TOFU NUT BALLS - Served by Julie at our October Meetup
Ingredients:
½ cup uncooked short grain brown rice
1 cup water
A little olive oil for the baking sheet or frying pan
2 Tbs. soy sauce
½ lb. of firm tofu, mashed
½ cup (rounded measure) of finely ground almonds
½ cup wheat germ
Sea salt to taste
Instructions:
1. Place the rice and water in a small saucepan. Bring to a boil, cover, and lower the heat to the slowest possible simmer. Cook until very soft - about 35 to 45 minutes.
2. Preheat the oven to 350 degrees and lightly oil a baking sheet.
3. Place soy sauce and 1/2 the mashed tofu in a blender or food processor, and add about ¾ of the cooked rice. Blend to a thick paste.
4. Place the remaining tofu in a medium-sized bowl. Add the blended mixture, along with the almonds, wheat germ, and remaining rice. Add salt to taste.
5. Using your hands, form the batter into 1-inch balls.
6. Bake them on a lightly oiled tray for 30 minutes. Serve hot!
From "The Enchanted Broccoli Forest" by Mollie Katzen (author of Moosewood Cookbook)
MUSHROOM-TAHINI Sauce
2 tbs. earth balance spread
4 tbs. olive oil
1 1/2 cups minced onion
2 large cloves garlic, crushed
12 oz mushrooms, chopped
3/4 tsp salt
black pepper to taste
1 tsp dill weed
2 TB unbleached white flour
1/2 cup sesame tahini
2 tsp honey or agave nectar
2-3 cups hot water
tamari sauce (to taste)
In medium saucepan, saute onion, garlic and mushrooms until onions are soft. Add herbs, flour and mix constantly for about 1 minute. Lower Heat to Medium and stir in tahini and honey or agave nectar, cook for 1-2 minutes. Add water to desired consistency, stirring constantly. Add tamari, cook over low heat for another 8-10 min.
Serve over mashed potatoes, rice, roasted veggies. Or, you can also make tofu-nut balls to go with the sauce (recipe posted same date)