I’ve been so out of touch lately that I probably wouldn’t have realized that this month is “Vegan Month of Food”, aka VeganMofo, had I not seen cupcakepunk‘s post about it on Twitter. I’m not vegan, but I love vegan food and think it’s something worth celebrating. So here I am, adding my share of lentils, tofu and sprouts to the mix.
But I’m not going to start with any of those ingredients. Instead, I’m taking inspiration from the Orchard Cottage apple glut, and from last Friday’s cookery course at the Vegetarian Cookery School, a delicious day that’s given me loads of ammo for VeganMofo.
One of the day’s surprises were these Apple & Saffron Samosas. Made with phyllo dough, this is easy, aromatic, and vegan. Serve it with a bit of soy yogurt or tofu whipped cream and a drizzle of syrup from the stewed apple juices. Or just eat them on your own with your hands. I don’t mind.
Note: unlike most samosas, these make a better dessert than a starter, and probably wouldn’t pair well with tamarind chutney.