Samosa Topped French Fries

Topping Ingredients:

1 tablespoon plant-based butter or vegetable oil

1 tablespoon very thinly sliced or diced green or red chili, mild or spicy (seeds and membrane removed)

1 inch piece fresh ginger, peeled, halved, and sliced very thinly

2 large garlic cloves, very thinly sliced

Topping Directions:

In small skillet, heat plant-based butter over medium to medium-low heat. Add chili, garlic, and ginger and sauté gently, stirring frequently, a couple of minutes or until very soft, lowering heat if necessary.

Samosa Ingredients:

4 cups vegetable stock, add more if necessary to thin

1 medium yellow onion, diced

4 large cloves garlic, thinly sliced

Pinch sea salt

4 cups fresh or frozen thawed green peas

1 to 2 teaspoons ground coriander

1 to 2 teaspoons ground cumin

1 to 2 teaspoons ground fennel

1 to 2 teaspoons garam marsala

1 to 2 teaspoons ground ginger

1 to 2 teaspoons ground ajwain or carom seeds (or substitute dried thyme)

2 cups tightly packed baby spinach leaves

Optional but recommended: 1/4 cup firmly packed cilantro leaves and tender stems

1/2 cup Tofutti Better Than Sour Cream

Juice of 1/2 medium lemon

Garnishes: 1/4 cup Tofutti Better Than Sour Cream and 4 sprigs fresh cilantro

Directions:

Bake 4 servings of frozen French fries as instructed on package of fries.

Heat 1 cup vegetable stock in large saucepan over medium heat. Add onion, garlic, and sea salt and sauté, stirring frequently, a couple of minutes or until softened. Stir in peas, spices--beginning with smaller amount and adding more if desired, and remaining vegetable stock.

Simmer gently, stirring occasionally, for about 5 minutes or until heated through and flavors married. Add spinach and cilantro and cook just until wilted. Stir in Tofutti Better Than Sour Cream and lemon juice. Thin if desired with additional vegetable stock. Puree with an immersion blender or transfer soup to food processor, blend to desired consistency, and reheat in saucepan.

Divide French fries among 4 serving plates, top with one-quarter of stew, and serve topped with one-quarter of samosa mixture, a tablespoon of Tofutti Better Than Sour Cream, and a sprig of cilantro.

*Created exclusively for Tofutti Brands, Inc. by Betsy DiJulio of The Blooming Platter.