Vegan Stuffed Samosa Squash Blossoms or Hot Peppers

Ingredients:

• Potato Chard Filling
• 1/8 cup pumpkin seeds
• 1/2 lb red potatoes with skin, chopped into 1-inch cubes
• 2 Tbsp olive oil
• 6 cloves garlic, minced
• 1 cup finely chopped malabar spinach or other dark leafy greens – ^{stems (if edible) and leaves}
• 1/4 tsp ground cumin
• 1/8 cup veggie broth
• 4 tsp lime juice
• 1 tsp salt
• Tomato Sauce
• 2 Tbsp olive oil
• 1-2 small onions, diced
• 8 Aji Habaneros, seeds and ribs removed, chopped
• 1 tsp ground cumin
• 1/2 tsp marjoram
• 14 oz diced, roasted tomatoes with the juice
• 1/2 tsp sugar
• 1 tsp salt
• Stuffing Squash Blossoms or Hot Peppers
• 18 squash blossoms – remove the anther
• 18 hot peppers – remove the seeds and ribs

Directions:

1. To Make The Filling
2. Heat small skillet over medium heat and ass pumpkin seeds. Toast them in the hot pan until they start to brown and smell nice, then chop them coarsely with a heavy knife. Set aside.
3. Set a large pot of water to boil on the stove. Add to potatoes boiling water and boil until tender, about 12 minutes, then drain, mash with a fork (slightly chunky), and set aside.
4. In a large skillet over a medium-low flame, heat olive oil until it shimmers. Add garlic and cook for 3 minutes, stirring constantly.
5. Add spinach and sprinkle with a little sea salt. Increase burner level to medium, stirring constantly to mix spinach, oil, and garlic. Cover and steam for about five minutes, until greens are wilted.
6. Remove lid and mix in potatoes. Add veggie stock, lime juice, cumin, pumpkin seeds, and salt, cooking another four minutes, until the stock is absorbed. Allow to cool before stuffing squash blossoms or hot peppers.
7. Spray squash blossoms or peppers with avocado or olive oil. Cook blossoms at 375 degrees for 7 minutes or peppers for 15 minutes.
8. To Make The Sauce:
9. Roast tomatoes at 375 for 20-30 minutes.
10. In a large, heavy bottom sauce pan, sauté onion in olive oil over medium heat until soft – about five minutes. Add aji habanero peppers and sauté for another five minutes. Add remaining sauce ingredients, bring up to a simmer, and remove from heat. 
11. Blend the sauce with an immersion blender until smooth. When mixture has cooled a bit, taste and adjust salt if necessary.
12. Serve blossoms or peppers with sauce.