Samosa Stuffed Baked Potatoes (Veganomicon)

[Guest guest]

I have all this. I shall try it if not today then by the weekend

Thank you so much

Donna.

Sent via BlackBerry from T-Mobile

 

 

Maureen <ailanthus

 

Fri, 14 Mar 2008 12:16:57

 

Samosa Stuffed Baked Potatoes (Veganomicon)

 

 

From Veganomicon - Samosa Stuffed Baked Potatoes

 

4 big Russet potatoes, baked & cooled

1/4 cup unsweetened soy milk, veggie broth, or water

3 tablespoons peanut oil

1 teaspoon yellow (or other) mustard seeds

1 teaspoon coriander seeds, crushed

1 small yellow onion, diced small

1 medium carrot, diced small

2 cloves of garlic, minced

2 teaspoons ginger, grated

2 teaspoons ground cumin

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 cup frozen peas, rinsed

Juice of 1/2 a lemon

Oil to brush or spray potatoes

 

Slice potatoes in half lengthwise and scoop the insides out with a

teaspoon, leaving about 1/4-inch of potato in the skins. Set the skins

aside. Mash potatoes with soy milk.

 

Preheat oven to 400 F.

 

Heat peanut oil in a large skillet over med.-high heat. Add mustard and

coriander seeds & cover. When seeds start popping, cook for about a

minute. (Turn up heat if they don't start popping right away.) Add

onions & carrots & saute for 7-10 minutes (until onions start to brown).

 

Add garlic & ginger and saute for another minute. Add cumin, turmeric,

salt & a splash of water, stir together, add mashed potatoes. Mix well.

(Add more water if it's too dry) Cook until heated thru, add peas,

cooked until peas are heated through. Add lemon juice.

 

Spray or brush the inside of the potato skins with a little oil. Fill

and bake for 20 minutes. (Optional: Garnish with cilantro)

[Guest guest]

From Veganomicon - Samosa Stuffed Baked Potatoes

 

4 big Russet potatoes, baked & cooled

1/4 cup unsweetened soy milk, veggie broth, or water

3 tablespoons peanut oil

1 teaspoon yellow (or other) mustard seeds

1 teaspoon coriander seeds, crushed

1 small yellow onion, diced small

1 medium carrot, diced small

2 cloves of garlic, minced

2 teaspoons ginger, grated

2 teaspoons ground cumin

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 cup frozen peas, rinsed

Juice of 1/2 a lemon

Oil to brush or spray potatoes

 

Slice potatoes in half lengthwise and scoop the insides out with a

teaspoon, leaving about 1/4-inch of potato in the skins. Set the skins

aside. Mash potatoes with soy milk.

 

Preheat oven to 400 F.

 

Heat peanut oil in a large skillet over med.-high heat. Add mustard and

coriander seeds & cover. When seeds start popping, cook for about a

minute. (Turn up heat if they don't start popping right away.) Add

onions & carrots & saute for 7-10 minutes (until onions start to brown).

 

Add garlic & ginger and saute for another minute. Add cumin, turmeric,

salt & a splash of water, stir together, add mashed potatoes. Mix well.

(Add more water if it's too dry) Cook until heated thru, add peas,

cooked until peas are heated through. Add lemon juice.

 

Spray or brush the inside of the potato skins with a little oil. Fill

and bake for 20 minutes. (Optional: Garnish with cilantro)

[Guest guest]

You're very welcome! I thought ya might be all set to make these It's

a fun one to cook.

 

thelilacflower wrote:

> I have all this. I shall try it if not today then by the weekend

> Thank you so much

> Donna.

> Sent via BlackBerry from T-Mobile

>

>

> Maureen <ailanthus

>

> Fri, 14 Mar 2008 12:16:57

>

> Samosa Stuffed Baked Potatoes (Veganomicon)

>

>

> From Veganomicon - Samosa Stuffed Baked Potatoes

>

> 4 big Russet potatoes, baked & cooled

> 1/4 cup unsweetened soy milk, veggie broth, or water

> 3 tablespoons peanut oil

> 1 teaspoon yellow (or other) mustard seeds

> 1 teaspoon coriander seeds, crushed

> 1 small yellow onion, diced small

> 1 medium carrot, diced small

> 2 cloves of garlic, minced

> 2 teaspoons ginger, grated

> 2 teaspoons ground cumin

> 1/2 teaspoon turmeric

> 1/2 teaspoon salt

> 1/2 cup frozen peas, rinsed

> Juice of 1/2 a lemon

> Oil to brush or spray potatoes

>

> Slice potatoes in half lengthwise and scoop the insides out with a

> teaspoon, leaving about 1/4-inch of potato in the skins. Set the skins

> aside. Mash potatoes with soy milk.

>

> Preheat oven to 400 F.

>

> Heat peanut oil in a large skillet over med.-high heat. Add mustard and

> coriander seeds & cover. When seeds start popping, cook for about a

> minute. (Turn up heat if they don't start popping right away.) Add

> onions & carrots & saute for 7-10 minutes (until onions start to brown).

>

> Add garlic & ginger and saute for another minute. Add cumin, turmeric,

> salt & a splash of water, stir together, add mashed potatoes. Mix well.

> (Add more water if it's too dry) Cook until heated thru, add peas,

> cooked until peas are heated through. Add lemon juice.

>

> Spray or brush the inside of the potato skins with a little oil. Fill

> and bake for 20 minutes. (Optional: Garnish with cilantro)

>

>

> ---

>

>

[Guest guest]

I keep thinking about trying these. But I never get around to it. Maybe over

the weekend.

liudwih

 

Visit my food blog: www.everydayvegetarian.net

[Guest guest]

My copy of this book arrived this week and I have a flag on the page with the

Samoa stuffed baked potatoes. It sounds like a winner to me

 

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c\_/ Audrey