June 18, 2021

It’s been nearly a year since the last time I ate vegetable samosas.

In March of this year, I decided to start making my own, and my wife was thrilled with my results.

So I took it to my grocery store and bought a box of dried vegetables.

It was a perfect starting point for this post.

I made it from scratch, and made it just for my wife.

I’ll call it Green Leafy Vegetables.

And since I’m a big fan of veggies, I also got a box to give it a try.

And boy, did it taste amazing.

So, in honor of the Green Leaf, I’ll show you what my wife thought of it.

It’s a very easy recipe to make.

But, if you don’t have a canning jar handy, I recommend this easy recipe for homemade vegetable samoas.

It makes a big batch, so it’s great for a family meal or for a quick snack.

But for a busy weeknight, I usually make at least 2 servings.

I also make 2 batches to freeze.

Vegetable samosa recipe (1 cup: 2 medium green leaves) 2 cups vegetable broth (2 cups vegetable fat) 1/2 cup green leafy greens (about 1 cup) 1 1/4 teaspoons salt 1/3 teaspoon black pepper 3/4 cup water (2 large cans) 4 garlic cloves, minced (about 3 tablespoons) 1 teaspoon onion powder (about 2 teaspoons) 2 teaspoons minced chili powder (or 1/8 teaspoon) 3/8 teaspoons dried oregano (optional) 1 tablespoon dried parsley (or 2 tablespoons) 3 tablespoons vegetable stock (about 6 cups) 1 large egg, lightly beaten (about 7 teaspoons) 3 cups shredded cabbage 1 tablespoon freshly squeezed lemon juice, divided (about 4 tablespoons) 2 tablespoons minced garlic, minced 1/6 teaspoon dried oregono (or more to taste) 1 cup cooked sweet potatoes, peeled and chopped (about 12 large) 1 (15-ounce) can tomato sauce (about 8 cups) 2 (15.5-ounce)(3/4 teaspoon) ground black pepper 1/7 teaspoon freshly ground cinnamon 1/10 teaspoon ground nutmeg 1/12 teaspoon salt 1 teaspoon cayenne pepper 3 tablespoons water 1/16 teaspoon chili powder 1/18 teaspoon ground cumin 1/24 teaspoon ground coriander 1/28 teaspoon ground cloves 1 teaspoon ground ginger 1/32 teaspoon freshly squeezed black pepper 4 medium green onions, chopped (1/4 to 1/5 cup) Directions Heat vegetable broth and vegetable fat in a large saucepan over medium heat.

Add green leaves and cook, stirring occasionally, until they begin to soften.

Stir in salt and pepper.

Add in broth, broth mixture, and garlic cloves.

Cook, stirring often, for about 2 minutes.

Remove from heat and stir in vegetable stock.

Bring to a boil over high heat, stirring frequently, for 2 minutes to thicken.

Reduce heat to medium-low and simmer uncovered for 30 minutes.

Meanwhile, make samosá recipe.

Heat vegetable stock in a medium saucepan and add onion powder, chili powder, oreganos, parsley, onion, and ginger.

Cook for about 1 minute.

Add the water, lemon juice and garlic and cook for 1 minute more.

Add ground spices and cook about 5 minutes more.

Remove the vegetables from the saucepan, and stir to combine.

Taste and adjust seasonings as desired.

If you prefer a more subtle, more peppery flavor, you can add in more herbs, like parsley or thyme.

Serve the samosás immediately with a generous serving of cabbage or a salad.