Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------LOGS---------------------------------
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

--------------------------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
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 Submitted By DONW1948#AOL.COM On 30 OCT
1995 115833 ~0600

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