| 32 | 525 | 268 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 8 h 30 min | 8 |
| 5 cup slices | Zucchini (peeled, for wrappers) |
| 3 tbsp | Extra virgin olive oil (for wrappers) |
| 3 tsp | Lime juice (fresh) (for wrappers) |
| 1/2 tsp | Chili powder (for wrappers) |
| 2 tsp | Garam masala (for wrappers) |
| 1 tsp | Salt (for wrappers) |
| 1/4 cup | Flaxseed meal (ground) (for wrappers) |
| 1 cup slices | Zucchini (peeled, for filling) |
| 3 tbsp | Water (for filling) |
| 1 cup hulled | Sunflower seeds (for filling) |
| 1 tsp | Miso paste (for filling) |
| 1 tbsp | Lemon juice (for filling) |
| 1 clove(s) | Garlic (minced, for filling) |
| 2 tsp minced | Ginger root (for filling) |
| 2 tbsp | Garam masala (for filling) |
| 2 tbsp | Turmeric, ground (for filling) |
| 8 piece | Sun-dried tomatoes (halved, for filling) |
| 1/2 tsp | Salt (for filling) |
| 1/2 cup | Spinach (chopped, for filling) |
| 2 stalk(s) | Green onion (sliced, for filling) |
| 1/4 cup chopped | Tomato (for filling) |
| 1/4 cup | Cilantro (coriander) (finely chopped, for filling) |
| 1/2 cup | Green peas, raw (for filling) |
| 1/4 cup | Cashew nuts, raw (for raita) |
| 1 cup | Cucumber (for raita) |
| 1 tsp | Apple cider vinegar (for raita) |
| 1/2 tsp | Salt (for raita) |
| 1/4 cup | Mint, fresh (for raita) |
| 1/2 clove(s) | Garlic (for raita) |
| 1/2 tsp | Cumin (for raita) |
| 1 tsp | Lime juice (fresh) (for raita) |
| 1 dash | Cayenne pepper (for raita) |
Blend all wrapper ingredients except flax meal in a high-speed blender until smooth.
Add flax meal and blend again until smooth.
Pour mixture onto a nonstick dehydrator sheet and spread evenly into a square. You can choose the size, but for the ones in the photo, the mixture was spread 26 cm x 26 cm square.
Dehydrate for 8 hours at 105 degrees F, or until able to peel off the sheet.
Once the nonstick sheets are removed, return to the dehydrator for 30 minutes, until both sides are dry to the touch but still pliable.
For the filling: Grind all ingredients in a food processor, leaving some texture to the mixture. Add in spinach, green onion, tomatoes, coriander and peas, and pulse together.
Prepare the wrappers: Cut the wrappers into strips approximately 7 cm by 25 cm, and fold over the corner of one end.
Fold the pointed end created by the first fold. You will now be able to open the wrapper up into a cone.
Fill with the mixture.
Tuck the corner in so it doesn’t stick out.
Start folding the remaining part of the wrapper around so it forms that familiar triangle shape.
Wet the remaining corner of the wrapper and fold into place to seal the samosa.
To make Cucumber Mint Raita, Blend all ingredients in a high-power blender.
Serve and enjoy!
| Meat Alternative | 1.0 |
| Vegetables | 2.2 |
