Twice-baked Samosa Potatoes

My friend and vegan queen, Michelle Schwegmann, turned me on the the Veganomicon cook book and this recipe was the first thing I made from it.

4 large Russet potatoes or sweet potatoes, baked, cooled, cut in half and flesh scooped out (leave 1/4 in potato in the skin)

vegetable oil for sauteeing

1 tsp yellow mustard seeds

1 tsp coriander seeds, crushed

1 small yellow onion, finely sliced about a cup

1 med carrot, small dice, about 3/4 cup

2 cloves of garlic, minced

2 tsp grated fresh ginger

2 tsp ground cumin

1/2 tsp turmeric

1 tsp salt 

1/2-1 cup frozen green peas, rinsed

juice of 1/2 lemon

red pepper flakes (optional)

paprika

This is an easy recipe to make and holds well if made up to 24 hours ahead.

A bit of oil to coat a medium sized pan, heated to med-high, then sizzle the mustard and coriander seeds briefly to toast them before adding the onions, let soften or caramelize a bit then add carrots, ginger, garlic, ground cumin and turmeric. Sautee a good 15-20 minutes more.

Mash the potato flesh (adding a bit of broth or soymilk if it seems too dry) then add the sauteed veggies, peas, lemon juice and mix well. Season with salt and red pepper flakes to taste/heat.

The recipe calls for brushing the inside of the potato skins with oil, but I don't see the point in that, so I just spooned the filling into the skins, skipping that step.

I drizzled on some olive oil and sprinkled the tops with sea salt and paprika before baking. Prettier and crispier!

Bake at 400F until the potatoes are nicely browned.