flavour

1. Cook the potatoes in boiling water until soft (about 20 minutes). Drain and roughly mash with a fork or potato masher.
2. While the potatoes cook, combine the curry powder and cumin in a small bowl.
3. Heat the oil in a large pan over medium heat. Add the ginger and sauté for 1 minute. Stir in the curry powder and cumin, cooking for 10–15 seconds until fragrant - careful not to burn them.
4. Add the peas to the pan and stir to coat. Then mix in the mashed potatoes. Cook for 2–3 minutes over high heat until bits start to brown. Season to taste.
5. Wet your cutting board with 2–3 tablespoons of water — this stops the rice paper from sticking. You’ll need to re-wet the board now and then as you go.
6. Fill a shallow dish with room-temp water. Dip one rice paper for 2 seconds per side, then place on the wet board.
7. Cut the softened rice paper in half. Add 2 tablespoons of filling in the centre of each half, shaping it into a triangle. Fold in the sides, then roll up from the bottom into a sealed triangle.
   Tip: If the rice paper tears, double-wrap with another half sheet.
8. Time to cook.
   Choose your method: Air-fryer: 200°C for 10 minutes, until golden, Oven: Lightly brush with oil and bake at 220°C (400°F) for 12–15 minutes, Pan-fry: Fry in a little oil for 3–4 minutes per side, until crispy.
9. Blend the mint chutney.
   Pop all chutney ingredients in a blender and blend until fairly smooth. Don’t overblend - it may turn bitter. (If it does, no worries — see tips below!)
10. Dip your golden samosas into the zingy green chutney and let the snacking begin.

Pro tips

• Torn wrapper? No problem. Just double wrap with another half sheet. You’ll get an extra crispy shell!
• Chutney too bitter? Stir in a teaspoon of liquid sweetener like maple syrup or agave. Works like magic.

1. Add the uncooked rice to a dry pan over medium heat. Toast for around 4 minutes, stirring occasionally, until the grains darken slightly and smell toasty.
2. Turn off the heat, stir in the paprika, cumin, salt and pepper. Let the pot cool for 5 minutes before adding the water. Bring to a boil, then reduce to a simmer. Cook the rice according to the instructions on the package.
3. While the rice cooks, prep the salsa ingredients. Mix everything together in a big bowl – don’t forget to keep the pineapple juice!
4. Once the rice is done, remove it from the heat. Pop a lid on and let it steam for 5 minutes.
5. Transfer the rice to a large glass mixing bowl (avoid using metal). Pour in the reserved pineapple juice and give it a good stir. It might look a bit wet at first – don’t worry, the rice will soak it all up.
6. Let the rice cool slightly (5–10 minutes), then add the salsa to the bowl. Mix well so all those flavours can get to know each other.
7. Top with sliced avocado, or check out our serving tips below for more ways to mix it up!

Serving tips

• Scoop it up with Amaizin tortilla chips for a flavour-packed snack.
• Load it into Amaizin taco shells and drizzle with our taco sauce for extra zing.
• Wrap it all up in an Amaizin tortilla wrap for a tropical burrito moment.

1. In a small bowl, mix the ground flax seeds with water. Let it sit for 5–10 minutes until thickened. Meanwhile, preheat your oven to 180°C.
2. Add the black beans, melted coconut oil, and agave syrup to a food processor. Blend for about 30 seconds until smooth.
3. Add the oat flour, cocoa powder, baking powder, salt, and the thickened flax egg. Blend again until you get a smooth, brownie-like batter.
4. Use a spatula to gently fold the chocolate chips into the batter.
5. Pour the batter into a lined brownie tin (15 x 15 cm works well, but a loaf or casserole dish also does the job). Bake for 30 minutes, until the top is set and a toothpick comes out clean.
6. Let the brownie cool on a wire rack for at least 30 minutes. This helps it firm up and gives you that perfect fudgy bite.
7. Once cooled, cut into 12 squares and enjoy! These brownies get even better the next day …if they last that long.
8. Optional: Coconut whip on top
   Whip the Amaizin Coconut Whipping Cream until light and fluffy. Add a splash of water if it’s too thick. Spread over the cooled brownies and top with Coco Crispy Rolls and/or fresh fruit.

Serving tip: Cut them into mini bites and top with coconut whip and fruit for a party platter that disappears fast. Fun, fudgy, and Amaizin from first bite to last.

Preparation

1. Start by making the barbecue sauce. Put all the ingredients in a saucepan and bring to the boil. Then lower the heat and leave to simmer for 20 minutes. Leave the barbecue sauce to cool down before use.
2. For the red cabbage salad, chop the red cabbage very finely. Mix with the sultanas and vegan mayonnaise. Season with salt and pepper if necessary.
3. Cut the onions into half rings and the garlic finely. Put olive oil in a frying pan and fry the onions glazy. Add the garlic and fry for 2 minutes. Drain the tins of jackfruit.
4. Add the jackfruit to the onion along with 150 ml of the barbecue sauce. Let simmer on low heat for 20 minutes. You may want to use two forks at the end to pull the jackfruit apart slightly. Drain the can of black beans and add to the pulled jackfruit for five minutes.
5. Slice the avocados. Cut the wraps in half in the middle. Top ¼ of the wrap with the cabbage salad, ¼ with the pulled jackfruit, ¼ with some slices of avocado and fresh coriander and ¼ with a lettuce leaf. Fold together and place briefly in a grill pan or a toaster iron. The wraps are ready when they have got nice brown streaks on the outside and the inside is well warm. Serve immediately with the barbecue sauce.