Samosas

From Moosewood Cookbook

2 lg. potatoes, cooked and mashed
1 cup minced onion
2-4 cloves, crushed garlic
1/2 tsp fresh grated ginger
1/2 tsp mustard seeds
1/2 tsp ground coriander
1/2 cup diced carrots, cooked until tender
1/2 cup cooked green peas
1 tsp salt
juice from 1/2 lemon
2-4 tbs. butter
cayenne pepper to taste

Heat butter in heavy skillet. Add garlic, ginger, onion, salt and mustard seeds. Saute 6-8 mins or unti onion is soft. Combine all ingredients except peas, and mix well. Fold in peas last, try not to smash them.
PAstry:
2 cups white flour
1 tsp. salt
4 tbs. melted butter
1/3 cup yogurt
water

Mix together flour and salt. Add melter butter , yogurt and enough water to make a stiff dough. Knewd until smooth and elastic. Roll out very thin (1/4 in.) on a floured surface and cut into 4 in. circles. Roll and cut all the dough. Plasce a tbsp. of filling in the center of each circle, leaving edges free. Brush edges with a little water, fold over, and seal with a fork.

heat a 3-in pool of vegetable oil in a heavy skillet. Make sure oil is hot enough . Fry samasoas until golden. Drain well and serve! 

Smoky Eggplant with a Bright Dressing

Good side dish to eat with cold, roast meats. From Tender by Nigel Slater

large eggplant
olive oil
parsley- good handful
mint- 6 sprigs
basil- handful
2 cloves garlic, crushed
1 tbsp. dijon mustard
2 tbsp. capers
6 tbsp. olive oil
2 tbsp. lemon juice

Slice eggplant lengthways into 5 or 6 pieces. Brush lightly with olive oil and sprinkle with salt, then set aside for 20-30 mins. Grill over low heat until soft and tender on both sides. 
To make the sauce: chop the herbs finely, then stir in the garlic, mustard and capers. Slowly pour in more olve oil, while beating with a fork. Stir in lemon juice and season with salt and pepper.

When eggplant is done, toss gently in saice and serve.  

Grilled Eggplant and Feta

From Tender, by Nigel Slater

2 med. eggplants
feta cheese- 8 oz.
Yogurt- 8 oz. 
Chopped basil, parsley and mint- 1 tbsp of each
olive oil
warm flatbreads

Slice eggplant lengthways into 5 or 6 long steaks. Sprinkle with salt and let sit for at least 30 mins.  or while you make the creamed feta. Crumble feta in bowl and mash with a fork. Stir in yogurt, 3 tbsp of water, and the chopped herbs.

Pat eggplant dry and brush with olive oil. Set on grill or hot skillet. Cook for 5 or 6 mins, and remove from heat. PLace on plate with creamed feta and flatbreads and enjoy! 

Carrot Fritters

From  Tender,  by Nigel Slater.

Makes 6-8 fritters.

3/4 lb. carrots
med. onion
1 clove garlic, crushed
1/2 cup cream
1 egg
grated cheese- whatever you like, 3 heaping tbsps.
Cilantro leaves- roughly chopped
1 tbsp. flour
olive oil for frying

Grate carrots so that they are long, thin shreds. Finely slice onion and stir into carrots along with the garlic and salt and pepper to taste. Stir in cream, beaten egg, grated cheese, cilantro and flour.

Warm olive oil in a pan. Drop large spoonfuls of the mixture into the pan, a couple at a time and fry until lightly cooked on the underside. Flip over- they should take 3-4 mins. per side. Eat immediately! 

Kale and Coconut Salad

from Super Natural Every Day

1/3 cup olive oil
1 tsp toasted sesame oil
2 tbs soy sauce
3.5 cups chopped kale
1.5 cup unsweetened large-flake coconut
2 cups farro, rice, or other grain

Heat oven to 350. Whisk together olive oil, sesame oil, and soy sauce. Put kale and coconut in a large bowl and mix with 2/3 of the olive oil mixture. Spread evenly across a baking sheet and bake for 15-18 min, until coconut is golden brown, stirring once or twice. Transfer kale mixture to a large bowl, toss with farro and remaining dressing, if desired.