Samosa Baked Potatoes (from the Veganomicon, adapted for SW-friendliness by me!)
Serves 4
4 large potatoes, scrubbed, baked, and cooled 1/4 cup unsweetened soy milk or vegetable broth, or water
1 tsp yellow mustard seeds (or whatever kind you've got)
1 tsp coriander seeds crushed
1 small yellow onion, cut into small dice (about 1 cup)
1 medium size carrot, cut into small dice (about 3/4 cup)
2 cloves garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
Juice of 1/2 lemon
Frylight
Slice the cooled baked potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin
Mash the potatoes up with the soy milk or broth and set aside the skins
Preheat oven to 400° F
Heat the frylight in a large pan over medium high heat
Add the mustard and crushed coriander seeds
The mustard seeds should begin to pop; if they don't pop in a minute or two, turn the heat up
Let the seeds pop for about a minute, add the onions and carrots, and sauté for 7 - 10 minutes, until the onions begin to brown
Add the garlic and ginger, and sauté for a minute more
Add the cumin, turmeric, and salt with a splash of water, stir well, then add the potatoes, mixing everything well
Add a little extra water if it looks too dry
Cook until the potatoes are heated through, then add the peas and cook until those are heated through
Add the lemon juice to taste and stir to incorporate
Spray the inside of the potato skins with a little frylight Then scoop the filling into the skin, pressing gently to hold the filling in place
Arrange the potato halves on a baking sheet and bake for 20 minutes
Garnish with fresh coriander and eat 'em all!
