Spaghetti squash? [meatless meat balls]

[Guest guest]

I've made MEATLESS " MEAT " BALLS with tofu and breadcrumbs.

They are simple to make and you can spice them anyway you like.

When I've made them, I never measured the ratios exactly...

it's all eye and taste with this recipe; experiment!

 

(Note: If you don't want to spend all day mashing up toast, you can

find pre-spiced or unspiced ready made breadcrumbs at most

grocery stores . . . the less time spend making them, the

sooner you can eat them, yay!)

Happy cooking, happier eating! -Bonnie

 

 

*** ITALIAN STYLE MEATLESS " MEAT " BALLS ***

(Serve with your favorite pasta and sauce)

 

MIX:

- equal amounts of firm tofu & finely crushed breadcrumbs,

mix well until they stick together in a paste

- spice (to taste) with oregano, basil, one clove fresh

pressed/minced garlic, salt & black pepper

 

ROLL:

into little balls (about one tablespoon each) ;

the balls need to hold together before cooking in the pan

 

COOK:

with a little olive oil in a frying pan on medium-low heat,

rotating frequently, until they become brown and a little

crispy on the outside

 

ADDITIONS:

- Finely chopped mushrooms

- Finely chopped green and red peppers

- Minced onions

- Chopped spinach

- Pine nuts

- Steamed eggplant or zucchini (add extra breadcrumbs)

- A pinch each of rosemary, marjoram, and thyme

 

FLAVOR VARIATIONS:

 

- Indian: curry powder, pressed/minced garlic, finely chopped white

or yellow onion, mashed green peas, a splash of lime juice,

a dash of red chilli powder, a dash of ginger, salt &

black pepper

(Serve with brown lentils and/or basmati, jasmin,

or long grain wild rices)

 

- Mexican: red chilli powder, chopped green onion, green pepper,

cooked yellow corn kernels or polenta (corn meal),

chopped cilantro, a splash of tomato juice/puree, salt

& black pepper

(Serve with white rice and/or corn tortilla chips)

 

 

CAUTIONARY NOTES:

- Olive oil is very flamable, keep it shallow in the pan, keep a close

watch on it, and keep the heat low-to-medium to reduce hot splatter

(Never deep fry with olive oil!)

 

- Don't make the balls too large, or else the outsides will burn

while the insides are still mushy.

[Guest guest]

At 03:35 PM 12/5/2005, lunavanillavegan wrote:

>

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>*** ITALIAN STYLE MEATLESS " MEAT " BALLS ***

>(Serve with your favorite pasta and sauce)

Looks like a wonderful recipe, Bonnie. Thanks for sharing!

Nancy