Easy Naan Bread

https://www.food.com/recipe/super-easy-naan-bread-350443

Ingredients:
1 1⁄2 cups warm water
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
3 cups flour, plus a few tbsp for workspace

  1. Combine warm water, sugar, and yeast in a bowl. Let stand for 5 minutes until foamy.
  2. Add salt and flour. Mix thoroughly. Knead dough on a floured workspace about 20 times and form into a tight ball. Put dough in a well oiled bowl and cover with a damp towel.
  3. Put in a warm place to rise for 30-45 minutes. Dough won't rise much, but it doesn't need to.
  4. Turn dough out onto a floured workspace. Divide dough into 8 pieces and roll out with a rolling pin to about 1/8" thick.
  5. Grill naan pieces on a grill or electric griddle. In a pinch, a frying pan sprayed with some nonstick cooking spray will work. Grill for 1-2 minutes on each side.

Best Fudgy Cocoa Brownies

https://cafedelites.com/best-fudgy-cocoa-brownies/

Ingredients:
1/2 cup unsalted butter, melted and HOT
1 tablespoon cooking oil, (olive oil or coconut oil are fine)
1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup all purpose (or plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

ED NOTE:  I use a 9 inch square pan and do 375 F for 16.5 Minutes

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
  3. Combine hot melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
  4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
  5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
  6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
  7. Remove and allow to cool to room temperature before slicing into 16 brownies.

Instant Pot Mushroom Stroganoff

https://www.feastingathome.com/instant-pot-mushroom-stroganoff/

Ingredients:
3 tablespoon olive oil
½ a red onion, diced
3 garlic cloves, rough chopped
16 ounces mushrooms, sliced (cremini, shiitake, button)
¾ teaspoon salt
½ teaspoon pepper
¼ cup cooking sherry (or sub white wine or more broth)
2 cups veggie broth
1–2 tablespoons whole-grain mustard
1 tablespoon flour
8 ounces uncooked pasta (rotini, penne) about a scant 3 cups (adding more will result in the burn error!)

Stir in after cooking:
½ to ¾ cup sour cream

  1. Heat oil on “sauté” function.  Add onion, garlic, mushrooms, salt and pepper and saute 7-9 minutes or until mushrooms release their liquid.
  2. Add sherry wine,  2 cups broth, mustard and flour and stir well, scraping up any browned bits  (to prevent burn error)
  3. Add the pasta, stir.
  4. Set instant pot to pressure cook on high for 3-4 minutes. (see notes)
  5. Manually release (placing a towel over the steam).
  6. Stir in the sour cream, and keep on warm setting for 5-10 minutes. Sauce will thicken slightly, but will remain “saucy” enough for dipping garlic bread. Taste, add more mustard if you like.
  7. Sometimes for extra depth, I’ll add a teaspoon of soy sauce in at the end, up to you.

Notes:
Instant Pot cooking times will vary depending on pasta. A good rule of thumb is to halve the cooking time on the pasta directions on the package and subtract one minute. For example, 9 minutes on the package would be  4 minutes in the pressure cooker.

10 Minute Pickled Jalapenos

https://gimmedelicious.com/quick-10-minute-pickled-jalapenos/

Ingredients:
1 cup white vinegar
1 cup water
2 cloves garlic smashed
2 tablespoons sugar
1 tablespoon salt
7-8 jalapeno peppers thinly sliced
​
ED NOTE: I use only 1 tablespoon of sugar for slightly hotter results!
​
  1. Combine the vinegar, water, garlic, sugar, and salt in a medium pot and bring to a boil. Add jalapeno slices, stir, and remove from heat.
  2. Let sit for at least 8 minutes then use tongs to remove the jalapenos from the pot to a jar; cover with the brining liquid to fill the jar.
  3. Store in the fridge for up to two months.

Salted Peanut Butter and Jelly Blondies

https://www.bonappetit.com/recipe/salted-peanut-butter-and-jelly-blondies

Ingredients:
½ cup (1 stick) unsalted butter, melted, plus more for pan
1¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
2 large eggs
1½ cups light brown sugar
¾ cup smooth peanut butter
1 teaspoon vanilla extract
2 tablespoons strawberry jam
1 tablespoon chopped honey-roasted peanuts
Flaky sea salt (optional)

ED NOTE: I only cook these for 30 minutes at 350 F

  1. Whisk together 1 ¼ cups all-purpose flour, 1 tsp. baking powder, and 1 tsp. kosher salt. 
  2. Whisk together 2 large eggs, 1 ½ cups light brown sugar, ¾ cup smooth peanut butter, ½ cup melted unsalted butter, and 1 tsp. vanilla extract
  3. Fold in dry ingredients. 
  4. Scrape batter into a buttered 8x8" baking pan. 
  5. Dollop with 2 Tbsp. strawberry jam
  6. Optional: Top with 1 Tbsp. chopped honey-roasted peanuts. 
  7. Bake at 350° until a tester comes out clean, 35-40 minutes. 
  8. Optional: Sprinkle with flaky sea salt.

Instant Pot Refried Beans

​https://www.wellplated.com/instant-pot-refried-beans/#wprm-recipe-container-32677

Ingredients:
1 pound dry pinto beans  (2 cups)
2 teaspoons extra-virgin olive oil
1 small yellow onion chopped into 1/4-inch dice
1 jalapeno cored, seeded, and finely chopped
3 cloves garlic minced (about 1 tablespoon)
4 cups low-sodium chicken stock or vegetable stock divided
3 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4  teaspoon cayenne pepper optional
For serving: queso fresco or shredded Monterey jack cheese diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)

  1. Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
  2. Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
  3. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
  4. Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

Vegan Tikka Masala

https://www.noracooks.com/vegan-tikka-masala/

Ingredients:
FOR THE TOFU
2 (16-ounce) blocks extra-firm tofu
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon salt
FOR THE MASALA SAUCE
2 tablespoons olive oil
1 large onion, diced
5 cloves garlic, minced
1 tablespoon fresh grated ginger
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt
14 ounces tomato sauce
1 (13.5 ounce) can full fat coconut milk
1/4 cup water, as needed to thin the sauce

FOR SERVING
4 cups cooked rice, white or brown
chopped cilantro

  1. Press the tofu: Wrap the blocks of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes. (You can skip this step if you get the super firm variety)
  2. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  3. Slice the tofu into about 6 slices (see photos in post above for reference). Now, rip each slice into medium-large pieces. You can also simply cut them into cubes, if you prefer, but ripping gives the tofu a great "chicken-style" texture for this dish.
  4. Add the tofu pieces to a large Ziplock bag, along with the olive oil, cornstarch and salt. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan, and bake for 25-30 minutes, until golden and crispy.
  5. While the tofu bakes, prepare the sauce: Add 2 tablespoons of olive oil in a large pan over medium-high heat. Saute the onion for 3-4 minutes, then add the ginger and garlic and cook for 1 more minute. Add the spices, salt, tomato sauce and coconut milk. Stir until smooth and combined, then simmer for about 10 minutes, stirring frequently.
  6. If the sauce is too thick, add the 1/4 cup of water to thin. When the tofu is done baking, add it to the sauce and stir to coat the pieces.
  7. Serve hot with rice and chopped fresh cilantro, if desired.

Old Fashioned Pumpkin Pie

https://www.simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/​

Ingredients:
2 large eggs plus the yolk of a third egg
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/2 teaspoon lemon zest
2 cups pumpkin pulp purée from a sugar pumpkin (see Recipe Note) OR 1 15-ounce can of pumpkin purée (can also use puréed cooked butternut squash)
1 1/2 cups heavy cream or one 12 oz. can of evaporated milk
1 good pie crust, chilled or frozen (see pâte brisée recipe or our no-fail flaky pie crust recipe)
​
  1. Preheat your oven to 425°F
  2. Make the filling
  3. Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, cardamom, and lemon zest.
  4. Mix in the pumpkin purée. Stir in the cream. Beat together until everything is well mixed.
  5. Pour into pie shell and bake
  6. Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
  7. Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggly.
  8. (About half-way through the baking, you may want to put foil around the edges or use a pie protector to keep the crust from getting too browned.)
  9. Cool on a rack
  10. Cool the pumpkin pie on a wire rack for 2 hours. Note that the pumpkin pie will come out of the oven all puffed up (from the leavening of the eggs), and will deflate as it cools.
  11. Serve with whipped cream.

NOTE: To make pumpkin purée from scratch, cut a medium-small sugar pumpkin in half. Scrape out the insides (reserving the pumpkins seeds to roast) and discard. Line a baking sheet with Silpat or foil. Place the pumpkin halves cut side down on the lined baking sheet and bake at 350°F until a fork can easily pierce them, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. Alternatively, you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft (strain before using). If you want the purée to be extra smooth, press the pulp through a food mill or chinois. Note, this recipe makes a generous amount of filling, enough for one homemade crust or two store-bought frozen crusts.

Easy Pecan Pie Recipe

https://cookiesandcups.com/easy-pecan-pie-recipe/

​1 cup Karo® Light OR Dark Corn Syrup
3 eggs
1 cup granulated sugar
2 tablespoons butter, melted
1 teaspoon pure vanilla extract
1–1/2 cups (6 ounces) coarsely chopped pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
​
  1. Preheat oven to 350°F.
  2. Combine Filling Ingredients: Mix Karo® Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula.
  3. Add Pecans: Stir in pecans.
  4. Fill crust: Pour the mixture into pie crust.
  5. Bake: Bake on center rack of oven for 60 to 70 minutes. Cool for at least 2 hours on wire rack before serving.

NOTES
If you are using a prepared frozen pie crust, place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.

The pie is done when center reaches 200°F. Tap center surface of pie lightly – it should spring back when done. If pie crust is over-browning, cover edges with foil.

Cranberry Hand Pies

https://bellyfull.net/cranberry-hand-pies/#wprm-recipe-container-26076

​Ingredients
For The Filling
1/2 cup homemade cranberry sauce

For The Crust
1 large egg
splash of milk
2 9-inch homemade pie crusts (or 14 ounce box refrigerated pie crusts)

For The Glaze
1/2 cup powdered sugar
1 tablespon orange juice
1/4 teaspoon orange zest
​
  1. In a small saucepan, mix together the cranberries, pomegranate juice, orange juice, brown sugar, cinnamon, and salt. Bring to a boil; reduce heat to a gentle simmer and cook, stirring occasionally, until the cranberries pop and the sauce has thickened, about 10 minutes. Remove from heat and let cool.
  2. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  3. In a small bowl, beat together the egg and milk.
  4. Sprinkle some flour on a large cutting board and carefully unroll the pie crusts. Using a cookie cutter (or the opening of a tumbler glass) with a 4-inch circumference, cut dough into 8 circles. (Combine the scraps, roll out, and cut into 4 more circles.)
  5. Drop a heaping tablespoon of the cranberry filling onto the center of 6 of the dough rounds. Brush the edge with the egg wash. Place the remaining 6 rounds on top of the fruit; press the edges gently to adhere the top and bottom dough rounds, then press to seal with a fork.
  6. Transfer pies to the parchment paper, about 2 inches apart. Brush the tops with the egg wash, and slice two small crisscross vents in the tops.
  7. Bake for about 25-30 minutes until golden brown.
  8. In the meantime, make your glaze. In a small bowl, combine the powdered sugar, orange juice, and orange zest.
  9. When the pies have cooled, brush the glaze on top. Allow to cool completely and glaze to harden.
  10. Serve and enjoy!

Veggie Lover's Club Sandwich

https://www.foodnetwork.com/recipes/food-network-kitchen/veggie-lovers-club-sandwich-recipe-2120987

Ingredients:
1/2 Hass avocado, pitted
2 tablespoons white balsamic or white wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon fat-free plain Greek yogurt
2 large cloves garlic, minced
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
1 cup packed baby arugula or mizuna
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
1/2 cup thinly sliced red onion
1/3 cup packed sun-dried tomatoes, fully rehydrated
1/2 cup thinly sliced unpeeled English cucumber
1/3 cup thinly sliced pepperoncini (about 1 ounce)
2 1/2 ounces thinly sliced provolone
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers

  1. Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
  2. Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
  3. Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Veggie Meatloaf

MAKES 12 Muffin Sized

Ingredients:
3 dr pregars black bean and quinoa patty
1/3 - 1/2cup of Morningstar crumbles
1 can of garbanzo beans (blend,w/1tbsp wtr)
1tbsp tomato paste
1tbsp ketchup
2 tbsp Dijon
Black pepper
Red pepper flake
2 eggs
1cup Panko (HEB roasted garlic)
2tsp cumin
1/2 cup shredded cheddar
​
  1. Oven 350
  2. 25min

Homemade Chocolate Cake

https://www.creationsbykara.com/homemade-chocolate-cake-recipe/

​Ingredients:
2 cups all purpose flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup oil
2 eggs
2 tsp vanilla
1 cup boiling water

Frosting
1/2 cup butter softened
1/2 cup cocoa powder
4 cups powdered sugar
1 tsp vanilla
1 pinch salt
6-8 Tbsp milk

  1. Line two 9" round pans with parchment paper and spray with non-stick spray. Preheat oven to 350°.
  2. Whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
  3. Whisk in the milk, oil, eggs, and vanilla till smooth. Stir in the boiling water, mixing till smooth.
  4. Divide batter evenly between the two pans. Bake at 350° for 30-35 minutes or till toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then invert onto cooling racks.
  5. Cool completely. (I wrap each cake in plastic wrap and freeze.) Place one cake on a cake stand or serving tray. Spread about a cup of frosting on the top. Place the other cake on top. Frost sides and top of the cake. Serve immediately or cover and let sit overnight.
  6. For frosting, beat all ingredients in a bowl till smooth, adding enough milk to get a spreadable consistency.

Best Ever Pumpkin Muffins

https://lovelylittlekitchen.com/best-ever-pumpkin-muffins/

Ingredients:
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract

  1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
  2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
  3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
  5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
  6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.

​Vegan Instant Pot Pumpkin Lasagna Soup

https://rainbowplantlife.com/instant-pot-pumpkin-lasagna-soup/#wprm-recipe-container-5669

Ingredients:
1 1/2 tablespoons olive oil
1 large yellow onion, diced
3 medium or large carrots, finely diced
6 cloves garlic, minced
4 cups vegetable broth
1 cup “lite” or reduced-fat coconut milk
1 (15-ounce) can of chickpeas (or 1 1/2 - 2 cups cooked chickpeas)
8 pieces lasagna noodles (6 ounces), broken into small pieces
1 1/2 teaspoons kosher salt
Freshly cracked black pepper to taste
2 tablespoons nutritional yeast
Bouquet garni: 2 bay leaves + a few sprigs each of flat-leaf parsley, oregano, and thyme, tied tightly together with kitchen twine
1 (15-ounce) can pumpkin puree (not pumpkin pie)
1/2 cup tomato sauce

Tofu Ricotta (makes about 2 cups)
1 14-ounce (400g) block extra-firm tofu
4 tablespoons (16g) nutritional yeast
1 cloves garlic, roughly chopped
2 tablespoons white or yellow miso paste
3/4 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper
1 tablespoon extra virgin olive oil
15 fresh basil leaves (optional)
1 1/2 teaspoons freshly grated lemon zest
3 tablespoons freshly squeezed lemon juice (about 1 medium-large lemon)

  1. Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once hot, add the onions and carrots and cook for 5 minutes, stirring occasionally, until starting to soften. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
  2. Add the vegetable broth to deglaze the pan, using a wooden spoon to scrape up any browned bits on the bottom of the pot. Select the Cancel setting.
  3. Add the lite coconut milk, chickpeas, lasagna noodle pieces, salt, pepper, nutritional yeast, and bouquet garni. Stir well to submerge the lasagna noodles. Using a spoon, scoop the pumpkin on top of everything, but do not stir or submerge to prevent burning.
  4. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook (Manual) setting at high pressure and set the cook time to 4 minutes.
  5. While the soup is cooking, make the Tofu Ricotta. Drain the tofu and blot away the excess water with a few paper towels. For a smooth ricotta, crumble the tofu into a food processor. Add the remaining ingredients and blend until you have a creamy, smooth texture. Taste for salt, acidity, and cheesiness, adding more salt, lemon juice, or nutritional yeast, respectively, as needed.
  6. For a chunkier ricotta, place the tofu in a large bowl and break it into smaller chunks using a fork. Add the remaining ingredients and mix together until the consistency resembles ricotta cheese.
  7. Note: the ricotta can also be made a few days in advance and stored in the fridge.
  8. Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
  9. Open the pot and remove the bouquet garni. Stir well, add the tomato sauce and select the Sauté setting. Heat the soup for 2-3 minutes until the tomato sauce is incorporated and the soup has slightly thickened. Taste and adjust the flavor, as needed, with additional salt or pepper.
  10. Serve the soup in bowls and top each bowl with a few spoons of Vegan Ricotta Cheese and stir to combine. Store leftovers in an airtight container in the fridge for 1-2 days.

Samosa Wraps - Spiced Potato Chickpea Chutney Burrito

https://www.veganricha.com/samosa-wraps-spiced-potato-chickpea-burrito/#wprm-recipe-container-29269

Ingredients:
Samosa Potatoes:
1 tsp oil
1/4 tsp (0.25 tsp) cumin seeds
1/4 tsp (0.25 tsp) coriander seeds
1/2 (0.5 ) serrano pepper, chopped or other hot or mild green chili pepper (optional)
1 tsp ground turmeric
1/2 to 1 tsp ground cumin , preferably roasted
1 tsp ground coriander
1/3 tsp (0.33 tsp) cayenne
1/2 tsp (0.5 tsp) garlic powder
1/2 to 3/4 tsp (0.5 tsp) salt
3 medium potatoes ,boiled and mashed coarsely
1/4 cup (36.25 g) peas
2 tsp minced ginger
1/2 tsp (0.5 tsp) chaat masala or 1/2 tsp amchur ( dry mango powder)
2 tbsp cilantro mint chutney (or chop a handful of cilantro and mint finely and mix in)
1/2 tsp (0.5 tsp) or more lemon juice

Spiced Chickpeas:
1 tsp oil
15 oz chickpeas ,drained or 1.5 cups cooked
1/2 tsp (0.5 tsp) each of ground cumin , coriander, garlic powder
1/4 tsp (0.25 tsp) ground cinnamon , cayenne, ginger powder
1/3 tsp (0.33 tsp) salt , less or more depending on if the chickpeas are already salted

Wraps:
Chopped tomato, chopped onion
cilantro mint chutney
greens or lettuce , optional
4 large wraps

  1. Samosa Mixture: Heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they change to a deeper color. Add the Serrano pepper and cook for a minute. 
  2. Add all the spices and mix in. Add the mashed potatoes, salt and mix in. Break any larger pieces. Cover and cook for 2 mins.
  3. Add peas, ginger, chutney and mix in. Add chaat masala or amchur(mango powder) or both and mix in. Add more lemon juice if omitting these spices. Taste and adjust salt and flavor. Cover and cook for 2 mins, then let sit for another 2 mins for the flavors to develop.
  4. Chickpeas: Heat oil in a skillet. Add the chickpeas and spices and salt and mix well. Cover and cook for 2 mins. Add a good splash of water and mix, cover and cook for another 2-3 mins. Taste and adjust salt and flavor.
  5. Wraps: Layer any greens if using. Add the potato mixture. Then some chickpeas, chopped tomato, onion and a drizzle of chutney, Wrap it all up by folding in the left and right sides. Then folding he edge closest to you over the filling. Tuck in and tighten, then continue to roll and tuck. Optionally grill the wrap to seal, serve or store. Serve with tamarind chutney, mint cilantro or mango chutney.

30 Minute Homemade Flour Tortillas

https://www.justataste.com/30-minute-homemade-flour-tortillas-recipe/

4 cups all-purpose flour
1 1/2 teaspoons salt
1 2/3 cups hot water
1/4 cup vegetable oil

NOTES
  • Mixing the Dough: You must use very hot water, as in, as hot as your hands can stand. The water should not be boiling, however it should be very hot so that the dough comes together quickly and smoothly.
  • Rolling the Tortillas: It’s important to roll all the way over the edges of the tortillas so that they are the same thickness all around. The goal is a super-thin tortilla that’s see-through before cooking.
  • Cooking the Tortillas: Cook the tortillas for 30 to 60 seconds on one side before flipping them only one time and cooking them an additional 30 seconds. The goal is achieve slight browning in various spots as the tortillas puff and cook.

  1. In a large bowl, whisk together the flour and salt.
  2. Add the water and vegetable oil and using your hands, mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky, add more flour 1 tablespoon at a time, as needed. (The dough should be soft and Playdoh-like in texture, but not sticky.)
  3. Transfer the dough onto your work surface and knead it about 10 times until it becomes smooth all over.
  4. Divide the dough into 12 equal balls then flat each ball slightly into the shape of a hockey puck. Flour each piece of dough on both sides then set them aside and cover them with a towel.
  5. Heat a large nonstick sauté pan over medium-high heat.
  6. Roll out one piece of dough into an 8-inch circle then transfer it to the hot pan. Cook the tortilla for about 1 minute then flip it once and continue cooking it an additional 30 seconds or until golden brown spots appear on both sides. Transfer the tortilla from the pan into a towel and cover it while you roll out and cook the remaining tortillas.