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Dear folks clicking over to here from FindingVegan: here is the link to the avocado key lime tarts. Sorry that you were misdirected!

This weekend’s farmers market was absolutely incredible. In addition to the usual bucketful of leafy greens, we scored shallots, garlic, herbs, sweet bell peppers, sweet potatoes, apples, and green beans – all grown here in Maryland. Best of all, Carolina strawberries have officially made it up here for the season (more on that and the apples in my next recipe :)).

Ironically, with all of the beautiful fresh produce we’re there to buy, I can’t visit the market without stopping at Curry Shack for a vegan Caribbean veggie samosa (or three). So good. Today I was particularly hungry after a long run in the morning, so three samosas was definitely not enough to quash my cravings. When I got home, I immediately started sweet potatoes in the oven and mixed up some 100% whole wheat samosa dough. Are my sweet potato samosas as good as the Curry Shack’s version? Not quite, but it’s also not deep fried, so that works for me :). This dough is pretty dang good (though, not the prettiest) for being completely whole grain – it reminds me a lot of pie crust. And it’s incredibly easy to make: no yeast involved! That means there is no need to start cooking hours before you want to eat.

This was a lazy Saturday so we cooked several different components for these samosas. For something a little faster, I might have simply mashed up some potatoes with spices for the filling, and made a dipping sauce that didn’t require cooking. These would be delicious with any filling and sauce that you like, though, so mix and match and have fun with it! For more filling ideas, check out my baked pretzel empanadas post.

Print Baked Jamaican Jerk Sweet Potato Samosas with Grapefruit Chutney Total Yield 12 small samosas Ingredients For the whole wheat samosa dough: 1 c . whole wheat flour

1/2 tb . ground flaxseed (flax meal)

1/2 tsp . salt

1 and 1/2 tb. liquid coconut oil

3 to 5 tb. cold water For the grapefruit chutney: olive oil

2 shallots , minced

2 cloves garlic , minced

1 large tomato , coarsely chopped (leave in the seeds and goo)

1 yellow or red bell pepper , seeded, chopped

juice of 1 grapefruit

1/2 c . white vinegar

1/2 tb . vegan Worcestershire sauce

(optional) 1/2 tsp. liquid smoke

3 tb . coconut sugar (or brown sugar)

1 tsp . ground cumin

1/2 tsp . ground coriander

1/2 tsp . garlic powder

1/2 tsp . paprika (regular or smoked)

salt & pepper For the roasted red pepper-pineapple puree: 1/2 of a roasted red bell pepper

1/4 c . pineapple chunks

1/4 c . cooked white beans

2 tsp . cider vinegar

1/2 tsp . ground coriander

1/4 tsp cayenne pepper

salt & pepper , to taste For the sweet potato samosas: 1/4 head of cauliflower , steamed and chopped

1/2 medium sweet potato , steamed and chopped

1 tb Jamaican jerk seasoning , more to taste

salt to taste

roasted red pepper-pineapple puree (see above)

samosa dough (see above)

1/2 tsp . grapeseed oil + 2 tb. water Instructions To make the whole wheat samosa dough: In a mixing bowl, whisk together the flour, flax meal, and salt with a fork. Drizzle in the coconut oil and whisk in until it forms little crumbles in the dough. Add water a tablespoon at a time, continuing to mix with the fork, just until the dough comes together. You'll see it forming bigger and bigger crumbs until all of it can be pushed together into one dough ball. Knead the dough for about 5 minutes, until you can see strands of gluten starting to form. Cover the bowl with a lightly damp towel and let rest for at least 10 minutes. To make the grapefruit chutney: Warm a small drizzle of olive oil in a saucepan until shimmering. Add the shallot and garlic, and cook until softened. Add the tomato, bell pepper, grapefruit juice, vinegar, Worcestershire sauce, liquid smoke, sugar, and spices, and stir. Bring the mixture to a boil, then reduce the heat to medium. Cook, stirring occasionally, for 20-30 minutes, until the mixture is significantly reduced and thickened. Add salt and pepper to taste. To make the roasted red pepper-pineapple puree: Combine all ingredients in a blender or food processor until smooth. Add salt and pepper to taste. To make the samosas: Preheat the oven to 350 degrees Fahrenheit. Toss the sweet potato and cauliflower together in a bowl with the Jamaican jerk seasoning, and salt to taste. Divide the dough into approximately 12 equally-sized pieces, keeping the dough covered that you aren't working with. One by one, roll out a piece of dough into a circle, as thin as you can without it separating. Spread a thin layer of red pepper puree on top of the dough, and place a few pieces of sweet potato and cauliflower on one side. Fold the other side over and use your fingers to press down all the way around the edge, securing it closed. Alternately, you can use a fork to press it together. Repeat until all of the samosas are assembled. Place the samosas on a baking sheet lined with parchment paper or a Silpat-type liner. Whisk together the grapeseed oil and water in a small bowl until well-combined. Use a brush or your fingers to spread a bit of this oil mixture on the top of each samosa. Bake for 10 minutes, flip the samosas over, bake for another 10 minutes, flip again, and bake for another 10 minutes or until starting to brown on top. Serve with chutney. Nutrition Facts Baked Jamaican Jerk Sweet Potato Samosas with Grapefruit Chutney Amount Per Serving (2 g) Calories 0 * Percent Daily Values are based on a 2000 calorie diet.

Dough recipe adapted from Nisa Homey.