I made these for dinner on Friday night with help from my dear friend Amanda, and they turned out SOOOOO GOOOOOOD!!!!! I didn’t use the recipe for tortillas in that entry because I didn’t have any milk, so I used this recipe. I changed up the original Samosa recipe by using pickled jalapenos and adding snap peas. There is a great heat to recipe without it being overbearing, and the smell of it cooking stays in your house for at least two days (I’m not complaining!).
I served it with sauteed carrot greens made with chopped walnuts, garlic and tomatoes.
I used leftover chili and some new veggies to stuff a bell pepper, then grilled it. I wanted to make mashed cauliflower but most recipes didn’t compliment the pepper so I added jarred jalapenos and a little juice plus some daiya cheddar cheese with some other spices. It turned out really good, and super filling!
I used this recipe for the soup but I used half Delicata squash and half Butternut Squash because that is what I had on hand. I also substituted the butter for a smaller quantity of Earth Balance and omitted the sour cream. The soup turned out great, and I am so happy that I have an immersion blender now, it makes a huge difference.
I also made a mixed green salad of lettuce and delicious arugula; topped with dried cranberries, satsuma tangerines, and chopped almonds. For the dressing a mixed together a homemade vinaigrette using this recipe and it turned out delicious, the fresh garlic really has an impact on taste.