More food posts ;) - I will add my own photos when I make these

Gluten Free Vegan Samosas!
The Filling:

2 large potatoes

1 tablespoon butter

1 cup finely minced onion

2 medium cloves garlic, minced

1 tablespoon freshly grated ginger

1 teaspoon mustard seeds

1 teaspoon dried coriander

3/4 teaspoon salt

1 1/2 cups uncooked green peas (frozen, thawed = fine)

2 tablespoons lemon juice

Cayenne, to taste

4-6 Tortillas (spelt, rice... whatever you can tolerate)

Chutney, raita or other sauce to dollop on top

Peel the potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water, and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside.

Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander, and salt. Saute over medium heat about 8 to 10 minutes, or until onions are quite soft. Add this to the mashed potatoes, along with the remaining ingredients. Mix well, but try not to smash the peas. Cool for at least 15 minutes before filling the pastries.

Heat a skillet over medium heat with a tablespoon or so of oil. While the oil is heating, take a tortilla and place 1/4 - 1/2 cup of potato mixture onto the bottom half of the tortilla. Fold over the top half of the tortilla and place in heated skillet. Cook on each side 3-5 minutes or until golden brown. Repeat until you run out of potato filling.
Soooo tasty!!

Black bean veggie burger

serves 2

Ingredients:

3 cloves garlic

3 cherry tomatoes

1/2 carrot, shredded (use the other half to saute for the topping)

1/8 cup of chives

1/2 onion, sautéed

1 can of black beans (14 oz), drained

2 tsp flax with 4 tbsp of water (egg replacer)

1 tsp cumin

1 tsp chili powder

1 tsp herbs de Provence

1/2 tsp salt

1 cup all-purpose gf flour