Vegan meat balls

After the last kinship meeting - which was great and a lot of fun - I'm up to make some faux meat balls. You can place them atop a pile of spaghetti or line them up in a hoagie roll, smother them with tomato sauce and your favorite vegan cheese and bake.

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"Meat" Ball

(vegan of course)

 

 

Makes 10 to 12 balls

 

Ingredients:

4 ounces tempeh

1/2 cup raw walnuts

1 tablespoon nutrional yeast

1 teaspoon minced fresh italian parsley

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried thyme

2 cloves garlic, roughly chopped

1/4 cup diced yellow onion

1/2 teaspoon vegan Worcestershire sauce

1 tablespoon tomato paste

1 teaspoon low-sodium tamari or soy sauce

1 tablespoon water

1 tablespoon extra-virgin olive oil, plus more to lube the baking sheet and coat the balls

salt and pepper

 

Preperation:

Preheat the oven to 350°F. Using a steamer basket, steam the tempeh for 25 min. to soften it. Then let it cool. In a food procesor, combine the walnuts, nutrional yeast, parsley, oregano, basil, thyme, garlic, onion, Worshestershire, tomato paste, tamari, water and oil, and process until you have a semi-moist meal.

 

In a bowl, crumble the steamed tempeh with your hands until there are no big chunks left. Then add the mixture from the food processor to the bowl, plus a pinch of salt and a grind of pepper, and mash it all togheter with your hands. You will now be able to form this mass into little balls. Make them just a bit smaller, about 1 1/2 inches in diameter.

 

Lube up a baking sheet with the oil, lay the balls on it, coat them with a little more oil, and bake for 30 min. The balls are now ready for consumption.

 

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Vegan Masoor Red Lentil Dahl with Chilli Peppers 

 

 

 

Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
I
ngredients:
4 cups red lentils
2 tablespoons extra virgin olive oil
1 onion, chopped
2 celery stalks, chopped
1 head of garlic, finely chopped
2 jalapeno peppers, finely chopped
2 serrano peppers, finely chopped
2 Thai chili peppers, finely chopped
2 tablespoons turmeric
2 tablespoons Indian curry powder
1 tablespoon ground cumin
1/2 cup pickle juice or juice of 1 lemon
1 tablespoon sea salt
1-1/2 (10 ounce) cans of Rotel Original Diced Tomatoes & Green Chilies
1 tablespoon fresh ginger, finely chopped or grated
1 teaspoon freshly ground black pepper
11 cups of water

Instructions:

1. In a 6 quart stock pot, add garlic, onion, celery, extra virgin olive oil, and 1 teaspoon of salt. Sauté over high heat 3 minutes and then add turmeric and curry powder and sauté 1 more minute.

2. Add water, red lentils, jalapeno peppers, serrano peppers, Thai chili peppers, cumin, pickle juice, Rotel Original Diced Tomatoes & Green Chilies, ginger, black pepper, and the remaining 2 teaspoons of salt.

3. Bring to a boil and then simmer on medium heat for 35-40 minutes, Stirring occasionally to make sure it does not stick to the bottom of the pot.

4. Remove from heat and let stand for 5-10 minutes, then serve.

 

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