I'm currently on the road, where nutritious, veggie-packed meals are few and far between, and wishing I had a few of these unusual samosas from Sarah of The Yellow House. Inspired by her travels in East Africa, they are baked instead of fried, made with whole wheat flour and lots of vegetables, and taste good hot or cold. It's an American twist on the African version of an Indian snack — intrigued?Samosas are sold in small shops and on street corners all over Tanzania, a culinary import brought to the region by Indian servants during the British colonial era. They are usually deep-fried, but Sarah's version has a whole wheat crust that keeps them from getting soggy in transport. The filling is a mix of onions, peppers and collard greens sauteed with coriander, cumin and garam masala, though she recommends using whatever vegetables you have on hand.
Wrapped in parchment and sealed in a gallon zipper bag, they are sturdy enough to be packed and are sure to be healthier and more economical than anything you can buy on the road or in the air.
Anjali is a former private chef who is currently pursuing a graduate degree in nutrition, with plans to become a registered dietitian. She lives in Los Angeles. You can read more of her health-focused writing at Eat Your Greens.
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