Cranberry Broccoli Curried Sambusa with Banana Tamarind Chutney


Smooth Banana Tamarind Chutney

One ripe banana
One tablespoon of tamarind paste*
A clove of garlic
A pinch of each: cayenne, cumin, cinnamon, turmeric, ginger powder and sea salt
One tablespoon of apple cider vinegar
A tablespoon of water
 

Just throw all the ingredients in a food processor and process until smoooooooth.

Cranberry Broccoli Curried Sambusa

one cup of cranberries, soaked for an hour
half a shallot
one head of broccoli (minus the stem… this can be used for broccoli coconut soup perhaps)
one cup of carrots
one cup of pack greens – spinach, arugula, chicory or mustard greens
one tomato
half a cup whole flax seeds, soaked in ½ cup of water
the juice of half a lemon
a tablespoon of orange zest
one and one half tablespoon of coconut oil
a thumb sized piece of ginger, minced
one tablespoon of coconut aminos
And now for the spices…
a generous pinch of each of these:
coriander, ground clove, ground cardamom, turmeric, nutmeg, cayenne
two pinches of these: fennel seed, cumin
 

Chop the shallot, carrots, broccoli, greens and tomato in small, uniform pieces. Add all to the food processor except for half a cup of broccoli florets, chopped small. Add the spices, ginger and orange zest. Process until smooth and transfer into a bowl. Drain the cranberries and add them along with the remaining broccoli and the soaked flax to the mixture. Melt the coconut in the dehydrator, making sure the temp is below 115 degrees Celsius. Once melted, add the coconut oil, coconut aminos and lemon juice and stir well. To dehydrate these delicious treats, shape into triangles on teflex sheets and dehydrate on 115 for 4 hours, flip and wait another 4 hours. They are finished when they are soft and chewy! Serve with the Smooth Banana Tamarind Chutney.

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