Jon Robertson ~ Food cravings can sometimes strike when it’s most inconvenient. After last night’s snowstorm, 2,000 in our area lost their electrical power. Fortunately, we didn’t lose our power, but we were still hopelessly snowed-in. Not only that, we were smitten with a strong desire for samosas. The nearest Indian restaurant is an hour’s drive away (out of the question in this weather), and Robin was too busy to make them from scratch.
So, armed with shelf-stable flour tortillas and our well-stocked pantry, we whipped up Samosadillas, the samosa-quesadilla hybrid from Vegan Unplugged. It was ready in less than fifteen minutes. Craving satisfied.
These make a great lunches or snacks served with your favorite chutney or a jarred tamarind sauce. If you don’t have chutney on hand, you can make a tasty facsimile by combining a few tablespoons of peach jam with a teaspoon or two of cider vinegar, a few raisins, some red pepper flakes, and a little ginger, if you’ve got it …
Like all the recipes in Vegan Unplugged, this was easily adapted for when you do have electrical power and fresh food, but either don’t have time or don’t feel like cooking. Instead of using all pantry ingredients, you simply use fresh where you can.
To make them, we used leftover baked potatoes and some thawed frozen peas. If you don’t have cooked potatoes on hand, you can quickly steam some diced potatoes or “bake” some in the microwave in just a few minutes. Before you know it, you can enjoy the wonderful flavor of samosas without the labor of making the real thing or the expense of going out to a restaurant. I hope you’ll give them a try.
This recipe is adapted from Vegan Unplugged by Jon Robertson © 2010, Vegan Heritage Press.
- 1 1/2 cups cooked diced potatoes
- 1/2 cup thawed frozen green peas
- 1/4 cup) canned hot or mild diced green chiles, drained
- 2 tablespoons raisins
- 1 tablespoon soy sauce
- 1 tablespoon curry powder or paste
- 2 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper
- 4 large flour tortillas
- Your favorite chutney
1. Mash the potatoes in a saucepan. Add the peas, chiles, raisins, soy sauce, curry powder, coriander, cumin, chili powder, and salt and pepper to taste. Mix well and heat over medium heat until hot, stirring as needed, 4 to 5 minutes.
2. Cut the tortillas into quarters. Spoon about 2 tablespoons of the filling in the center of each tortilla piece. Fold one side over the filling and press lightly to flatten. (The filling will hold the tortilla in place.) Set aside. Repeat with the remaining ingredients.
3. Arrange the samosadillas in a nonstick skillet over medium heat. Cook until lightly browned and heated through, turning once, 6 to 8 minutes total. Serve hot with chutney.
Makes 4 servings
Recipe by Robin Robertson. Article and photos by Jon Robertson. For news and info about Vegan Heritage Press cookbooks, visit www.veganheritagepress.com. For recipes and emergency preparedness tips, see http://veganunplugged.blogspot.com.