Wednesday, September 7, 2011

On top of spaghetti

Vegetarian meatballs aren't bad, if I do say so myself.

A little floury--I'd omit a tablespoon of the flour next time--but reasonably meatball-imitative. And chewy. Really wonderfully chewy.

Add them to linguini tossed with a simple tomato sauce in which eggplant and kale have been cooked, and you're golden. I presented at lab meeting today, which was harrowing if fun (and educational!) in the end, and a big plate of pasta plus the leftover cookies from the meeting hit the spot. It's like reverse carbo-loading! For your brain!

In order to make up for the fact that I really haven't got much to say*, I'll default to posting this video.

Vegetarian meatballs, adapted from here
2/3 cup lentils (cooked)
1 cup rice (cooked)
1/4 cup finely minced onion
1/4 cup oats
2 tbsp to 1/4 cup finely minced parsley
2 tbsp whole-wheat flour
1 tsp wheat gluten
1/4 cup wheat bran
1 tbsp soy sauce
2 tbsp olive oil
2 tsp lemon juice
1.5 tsp balsamic vinegar
1 tsp Dijon mustard
1 tsp maple syrup
1/2 tsp salt
1/2 tsp pepper
1/8 tsp nutmeg
1 tsp chili powder
1 tsp paprika
1 tsp garlic powder

Puree or food process or immersion blend all ingredients together until the mixture is vaguely meatlike; I like it when some lentils are still whole. Chill for 30 minutes. Preheat oven to 400 F in the meantime. Form into balls 1 inch in diameter and place on a cookie sheet; spray lightly with olive oil spray. Bake 10 minutes, rotating halfway through to promote even browning. These taste best lukewarm, actually, so wait some time before eating them.

*As if I ever do...

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