|Bwah ha ha ha ha ha ha!!!|
You use it every day--who knew?
In more current news, here is tonight's supper:
Whoa, this was good. It's a combination of some balls inspired by Jennifer McCann's The Magical Loaf, except that I have an irrational prejudice against loaves, and so made balls, with several of my own additions, the Tahini creme with peas and morels from The Artful Vegan (made with beech mushrooms instead of morels; check out the recipe on Google Books), a baked sweet potato, and the Brussels sprouts roasted with plums, maple glaze, and pine nuts from the Zesty Cook. Yeah, he totally sold me with his enthusiasm! Except that, having suffered from pine mouth all last week and figuring it was a symptom of some terminal disease until I discovered what it really was, I subbed the pine nuts in this recipe for cashews. It will take some courage for me ever to eat pine nuts again...
So...want to know the recipe for these delicious balls? Here it is:
Zoa's Magical Balls
makes 24 balls
1/4 cup peanuts
1 tsp olive oil
1/2 onion, diced
2 garlic cloves, minced
1/2 large carrot, grated
1 cup mushrooms, cleaned and chopped
1 cup cooked split peas (I used mung beans)
1/2 cup cooked brown rice
2 tbsp chana flour (besan)
1 tsp spice mix I made up from some Gordon Ramsay (I think) recipe on the Food Network and never written down; just use your favorite; curry powder or sambhar will be fine
1 tsp All-Season Blend (see sidebar for recipe)
1/2 tsp salt
1/4 tsp pepper
1/2 cup dry TVP
Grind the peanuts to a coarse meal in the food processor.
Saute the vegetables in the oil until soft, then add to the food processor and grind coarsely.
Tip the contents of the food processor into a medium bowl and add the remaining ingredients; mix well. Form into walnut-sized balls and place on a baking sheet lined with parchment paper or a silicone mat. Brush with canola or peanut oil.
Bake at 375F for about 40 minutes, shaking or turning them once or twice so that they are evenly browned.
And yesterday's mystery picture? I'm totally disgusted that Cara got it right away. Stacy was right on in her estimate of my present wariness of starchy foods, but I do eat them, carefully measured; woman cannot live on green veggies alone, I'm finding, without encountering all kinds of problems with gastric distress (more on which in a later post).