Vegan MoFo food journal – October 27, 2012
The Vegan Month of Food is coming to a national close – but not in our house! Everything I make is vegan so every month is vegan food month and I like it that way. On Saturday it poured. And poured. And Griffey was sad because we couldn’t go to the dog park. And it poured some more. Hubby-to-be was out in the garage all day tinkering while I occasionally wandered out to ‘help’. (In other words, I was searching for attention and getting in the way.) He had suggested spaghetti and meatballs earlier in the week and I thought a chilly, rainy, stormy day called for fun comfort food.
- 1 can (15oz) organic cannellini beans, drained and rinsed
- 1 flax egg – 1 tablespoon ground flax +2 tablespoons warm water, set aside for a few minutes to gel
- 1/2 medium onion – chopped
- 1 tablespoon tomato paste – mix with a little water to thin before adding to mixture
- 2-3 garlic cloves, minced
- a large handful of parsley – chopped
- 1/2 cup bread crumbs
- 1 heaping tablespoon dried oregano
- 1 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- Enough of your favorite red pasta sauce to cover and serve with pasta, I used about 2 cups
- Pre-heat over to 350°F
- In a food processor, pulse beans a few times. You want them chopped, but not pureed. Keep it choppy.
- In a large bowl, transfer beans and mix in tomato paste. After combined, toss in the rest of the ingredients and mix together.
- Roll mixture out into balls, place on baking sheet, then toss them in the oven.
- Bake for 20-25 minutes.
- In a large saucepan, heat sauce. Place meatballs in sauce. Spoon sauce over meatballs, make sure to coat them all.
- When meatballs are all coated and sauce is heated, top the meatless balls over some pasta and Enjoy!!
I followed the recipe (only using 1/2 tsp cayenne pepper) and ended up with these bad boys:
I was pretty jazzed. I mean, come on, they are gorgeous! Meanwhile I had purchased a large can of plain old tomato sauce at Safeway that I perked up with fresh basil leaves (from my kitchen window), minced onion, and garlic. A pot of water was heavily salted for a handful of spaghettini. I also had time to bake two little baguettes to sop up the sauce.
Here is the recipe I use for a quick baguette from The Sisters Cafe.
When it finally came together it was so lovely. But don’t take my word for it:
Thank you to ggLaRue and The Sisters Cafe for helping me put together this tasty meal. The meatlessballs were outstanding, and the baguettes get better every time I make them!