Low fat raw vegan samosas and tomato apricot chutney

posted in: Entrees | 0


I love these samosas, give them a try 🙂

for samosas: 

  1. 2 large jicamas
  2. 1/4 white onion
  3. 1/2 small avocado
  4. 2 cups freeze dried peas
  5. 1 T ground cumin
  6. 1 T curry powder
  7. 1 t black pepper
  8. 1/3 t ground ginger
  9. 1 t garlic powder
  10. 1 t of salt or to taste
  11. 1 T lemon juice
  12. ( optional) 1 t smoked paprika/ paprika or if you like it spicy pinch of cayenne

First peal and shred your jicamas either by hand or in the food processor. Then put them in nut milk bag and squeeze out as much water as you can. Place it in the bowl. Mince your white onion and add in. Mash your avocado and add in. Mix it well. Now either in blender or coffee grinder blend peas until they are almost ground but still have little bit chunks left. Add to the bowl, add also all the spices and mix again until well combined.

Set your dehydrator to 115 F . Take one of the dehydrator sheets, cover it with non- stick sheet or paper and start forming your samosas by hand. Depending of the size, mix should make between 20-24 samosas. Dehydrate for 3- 4 hours. Enjoy 🙂


tomato apricot chutney:

  1. 2 tomatoes
  2. 4 dried apricots
  3. 2 dates
  4. tamari, bragg’s or salt to taste
  5. 1/2 – 1 lemon juice
  6. ( optional) small piece of fresh chili or ginger
  7. 1/4 cup of fresh cilantro

Add everything to blender except cilantro, blend until creamy, if you like it more watery add water, i personally like it thick. Then once sauce is creamy add cilantro and blend until cilantro pieces have become small.

Enjoy with your samosas 🙂