Tuesday, August 13, 2013

Pasta and "Meatless" Balls

These could also be served as little appetizers with toothpicks and a little sauce on the side.  I recommend cooking them until the outside is crisp as they tend to be a bit mushy if not cooked long enough.  We used our favorite Trader Joe's pre made tomato sauce - basil and garlic.

Pasta and “Meatless” balls
Melissa Costello “The Karma Chow Ultimate Cookbook”

1            lb. gluten-free spaghetti (prepared according to package)
2           15-ounce cans kidney beans, drained and rinsed
1/2         cup cooked brown rice
1/2         cup yellow onion, small dice
2            cloves garlic , grated
2            tablespoons extra virgin olive oil
2            tablespoons Braggs Aminos (replacement for Soy Sauce)
2            tablespoons tomato paste
1            tablespoon vegan Worcestershire sauce
1/2         teaspoon oregano
1/2         teaspoon thyme
1/4         teaspoon basil
1/4-1/2     cup gluten-free bread crumbs (Glutino brand is good)
            Tomato sauce of your choice

Cook paste according to package. In the meantime, puree the beans and rice in a food processor bowl until combined but some small pieces of the beans remain.  Scrape into large bowl and set aside. Add the onion, garlic, 1 tablespoon of the olive oil, Braggs, tomato paste, Worcestershire sauce, oregano, thyme, and basil.  Mix well, using your ands, kneading until doughy. Roll into small walnut-size balls.

Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat and brown the “meat-balls” on the skillet.  Serve on top of spaghetti with a generous serving of marinara sauce.

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