Thursday, June 3, 2010

Red Pepper and Squash Samosas

This is another recipe from The Art of Raw Living Food. The wraps were the same wraps that were used in the Garden Tahini Rolls I made earlier in the week. The are stuffed with tahini sauce and raw marinated vegetables. They fell apart pretty easily, so I used what was left of the crispy dehydrated mushrooms to garnish them and cover the messy parts. I served them with red pepper purée sauce. They were delicious!

I had enough wraps, veggies and tahini left over to make another batch of samosas, so I had them for lunch. I also made some collard wraps to go with them.

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