Vegan Samosa Recipe

One of the perks of working as a chef at HIP Agriculture last summer and fall, was that I studied under inspirational food medicine mama Erika Kuhr and learned how to make the most delicious curries!  Since my departure from the Big Island of Hawaii I have been experimenting with different recipes and flavors.  I recently settled down (translation: stood still in one place for more than 3 minutes) in Portland, Oregon.  Last week I was hired for my first catering gig and wouldn’t you know… they wanted curry.

Or more specifically

“Can you make us some of that delicious stuff you are always posting on instagram?”

Food medicine is good medicine. Savory plant based dal to right any wrongs.

A post shared by plant based living (@thefarmerskitchen) on

So I obliged and made a savory curry for a party of 17.

What to do with the leftovers? Instead of just packing them away in the freezer for another day I decided to repurpose them into samosas.

Samosas are fried pastries stuffed with a savory filling generally accompanied by raita or chutney.

Samosas about to hit the deep fryer because I believe in the good things coming

A post shared by plant based living (@thefarmerskitchen) on

Samosa dough recipe

1/3 cup sunflower oil (or canola oil)

1/3 cup water

2 cups all-purpose flour

1 tsp. salt

1/2 tsp. baking powder

Sunflower oil for frying

Heaven sounds like a deep fryer sizzling. Jesus said that.

A post shared by plant based living (@thefarmerskitchen) on

Samosa instructions

In a small bowl, whisk together the oil and water.

In a separate bowl, whisk together the flour, salt and baking powder.

Stir in half the oil-water mixture, then continue to slowly add more of the mixture until the dough is moistened and comes together in a ball.

Turn the dough out onto a lightly floured surface and knead for 1 minute.

Form the dough into a ball and wrap in plastic wrap.

Let rest at room temperature for 30 minutes.

On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces.

Form each piece into a ball and flatten into a disk.

Roll out each into a 6-inch round, dusting often with flour.

Cut each round into quarters.

Bring the corners together and pinch the straight sides to form a seam.

Spoon about 3 tsp. of the filling into the cone.

Pinch together to enclose the filling.

Preheat an oven to 300°F.

Line a baking sheet with paper towels.

In a deep fryer or pan heat oil to 350°F.

Fry the samosas a few at a time, turning often, until golden, usually 3 minutes.

Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven until ready to serve.

Raita recipe

2 cups cilantro leaves

1 jalapeño, seeded and coarsely chopped

5 garlic cloves

1 teaspoon ground cumin

1 tablespoon fresh lemon juice

1 cup plain yogurt

salt

Raita instructions

Combine the cilantro, jalapeño, garlic, cumin and lemon juice in a blender and puree to a paste.

Add the yogurt and puree until smooth.

Season with salt and serve.

IMG_4827

Stay connected to The Farmer’s Kitchen!

Enter your email address to follow this blog and receive notifications of new posts by email.

 FacebookInstagramTwitter
Advertisements

Ricotta Cavatelli Dinner Recipe

IMG_1494Where does your food inspiration come from?

If you have been following this blog for a while you know that we are #livingofftheland for the month of January (harvesting 75% of our food intake from our own land) with a commitment to being completely vegetarian as well.

When you live in a food forest, a simple walk around the property is all the inspiration you need.  I found a hidden patch of kale growing by the property entrance and was instantly inspired to post a recipe!

In honor of our Aikane Kitchen ‘Plants, Pastas, and Pastries’ collaboration with Aikane Nursery, we decided to post a homemade pasta recipe.

Enjoy!

Ricotta Cavatelli Recipe

Screen Shot 2016-01-05 at 7.34.44 PM.png

Ingredients

16 oz. Ricotta Cheese
2 Eggs
1 Pinch of Salt
3 Cups Gluten Free Flour

Directions

1. Pour 2 1/2 cups of the flour onto a clean flat surface and make a well in the middle.

2. Add 2 eggs and the ricotta cheese into the flour well.

3. Using a slow circular motion, blend the flour into the eggs and cheese.

4. Once all of the flour has been combined with the eggs and cheese, knead the dough together until a soft, but not sticky dough is formed.  Add salt to the dough. If dough is still sticky, add more flour.

5. Wrap the dough in plastic wrap and let it rest for at least a half an hour.Screen Shot 2015-01-15 at 4.18.37 PM

How To Roll Cavatelli

1. Divide ball of dough into quarters.

2. Flour a clean flat surface and lay the quarters of dough on it. Divide the dough into quarters again.

3. Take a piece of the divided dough and roll it into a long tube 1/4 inch in diameter.

4. Divide the tube into pieces 1 inch long with a butter knife.

5. Hold a butter knife at a 45 degree angle, and using the edge, press on each piece of dough and pull across the length of it.  You find that the motion causes the dough to curl up the edge of the knife.

6. When you are done with each cavatelli, toss them on a lightly floured pan or plate.

7. Cook cavatelli in boiling water for 3-4 minutes. Cavatelli will rise to the surface when it is cooked.

IMG_1504

Ingredients

Cooked homemade ricotta cavatelli

1/4 cup of olive oil

3 cloves of garlic

1/4 cup of fresh oregano

2 cups of chopped kale

1/2 cup of moringa leaves

1/2 cup of sun dried tomatoes

salt + pepper to taste

Directions

1. Heat oil in a cast iron pan.

2. Add chopped garlic when oil is warm and stir gently.

3. Stir in chopped oregano, and continue to cook over low heat.

4. Add kale and sun dried tomatoes.

5. Cook until kale is tender.

6. Lower heat and add moringa leaves and cooked cavatelli.

7. Salt and pepper to taste.

Enjoy!

IMG_1505

Stay connected to The Farmer’s Kitchen!

Enter your email address to follow this blog and receive notifications of new posts by email.

 FacebookInstagramTwitter

2016 Farm Living + Vegetarianism

Screen Shot 2016-01-01 at 3.49.03 PM

We began the new year setting gratitude intentions via our sister blog The Wandering Yogis. But here at The Farmer’s Kitchen we have our own agenda for 2016. January 1, 2016 marks the first day of a 1 month experiment which will include harvesting 75% of what we eat from our own land and being completely vegetarian while we do it.

Screen Shot 2016-01-01 at 3.52.01 PM

If you have followed us on Instagram for a while you know that we conducted a similar experiment while living in Los Angeles last year.  For several months we sourced 75% of our food from our urban vertical garden.  This was not easy. By any means.  Adjusting to living off of which crops thrived given such a fragile environment meant that some days we ate salads made from basil and celery leaves which (while delicious) was a practice in sustainability and patience.

Screen Shot 2016-01-01 at 3.53.30 PM

Some people shy away from vegetarianism or veganism simply due to misinformation.  There’s no single vegetarian eating pattern or diet.

The vegan diet includes only foods from plants: fruits, vegetables, legumes (dried beans and peas), grains, seeds and nuts.

The lactovegetarian diet includes plant foods plus cheese and other dairy products.

The ovo-lactovegetarian diet also includes eggs.

Semi-vegetarians do not eat red meat but include chicken and fish with plant foods, dairy products and eggs.

Which one would work for you?

Screen Shot 2016-01-01 at 3.49.43 PM

Here on our beautiful farm in Hawi, HI we have access to farm fresh eggs which we want to incorporate into our diet.  For the month of January we will be ova-lactovegetarian and source 75% of what we consume from our own land.  Be sure to follow our journey on Instagram and stay in touch!

Stay connected to The Farmer’s Kitchen!

Enter your email address to follow this blog and receive notifications of new posts by email.

Facebook Instagram Twitter