Marc’s Vegan Samosa and Bhaji Recipes from my Yoga Workshops

As some of you know my fiancé Marc has been making some amazing food for my workshops.  Here he shares his Samosa and Bhaji recipe which have been a real hit at the workshops. The Samosa recipe is a little different from a traditional recipe as they are baked in the oven rather than deep fat fried, healthy and delicious! All recipes are vegan, enjoy.

Samosas

Vegan samosa

I tried to take a picture of these but by the time I got there there was only one left. I think that says it all!

potatoes – 2 large sized ones (about 600g)
onions – 2 (about 250g)
peas – 1 cup (about 60g)
ginger – 1 thumb
garlic – 4 cloves
finger chillies – 2
lemon – juiced
mango chutney / dried mango powder – 1-2 tbsp
cumin seeds – 1 tbsp
cumin 1 tsp
ground coriander – 1 tsp
chopped coriander – small bunch
garam masala – 2 tsp
chaat masala – 2 tsp
vegan spread
pastry brush

Either 1 pack of Filo pastry (like jus-roll) or make your own!

Method

filling:

Some peel the potatoes but I don’t.
Wash and boil potatoes until cooked, remove from heat, change to cold water to cool them down.
In a large pan warm up some coconut oil, sauté the onion for a minute, then add the chillies, garlic for another minute.
chop up potatoes and add
Add everything else except the mango and lemon and quietly simmer for a few minutes until everything is evenly covered with the spices
add lemon juice and mango and gently relax into the mixture

preparation:

warm up some vegan spread in a small pan
Take one sheet of fill and place flat on work surface, with the length going left to right
thinly brush with spread
fold bottom third upwards to middle and brush. then do the same with the top third, so it it only a third as deep as before. brush again
add a dessertspoonful of the mixture to one end
fold the corner down to the bottom edge, to form a triangle
keep folding along the length of the pastry until you reach the end.
brush the end again and seal the samosa and place seam-down on a baking tray
do the same until you run out of ingredients
bake gas mark 5 for 20-25 mins, until golden brown, turning once

Top hints: If you make the filling the day before and leave in the fridge overnight the flavours mix deeper. For an alternative texture, try just cooking the potatoes but not the rest and it will cook in the over anyway but it will be a bit more crunchy and ‘drier’. You can deep fry these but I prefer to bake them, as its more healthy.

 

Bhajees

yoga-workshop-eating

Yoga students enjoying Marc’s snack at a recent workshop.

gram lour 4oz / 120 g
potatoes – 2 large sized ones (about 600g)
onions – 2 (about 300g)
ground coriander – 1 tsp
chopped coriander – small bunch
turmeric 1/2 tsp
finger chillies – 2
ginger – 1 thumb
garam masala 1/2 tsp
chaat masala – 1/2 tsp
cumin 1 tsp
seaweed/nori flakes – pinch
1/2 pint water

Method:

Some peel the potatoes but I don’t.
Wash and boil potatoes until cooked, remove from heat, change to cold water to cool them down.
In a large mixing bowl, put everything but the potatoes and water onto the bowl and combine thoroughly
add potatoes and stir well in
slowly add water until the mixture is slack, not runny (if you overdo the water you can rescue it with a bit more gram flour
heat up oil in pan to very hot (the oil needs to be about 5-6 cm deep), or use deep fat fryer set high
carefully pull together a bhajee using two desert spoons to fashion a ball and place into oil
cook for around 8 minutes until it turns a deep golden brown and start to float
cook in batches, depending on the size of the pan being used and lay aside on kitchen paper

Top hints: I like using red onions for a slightly less aggressive hit. This is definitely better with organic onions and potatoes. Serves well with mango chutney, hummus, vegan mayo or vegan cucumber dip (I suppose I’ll have to mention that now too)

Vegan cucumber dip

plain soy yogurt – 2 cups
cucumber – 2, sliced small
garlic – 3 cloves chopped finely and crushed beneath knife blade
lemon juice – 3 tbsp
paprika – 1/4 tsp
pepper – dash
fresh chopped mint leaves – 1tbsp (a bit more if not fresh)
seaweed/nori flakes – pinch

Tempeh Courgettes – A new healthy recipe that tastes as good as it looks

Are you looking for great tasting healthy food recipes?  It’s easy to get stuck in a routine of eating the same meals. It makes sense, life gets busy and after a busy day you just have to eat.  Every once in a while though it’s nice to try something different isn’t it?

I posted a picture of this  delicious meal, which Marc made for our lunch last week, my Facebook page.  Many of you liked and commented on the picture and there was a request for the recipe, here it is:

Tempeh Courgette’s (created by my partner Marc)

Ingredients

Courgettes stuffed with tempeh

Every bit as delicious as it looks

2 large courgettes (or zucchini if you want to sound exotic)
1 tbsp. olive oil
2 cloves garlic, minced
1 small onion chopped very finely
1 tbsp. chili powder
2 tsp. ground cumin
1 tsp. dried oregano
1 tsp. paprika
A pinch of seaweed, dulse, or nori (use instead of salt)
1/2 (8-ounce) pack of tempeh, crumbled
1/2 cup frozen sweetcorn
2 jalapeño peppers, seeded and diced (grown by Ashtanga Yoga Liverpool student Helen)
1 large tomato, diced (or a few small ones)
1/4 cup vegan stock
Yeast flakes

Instructions

Preheat oven to 400ºF or Gas mark 6
Slice each courgettes in half lengthwise, then scoop out the insides. Discard the insides, use them for something else or compost them.
Heat oil in a large saucepan over medium-high heat. Add garlic and spices (chili powder through paprika). Cook until fragrant, about 1 minute, stirring often. Stir in onion and garlic, cook for 1 minute. Stir in the tempeh, corn, and jalapeños and cook until they’re beginning to brown, 3-5 minutes, continuing to stir often. Add the tomatoes and stock to the saucepan and cook until the liquid has absorbed, about 2 minutes more. Stir in yeast flakes here if using them and season to taste with seaweed flakes.
Fill each courgette half with the tempeh mixture, then top with some more yeast flakes. Transfer courgettes to a baking dish or sheet and bake for 15-20 minutes, or until the tops are browned.
top with a sprinkling of coriander and serve.

Wonderful complementary salad

Dressing ingredients

3 tbsp extra virgin olive oil
1 tbsp soy sauce
1 tbsp organic balsamic vinegar
1 large satsuma (or 2 small ones) – juiced
2 tsp agave nectar

Mix some organic wild rocket, baby spinach and baby red chard together in a salad bowl
add organic mushrooms, tomatoes and onion.
Mix dressing together and add enough for salad mixture.
Serve and enjoy!

What is tempeh and where can I buy it in Liverpool

It was our first time buying Tempeh.  We bought ours from the frozen section at Mattas on Bold Street.  You can buy yeast flakes and nori flakes at Mattas as well. Tempeh is less processed than tofu and contains more protein and fibre.  It is an excellent source of protein for vegetarians, vegans and the curious meat eater looking for healthy options.  I am not a nutritionist, I just love food and the great energy living a healthy lifestyle gives me.

Have you ever tried tempeh?  What did you do with it? What interesting recipes have you cooked recently, share with our community.