So, it’s been a while since I have posted. I was sick for a few weeks, and for much of that time I couldn’t taste or smell much (with the exception of Isa’s Red Pepper Gumbo from The Veganomicon, which I can’t go without for more than two weeks – more on that in a future post). And, of course, when you’re sick you are somewhat lazy. Again, with the exception of gumbo, I didn’t make anything too crazy for awhile.
I was feeling better towards the middle of last week, just in time for Thanksgiving. I didn’t end up having to work for four days, so I got to heal myself with rest and food. After almost a month of feeling like crap and working a bunch, I wanted to cook a feast and pig out. Fortunately, vegan households aren’t expected to make turkey (or Tofurkey), mashed potatoes, corn, green bean casserole, rolls, some form of cranberry and a pumpkin pie. I have nothing against any of these foods, and I do have fond memories of years’ worth of eating these foods with my family. However, I must admit that I have gotten pretty sick of traditional American food over the years. I do love the fake spicy chicken patties and fries, of course, but when I really want to cook, I don’t want to make a fake meat dish with a side or two of veggies in fake butter. I want to see how I can use fresh herbs and spices, local and seasonal produce, great flavors and a vegan pantry to make something beautiful and delicious out of plants . . . and this desire often leads to curry.

Chana Masala with Fried Papadam and Steamed Jasmine Rice
It had to be curry. I was just sitting there thinking about what I should make with (1) all the time in the world and (2) an appetite that was finally healthy again. I had to make an Indian feast. I decided to make Potato and Edamame Samosas (VWAV) and Samosa Rolls for the first course and then follow with a spicy, traditional Chana Masala dish served with Fried Papadam and Steamed Jasmine Rice. And it was all phenomenal.
The entire main course took about a third of the time as the appetizers did, yet . . . it was absolutely worth the time.
From previous experience, I had the wisdom to make Isa’s Samosas from Vegan With A Vengeance, and they were just as awesome as the last time (see my post in the September 2009 archive). They take forever, but you get so much out of everything you put into these samosas. And now, after an entire season of Top Chef via my beloved Netflix, I got a little artsy and decided to use the last of the dough and filling to make “samosa rolls.” I started by rolling the dough out super flat, spreading the filling on top and rolling it into one big roll. Then I baked it and sliced it into bite-sized pieces (or “amuse bouches”). They may not be Season Finale material, but they turned out pretty cute (see the yummy, toasted mustard seeds). Both the rolls and the regular samosas were so incredibly delicious and satisfying; thank Shiva I had decided against dessert! Samosas are the best appetizers in the world. For this I give Thanks.

Potato Edamame Samosas with Raspberry Chutney

Amuse Bouche: Spicy Samosa Rolls with Young Peas and Curried Potatoes