Healing the Soul Through Spice: The Grief-Cooking Journey of Veggie Samosas

In the intimate dance between grief and healing, there exists a profound culinary journey—a journey centered around the making of veggie samosas. Beyond their crispy exterior and flavorful fillings, these humble pastries hold the power to transform grief into a nourishing, meditative act of love and remembrance.

A Recipe for Resilience:

In times of loss, the weight of grief can be overwhelming, leaving one searching for solace in unexpected corners. For many, the kitchen becomes a sanctuary—a place to gather scattered thoughts, to find rhythm in the motions, and to channel emotions into something tangible. Enter veggie samosas: a canvas for creativity, a vessel for healing.

The Therapeutic Art of Grief Cooking:

Grief cooking, often called the culinary expression of sorrow, is a powerful way to navigate through the complex landscape of emotions. It's a therapeutic art form, allowing the creator to face their feelings head-on, acknowledge their pain, and transform it into something comforting and tangible. In the case of veggie samosas, it's the simple act of preparing a meal that becomes a therapeutic ritual.

The Journey Within Each Fold:

As you embark on the journey of making veggie samosas, you encounter a meditative process—one that starts with preparing the filling, a mindful blend of vegetables and spices. Each chop of the vegetables and every sprinkle of spice is an opportunity to infuse love and intention into the dish. The folding of the samosa, intricate and deliberate, mimics the careful tending to our emotions during the grieving process.

The Symphony of Aromas:

As the samosas sizzle in hot oil, a symphony of spices rises from the pan—the warm embrace of cumin, the boldness of coriander, the heat of chili. These aromas fill the kitchen, creating a sensory experience that evokes memories, soothes the soul, and brings a moment of respite to the grieving heart.

Samosas: A Blanket of Comfort:

The finished samosas, golden and fragrant, are a testament to the transformation grief cooking offers. With each bite, the flavors weave a tapestry of comfort, a reminder that amidst loss, there is also the potential for growth, for healing. Sharing these samosas with loved ones can be an act of communal healing, as the love and warmth in every bite offer solace to those who mourn.

A Culinary Embrace of Memories:

In crafting veggie samosas as a form of grief cooking, we honor not only our emotions but also the memories of those we have lost. Each time we prepare these pastries, we are enveloped in a comforting hug of nostalgia—a reminder of shared meals, laughter, and the joy of togetherness. It's a beautiful way to cherish the past and carry it forward in our hearts and kitchens.

Wrapping it Up

Making veggie samosas in times of grief is not just about nourishing the body; it's about nurturing the soul. It's about finding healing and comfort in the process, and honoring the journey of grief through the transformative power of food. So, let the scent of spices guide you, let the act of folding be your meditation, and let the taste be a reminder that healing can come in many forms—sometimes, even in a humble veggie samosa.

The following recipe is from Vegan Rich and I cannot overstate how amazing all her recipes are! Buy her book now! Seriously she is the reason I got into Indian cooking and I will never ever look back. 12/10 stars! I love her!!!!

I’ve added this list of ideas fo you to meditate on while you shop for ingredients and make this recipe.

Teaspoon of Oil: Meditate on the idea of transformation. Just as this small amount of oil can change the texture and flavor of your samosas, consider the transformative power within yourself and how you can use it to navigate change.

Cumin Seeds and Coriander Seeds: Reflect on the essence of new beginnings. These seeds hold the potential for growth, much like the seeds of your own life experiences. Contemplate the possibilities that lie ahead.

Chopped Red Onion: Think about the layers of emotions that grief can bring. Just as you peel back the layers of an onion, allow yourself to peel back your own layers of grief, one at a time.

Cashews: Ponder the idea of nourishment and sustenance. Much like these cashews provide a satisfying crunch, consider what nourishes your soul during times of sorrow and how you can offer that to yourself.

Green Chili (Serrano): Focus on the power of resilience. Green chilies pack a punch, yet they bring flavor and excitement. Reflect on your own inner strength and the beauty that can emerge from challenges.

Ground Turmeric, Ground Cumin, Ground Coriander, and Cayenne: Contemplate the balance between healing and intensity. These spices offer a spectrum of flavors and heat. Think about how you can find balance and harmony in your own journey through grief.

Minced Ginger and Garlic Powder: Meditate on the idea of interconnectedness. Just as ginger and garlic complement each other, consider the importance of relationships and connections in your life during times of loss.

Cubed Potatoes: Reflect on the idea of sustenance and comfort. Potatoes are a comforting base in many cuisines. Consider what brings you comfort and how you can nurture yourself during moments of sorrow.

Salt: Focus on the concept of balance. Salt enhances the flavors in your samosas. Consider how finding balance in your emotions can enhance your journey through grief.

Chaat Masala or Dried Mango Powder: Contemplate the idea of preserving memories. These seasonings add a unique touch to your samosas. Reflect on the cherished memories you want to preserve in honor of your loved one.

Water: Think about the flow of life. Water binds your ingredients together. Consider the flow of your own life and how you can adapt and continue moving forward.

Fresh or Thawed Frozen Peas: Meditate on the idea of growth and renewal. Just as peas represent growth, reflect on the ways in which you can find growth and renewal in your own life.

Chopped Cilantro and Fresh Mint: Focus on the importance of freshness. These herbs add a burst of freshness to your samosas. Consider how you can infuse freshness and new perspectives into your grieving process.

Lemon Juice: Contemplate the concept of transformation and rejuvenation. Lemon juice adds a zesty twist to your samosas. Reflect on how you can rejuvenate your spirit and find new zest for life.

As you meditate on these ingredients, allow the process of preparing veggie samosas to become a mindful and healing experience, one that not only nourishes your body but also soothes your soul during moments of grief.

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Veggie Samosas

Author Amber Carvaly

Vegetable samosas are a beloved snack in many parts of the world, but in Hindu funerals, they take on a special meaning. These crispy, fried pastries filled with spiced potatoes and peas are often served as part of the post-funeral meal, offering comfort and sustenance to mourners. The act of making and sharing samosas also brings family and friends together, providing a sense of community and support during a difficult time. As you fry up a batch of these flavorful samosas, take a moment to reflect on the ways in which food can nourish not only our bodies but also our spirits, connecting us to each other and to the memories of loved ones.

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Ingredients

• 1 teaspoon oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon coriander seeds
• ¼ cup chopped red onion
• 2 tablespoons cashews
• ½ of green chili such as Serrano finely chopped
• ¾ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne, less or more for taste
• 2 teaspoon minced ginger
• ½ teaspoon garlic powder
• 2 cups (420 g) cubed potatoes, 3/4 inch cubes loaded cups
• ½ teaspoon salt
• ½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
• 1/3 cup (78.86 ml) of water
• ¼ cup (36.25 g) fresh or thawed frozen peas
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh mint
• 1 teaspoon lemon juice

Instructions

1. Make the samosa potatoes in the instant pot: Start the instant pot on sauté setting then add oil. (See notes for stove top instructions)
2. Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.
3. Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.
4. Select the cancel setting. Lock the lid into place, set pressure knob to sealing, and select pressure cook on manual setting at high pressure and set the cook time to 5 minutes, 6 minutes if the potato cubes are larger
5. Once the cooking cycle is done, let the pressure release naturally for 5 minutes then carefully set the pressure release knob from sealing to venting to release any remaining pressure. Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.
6. Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cool for 10 mins
7. Make the pie: Thaw the puff pastry sheet on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.
8. Using a little bit of flour, roll it out on parchment, to at least double the size. Transfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that it can stick puff pastry edges.
9. Top it with some greens of choice, you can also add a drizzle of chutneys of choice here and then fold over. Brush a little bit of water between the sheets, then press to seal with a fork.
10. Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depends on your oven and the pan.
11. Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice,Such as tamarind date chutney, mango chutney or other dips such as barbecue sauce
12. Store refrigerated for upto 4 days and freeze of upto a month.

Notes

To make this on the stove top, follow the sautéing steps in a skillet, then add in cubed boiled/cooked potatoes and just 2-3 tablespoons of water and mix in. Cover and cook for 3-4 minutes for the flavors to meld. Then open the lid, mash some of the potatoes and add in the peas, cilantro, mint, lemon juice and mix really well. Cook for another minute and take off heat. Taste and adjust salt and flavor then use the potatoes

Snack, Hindu Funerals

Indian

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Samosa Pie

Author Amber Carvaly

This twist on Samosas was too good to pass up so consider this a bonus recipe! If you are looking for more great Indian food please please check out Vegan Richa! She is amazing!

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Ingredients

Samosa Filling

• 1 teaspoon oil
• ¼ teaspoon cumin seeds
• ¼ teaspoon coriander seeds
• ¼ cup chopped red onion
• 2 tablespoons cashews
• ½ of green chili such as Serrano finely chopped
• ¾ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne, less or more for taste
• 2 teaspoon minced ginger
• ½ teaspoon garlic powder
• 2 cups (420 g) cubed potatoes, 3/4 inch cubes loaded cups
• ½ teaspoon salt
• ½ teaspoon chaat masala or dried mango powder (amchoor)or add more lemon later
• 1/3 cup (78.86 ml) of water
• ¼ cup (36.25 g) fresh or thawed frozen peas
• 2 tablespoons chopped cilantro
• 2 tablespoons chopped fresh mint
• 1 teaspoon lemon juice

Pastry Crust

• One 9x9 inch sheet of vegan puff pastry
• some baby greens of choice. This is optional

Instructions

1. Make the samosa potatoes in the instant pot: Start the instant pot on sauté setting then add oil. (See notes for stove top instructions)
2. Once oil is hot, add in the cumin seeds, coriander seeds and cook for about 30 seconds. You can also crush the seeds if you don’t like the whole coriander seeds in your mouth.
3. Once the seeds significantly darken in color, add in the onion, green chili, cashews and a good pinch of salt and mix in. Cook for 2 minutes, stirring occasionally, then add the turmeric, cumin, coriander, ginger, garlic powder and chaat masala and mix in. then add potatoes, salt, water and give it a good mix to pick up any stuck bits.
4. Select the cancel setting. Lock the lid into place, set pressure knob to sealing, and select pressure cook on manual setting at high pressure and set the cook time to 5 minutes, 6 minutes if the potato cubes are larger
5. Once the cooking cycle is done, let the pressure release naturally for 5 minutes then carefully set the pressure release knob from sealing to venting to release any remaining pressure. Open the lid then mash some of the potatoes, then add the peas, cilantro, mint and lemon juice and mix really well.
6. Taste and adjust salt and heat and flavor then remove the pot from instant pot to keep potatoes from continuing to cook because the plate continues to stay hot. Let them cool for 10 mins
7. Make the pie: Thaw the puff pastry sheet on a counter for 15-20 minutes if you haven’t already. I usually take it out just before cooking the potatoes and it thaws to the right extent for the 20 ish minutes it takes the potatoes to get done.
8. Using a little bit of flour, roll it out on parchment, to at least double the size. Transfer to a baking sheet. Then spread the potato mixture onto the one half of the puff pastry sheet and spread well. Keep a ½ inch of border around the potatoes so that it can stick puff pastry edges.
9. Top it with some greens of choice, you can also add a drizzle of chutneys of choice here and then fold over. Brush a little bit of water between the sheets, then press to seal with a fork.
10. Snip a few vents on top of the puff pastry sheet and put it in the oven at 400F (205C) for 18-22 minutes, depends on your oven and the pan.
11. Once the puff pastry is nicely golden, take it out, let it cool for 5 minutes then slice using a sharp knife into whatever size pieces you like and serve with Chutneys of choice,Such as tamarind date chutney, mango chutney or other dips such as barbecue sauce
12. Store refrigerated for upto 4 days and freeze of upto a month.

Notes

To make this on the stove top, follow the sautéing steps in a skillet, then add in cubed boiled/cooked potatoes and just 2-3 tablespoons of water and mix in. Cover and cook for 3-4 minutes for the flavors to meld. Then open the lid, mash some of the potatoes and add in the peas, cilantro, mint, lemon juice and mix really well. Cook for another minute and take off heat. Taste and adjust salt and flavor then use the potatoes

https://www.veganricha.com/vegan-samosa-pie/

Funeral Food

Dinner

Indian