Baked samosa logs w/fruit-sweetened tomato ch

Yield: 8 Servings MMM

Ingredients:

8 c Cauliflower; diced
1 1/3 c Baby peas fresh or frozen
1 1/2 tb Coconut flakes unsweetened
1 ts Curry powder
1/8 ts Cayenne pepper OR
1/2 ts Paprika
2 tb Cilantro fresh; chopped
1 1/2 tb Lemon juice
1/2 ts Salt
12 Whole-wheat chapatis Olive oil spray or olive oil -for brushing MMMMM--------------------------CHUTNEY-------------------------------
2 ts Virgin olive oil
2 tb Ginger root; freshly grated
1/2 tb Jalapeno pepper; minced
1 ts Cumin seeds; crushed
1/2 tb Coriander seeds; crushed
5 1/2 c Tomato puree
2 c Tomatoes; diced with juice
1/2 c White grape juice

Instructions:

Salt and pepper to taste Logs: Steam cauliflower in a large pan for 10 minutes. If using frozen peas defrost; addpeas and steam for 3 more minutes. Transfer cauliflower and peas to a bowl and add coconut curry powder cayenne or paprika cilantro lemon juice and salt. Toss to mix. Allow mixture to cool slightly and divide into 12 portions about 1/2 cup each. Place one chapati on a work surface and brush lightly with water. With your hands shape a portion of the vegetable mixture into a log. Place about 1 1/2 inches from the botom edge of the chapati. Roll chapati halfway fold in sides then finish rolling into a log. Place on a baking sheet seam side down. Repeat processwith remaining chapatis. Preheat oven to 375 degrees. Spray or brush samosas lightly with o8il. Bake for 15 to 20 minutes until crisp and golden. Cut each samosa in half. Makes 24 logs; serves 8. Serve with fruit-sweetened tomato chutney. Hints: Samosas can be made a day ahead of time and baked just before serving. If you can't find chapatis you can substitute flour tortillas (either white or whole wheat). Chutney: Heat oil in a large saucepan. Add ginger pepper and cumin and coriander seeds. Cook until fragrant about 1 to 2 minutes. Add remaining ingredients and bring mixture toa boil. Reduce heat an simmer uncovered for 35 to 40 minutes. Makes about 1 1/2 cups. Hints: Chutney can be made up to 2 ays before serving. Store in the refrigerator. If you double the recipe increase cooking time by 15 minutes. If you freeze the chutney season with salt and pepper before serving. Per serving (3 logs + 3 tbs. chutney): 255 cal; 7 g prot; 4 g fat; 46 g carb; 0 chol; 791 mg sod; 6 g fiber; vegan Source: Vegetarian Times July 93/MM by DEEANNE