Balsalmic Vegetable and Bean Knish Recipe
1 7.5 oz package Chebe All Purpose Gluten Free Bread Mix (Dairy free)
2 large eggs (try 1 egg and one Ener-g foods egg replacer egg to lighten calories, but I haven’t tried it yet)
2 tbsp olive oil
5 tbsp water or milk substitute
2 tsp pasta seasoning mix (trader joe’s)
1 tsp garlic powder
Nonstick cooking spray

1 15 oz. can red kidney beans, drained and rinsed (don’t use home cooked unless beans are very firm)
1/4 cup olive oil and butter caramelized red onions, chopped (probably about 1/4 large red onion)
3/4 cup red and yellow peppers, between a chop and a dice
1/4 cup fresh, canned or microwaved frozen corn (canned or fresh is probably better, if fresh, should be boiled)
2 tbsp sun dried tomatoes in oil with oil washed off in warm water
2 1/2 chopped green onions (1/4 cup)
1/8 cup sliced kalamata olives
2 tbsp capers, diced
1 tbsp finely chopped dill
1 tsp finely chopped fresh thyme
4 tbsp low fat balsamic vinaigrette dressing (like from kraft)
1 tbsp good quality mustard (or less)
lots of freshly ground pepper

Prepare filling- mostly involved chopping, except for the onion and corn. I chopped a whole red onion and sauteed it in 1 tbsp olive oil and 1 tbsp butter until caramelized. Then I removed 1/4 cup of the onion and used it in my filling. (I used the rest in BytheBay’s recipe for Potato knish, adding 2 pressed garlic cloves and frying a bit longer after the onion for this recipe was removed from the pan.)Mix all ingredient thoroughly, keeping the beans intact. Then add the dressing and mustard, folding evenly through the salad.

Preheat oven to 375 degrees. Combine ingredients for dough and knead until fully combined. Roll out dough inside a gallon ziploc bag with the sides cut open. (This makes it easier to roll out the dough, as it doesn’t stick to the bag as badly as it would stick to the rolling pin.) There should be enough dough to do this several times. If you have one, use a dough press and lay one layer of dough lightly over the press, place filling evenly on one half of the press. Fold over press and press lightly to seal edges. Take a sharp knife and cut the excess dough outside the crimping edges. Open press and carefully peel samosa off, being careful not to handle the pretty, crimped edges. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

There will be about twice as much of the filling as you need for this recipe. Serve the remainder as a vegetable bean salad the next day!