Vegan Italian-Style Tofu Balls (For spaghetti and “meat” balls)

These are a nice alternative to meatballs. They are crispy on the outside and soft on the inside.

½ pound firm or extra-firm tofu, mashed or crumbled
(I use my pastry blender for this, or a fork.)
½ cup flour
1 Tablespoon tahini (or other nut butter)
2 Tablespoons tamari or soy sauce
2 Tablespoons fresh parsley, minced
¼ teaspoon ground black pepper
1 teaspoon basil
½ teaspoon oregano
¼ teaspoon rosemary
¼ teaspoon crushed red pepper flakes (optional)
1 small clove of garlic, crushed

Flour for coating the balls
Oil for frying

In a large bowl, mash the tofu. Add the rest of the ingredients (other than the last listed oil and flour.) Mix well with a
spoon or your hands. Form into one-inch balls and roll each ball in flour. Fry slowly in a nonstick skillet over medium-high
heat until golden brown. Serve over pasta with your favorite tomato sauce.

Makes 15-20 balls, or two-three generous servings. I would double the recipe for a larger family. The uncooked balls freeze
well, according to the recipe.

Adapted from: La Dolce Vegan! By Sarah Kramer

NOTE: This recipe could be adapted to other tastes, for example Asian (Use peanut butter, garlic, ginger, and cilantro, in the
balls and serve with rice noodles and an Asian sauce.)

Last Update: 03/23 at 10:14 PM  

Wheat Berry & White Bean Salad (provided by Fr. Ignatius, from Bob’s Red Mill Wheat Berries)

Salad:
1 cup cooked wheat berries
1 cup cooked white or navy beans
1/2 cup of green onions, chopped
1/2 cup of celery, sliced
1/2 cup of tomato, diced

Vinaigrette:
1/2 cup of olive oil
2 Tbsp. lemon or lime juice
2 Tbsp. white wine vinegar
2 Tbsp. parsley, chopped
1 Tbsp. honey mustard
2 Tbsp. shallot, minced
1/4 tsp. salt
1/4 tsp. black pepper

Mix the vinaigrette by combining all the ingredients with a whisk or in a blender.  Add the salad ingredients and mix well.  Let chill overnight or for several hours to let the flavors blend.  Serve chilled. 

Last Update: 03/19 at 01:09 PM  

Spicy Black Bean Chili (provided by Beth Johnson)

1 cup dry black beans or can substitute two cans black beans
1 medium onion chopped
4 cloves garlic
1 TBS. cooking oil
I TBS. chili powder
1 tsp. ground cumin
1 tsp. dried oregano, crushed
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. ground red pepper
4 cups vegetable broth
1 14 1/2 oz. can tomatoes, cut up (can substitute diced tomatoes)
1/4 cup water

If using dried beans, combine with 6 cups of water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour.

Cook onion and garlic in hot oil until onion is tender. Stir in chili powder, cumin, oregano, paprika, salt, and ground red pepper. Cook and stir for 1 minute.

Stir in beans, vegetable broth, undrained tomatoes, and water. Bring to boil; reduce heat. Cover and simmer for 1 to 1 1/2 hours or until the beans are tender.

Note: You can serve this just as a soup or over brown rice.

Last Update: 04/04 at 05:06 PM