Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 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) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 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) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 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) > > > --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 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 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2008 Report Share Posted March 14, 2008 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 ( ) ( __ c\_/ Audrey Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.