Italian Meatless Balls

I came up with this recipe about 3 weeks ago and have made it weekly ever since. My family is in love with these savory little bites. We have crumbled them over pizza, put them in sliders, and over spaghetti.

Italian Meatless Balls

Ingredients:

1 1/2 tbsp flax meal
4 tbsp water

2 tsp Earth Balance vegan margarine
1/4 onion, diced fine
2 garlic cloves, minced
8 oz button mushrooms, chopped
rounded 1/2 tsp salt

1 1/2 tsp liquid smoke (optional)
1/4 tsp chili powder
1/4 tsp nutmeg
1 tsp crushed fennel
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried basil

14 oz TVP (meatless ground beef replacer)
1 tbsp wine, water or vegetable broth

1/2 cup fresh parsley leaves, minced (yields about a 1/8 cup when chopped)
1/4 cup bread crumbs
2 tbsp vegan parmesan or nutritional yeast
3 tbsp plain unsweetened soy milk

1/4 cup coconut oil
1/4 cup flour

Directions:

Whisk together the flax meal and water in a measuring cup. Be sure to mix it completely so there are no clumps, and set aside to thicken.

Heat the 2 tsp of Earth Balance (or other vegan margarine) in a non-stick frying pan over medium low heat. Add the onion and sauté until it becomes translucent. Then add the minced garlic and stir it until it becomes fragrant, about a minute or so, and then add the chopped mushrooms and the 1/2 tsp of salt. Raise the heat to medium high and sauté the mushrooms until they release some liquid and begin to soften. This just takes a few minutes, about 5 or so.

Now it is time to add the seasonings so add the liquid smoke, chili powder, nutmeg, fennel, black pepper, oregano, and basil. Stir to coat the mushrooms and onion, then add the TVP and stir well. Continue to cook over medium low heat until the TVP is heated through, then deglaze the pan with some wine, water or broth, and take it off the heat. Put the mixture into a mixing bowl.

Add the flax meal mixture minced parsley, bread crumbs, vegan parm or notch, and the soy milk. Mix very well with your hands, really get in there and mash it up until it begins to get kind of sticky. Cover and refrigerate for at least an hour.

Once you are ready to make the meatballs, heat the oil in a non-stick frying pan over medium-high heat. Form the mixture into balls, I like mine to be fairly small. Roll the balls in the flour and tap off any excess. Put them in the hot oil and fry for a few minutes turning every so often to brown them evenly on all sides.

Notes: I have also baked these at 425 degrees, but much prefer the nice little crust/seal you get from frying them up. Frying also enhances the flavor by browning the outside. I have used a finer ground TVP like Lightlife's gimme lean beef replacer, and a larger ground like Boca's veggie crumbles in this recipe. With the larger crumbles, I added 1 more 1/2 tbsp of flax meal for a total of 2 tbsp flax meal and 5 tbsp water instead of four, and they held together just fine.

For 24 meatballs. Nutritional information below for 1 meatball.

Nutrition Facts

Serving Size 39 g

Amount Per Serving

Calories 98 Calories from Fat 40

% Daily Value*

Total Fat 4.4g 7%

Saturated Fat 2.2g 11%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 69mg 3%

Potassium 416mg 12%

Total Carbohydrates 7.9g 3%

Dietary Fiber 3.2g 13%

Sugars 3.5g

Protein 8.6g

Vitamin A 3% • Vitamin C 4% Calcium 5% • Iron 11%

Nutrition Grade A

* Based on a 2000 calorie diet

Oatmeal Rhubarb Cookie Bars

This recipe was on my original blog, and got more traffic than any of my other posts. This was funny, because the first time I made it, I did not realize that the rhubarb would release so much liquid. The first day I made them they were great, but by the next day they were kind of soggy. To fix this, I did some research and learned that coating the pieces of rhubarb with sugar would draw out the moisture. This way, they would have already released the excess moisture and the cookies would keep that nice chewy texture. This takes at least an extra hour so plan ahead.

Now I have these bars down, and they turn out really good every time. They signal the start of the spring and summer seasons with the fresh rhubarb flavor, and every year when the rhubarb comes up in our yard, we make these.

Oatmeal Rhubarb Cookie Bars

Ingredients:

1 1/2 cups fresh rhubarb, diced small (about 3 stalks)
1 tbsp sugar

1 cup rolled oats
1 cup flour
1/2 cup natural sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/4 cup soy milk
1/4 tsp vinegar
1/4 cup vegetable oil
1 tsp vanilla
1 tsp molasses

Directions:

Dice the rhubarb into bite sized pieces and place them in a small bowl or measuring cup. You need to draw the moisture out, so coat the rhubarb evenly with the tablespoon of sugar and set aside for at least an hour*. This step is very important, because if you don't draw the moisture out the rhubarb will make your cookie bars soggy. Once the rhubarb has released the excess moisture, drain off the juice and reserve the rhubarb. Its great to drain it in a colander and pat the pieces dry with a paper towel. Now you are ready to begin making the cookies.

*Note: I read online that you can speed up this process by heating the sugar coated rhubarb in the microwave for 2 minutes, but haven't tried that myself.

Preheat your oven to 350 degrees. Lightly grease an 8 inch square baking dish with cooking spray.

Start by mixing up the dry ingredients. Combine the oats, flour, sugar, baking powder, baking soda, and salt. Be sure there are no clumps of baking soda (you can sift it, press it in the palm of your hand, press it in a measuring cup, etc.).

In a large measuring cup, or small bowl, combine the drained rhubarb with the soy milk, vinegar, oil, vanilla, and molasses. Then add these wet ingredients to the dry and mix until combined. The dough may seem a bit wet, but the oats will absorb some of that moisture, so no worries - these will cook up fine.

Press the dough evenly into your prepared baking dish. Bake for 20-25 minutes...they are done when they are cooked through and the tops and edges are beginning to lightly brown. You can check with a toothpick inserted into the middle. Let cool and store loosely covered.

For 9 bars. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 71 g

Amount Per Serving

Calories 197 Calories from Fat 63

% Daily Value*

Total Fat 6.9g 11%

Saturated Fat 1.3g 7%

Trans Fat 0.0g

Cholesterol 0mg 0%

Sodium 143mg 6%

Potassium 183mg 5%

Total Carbohydrates 31.4g 10%

Dietary Fiber 1.7g 7%

Sugars 13.5g

Protein 3.0g

Vitamin A 0% • Vitamin C 3% Calcium 5% • Iron 7%

Nutrition Grade C

* Based on a 2000 calorie diet

Lentil and Farro Salad

I saw a recipe similar to this years ago in a magazine, but it called for tuna. I figured the lentils could stand in for the tuna and added farro for the nice chewy texture. Turns out, I love the combo of sun dried tomatoes and capers with the lentils and farro.

Lentil and Farro Salad

Ingredients:

1 cup of lentils
1 bay leaf

1 cup of farro

1/3 cup sun-dried tomatoes in oil, diced small

2 stalks of celery, diced small
3 tbsp capers, drained
1 can artichoke hearts packed in water, drained and chopped
1/3 cup fresh parsley leaves, minced
1/8 cup vegan mayonnaise
1/4 tsp garlic powder
salt and pepper to taste

Directions:

Put the lentils and the bay leaf in a  medium sized saucepan and cover generously with water. Bring to a boil, reduce the heat and let simmer while covered for 20 minutes. Then add the farro, be sure there is still enough water to cover and add more water if needed. Continue to simmer for another 15 minutes. Test both the lentils and the farro to see if they are cooked through. You want them all dente but not crunchy at all in the middle. Once they are done, drain off the excess water, let cool, remove the bay leaf, and reserve.

Add the sun dried tomatoes to the lentils and farro and mix well. This coats them with the olive oil so they don't soak up the dressing, which means ultimately you use less mayo. Then add the celery, capers, artichoke, parsley, garlic powder, and mayonnaise. Stir to combine, taste and add salt and pepper to your liking.

This is great as a salad, side dish, or on top of crackers or toast.

Nutrition Facts

Serving Size 98 g

Amount Per Serving

Calories  200 Calories from Fat  20

% Daily Value*

Total Fat  2.2g 3%

Trans Fat  0.0g

Cholesterol  1mg 0%

Sodium  149mg 6%

Potassium  462mg 13%

Total Carbohydrates  36.5g 12%

Dietary Fiber  14.2g 57%

Sugars  1.5g

Protein  10.2g

Vitamin A 6% • Vitamin C 13% Calcium 3% • Iron 17%

Nutrition Grade A

* Based on a 2000 calorie diet

Chocolate Chip Cookies

I have been making this recipe for almost 13 years and it has consistently been a hands-down favorite around here. I have taken these cookies to work and to several potlucks and people always love them. They are soft and chewy, with just a hint of crispness around the edges.

This is the best vegan chocolate chip cookie recipe that I have ever tried, and I decided I had to share it. The credit must go to Linda Marienhoff Coss, and her food allergy cookbook. Her cookbook was a lifesaver when my son was diagnosed with severe food allergies. Over the years, I have made very few changes to her original recipe and found that her egg replacer is excellent. It is a mix of oil, water, and baking powder, which are all familiar ingredients.

Chocolate Chip Cookies

Ingredients:

3 tbsp vegetable oil
3 tbsp water
1 1/2 tsp baking powder

1 cup vegan margarine, softened
3/4 cup natural sugar
3/4 cup brown sugar
1 tsp vanilla

2 1/4 cup flour
1 tsp baking powder
1 tsp salt

1 cup vegan chocolate chips

Directions:

Combine the vegetable oil, water, and baking powder in a small cup and mix well. Set aside.

Put the margarine, sugars, and vanilla in a mixing bowl and mix with electric beaters on high until light and fluffy. Then add the oil, water, baking powder mixture, and beat again.

Then add the flour, baking powder and salt to the bowl. Mix with a wooden spoon until combined, and then fold in the chocolate chips.

Put the dough in the refrigerator for at least an hour to rest.

When ready to bake, Preheat your oven to 375 degrees. Put large tablespoons of dough onto an un-greased cookie sheet and bake for 8-10 minutes. You want them to be just starting to turn golden brown. Remove from oven and then after a couple of minutes transfer the cookies to let them cool on a rack.

Continue until you have used up all of the dough. Makes about 24 large cookies.

Here is a link to that cookbook I spoke about above.


Product prices and availability are accurate as of  Wednesday, June 8, 2016 and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.

For 24 cookies. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 43 g

Amount Per Serving

Calories 204 Calories from Fat 103

% Daily Value*

Total Fat 11.5g 18%

Saturated Fat 3.0g 15%

Cholesterol 2mg 1%

Sodium 193mg 8%

Potassium 101mg 3%

Total Carbohydrates 24.1g 8%

Dietary Fiber 0.6g 2%

Sugars 14.3g

Protein 1.8g

Vitamin A 7% • Vitamin C 0% Calcium 4% • Iron 4%

Nutrition Grade D

* Based on a 2000 calorie diet

Raspberry Vinaigrette

It takes a bit of extra effort to make your own salad dressing, but making your own allows you to control the amount of oil, added sugar, and other strange ingredients that are often in store bought dressings. Once you have a few recipes that you like, it is easy to whip up a batch to keep in your refrigerator for the week.

Recently, I was at a salad bar and they had a raspberry vinaigrette dressing which was very fresh tasting, a bit sweet, and a bit tangy. I enjoyed it and decided I needed to make some at home to enjoy more often.

Raspberry Vinaigrette

Ingredients:

1/2 cup fresh or frozen raspberries
1 tbsp agave nectar
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tsp dijon mustard
1 tbsp nutritional yeast
1/8 cup water
1 tsp pink peppercorns (or 1/4 tsp black pepper)
salt to taste

Directions:

Put all ingredients in a blender and blend until incorporated. Enjoy on your favorite salad. This dressing can stand up to strong or bitter greens. The pink peppercorns are very nice if you have them, they have a brighter flavor than black pepper.