Friday, December 10, 2010

Tofu and sprouted mung meatballs

This week I was invited by a friend to a Hannukah party. Now this 'omnivourous' friend (physically, we're herbivores, but some people are in denial...) came to my birthday party at the glorious Buddha Burgers and relished the quishe I ordered and her veggie burger but for some reason she thought the only thing I could bring to a party was adamame. Then she said there would be a lot of non-vegan quishes and cheeses and stuff but I'll "surely find some salads to eat" (which I did, as it really was the only thing I could eat, besides bread but there's heaven in salad and bread). So I decided I'd give her a bit of a lesson in what vegans can make. And so, I made Beer Sheva cookies again and churned up a brand new recipe for meatballs. They were supposed to be fritters but I'm horrid at frying things and baking is so much better so why not?

Tofu and Sprouted Mung Meatballs

Pre-preperation: Sprout the mung beans. I did it two days in advance - one evening for soaking then the rest of the time for sprouting.

600gr regular tofu
900gr (after sprouting) mung beans
1 medium onion, finely chopped
3 medium tomatoes,finely chopped
4 teaspoons gram masala
4 teaspoons sweet paprika
4 teaspoons cumin
4 teaspoons turmeric
1 glass steamed pease
1 glass steamed dwarf carrots, chopped
1 bunch finely chopped parsley
2 teaspoons black pepper
9 crushed preserved garlic (by preserved, I ean the way I told you about in the indian eggplants recipe)
2 teaspoons table salt

Place mung beans and tofu in a bowl or blender and churn them into an even mush. Then vegetables and spicing and mix well until all the spicing and all the ingredients are evenly mixed. You need to be very thorough with this because the spices are very strong and if you bite into an unmixed lump you'll be a very sorry cooky.

After a desasterous attempt at frying them, I placed the mixture in my cupcakes pans and shoved them in the oven at 200c for about 20 minutes. Make sure not to overcook them as they might turn out a bit dry. They're spicy and yummy and very, very filling.

Not that they got too much appreciation...some party-goers even dipped them in mayo and sour cream sauce. This made me spend the rest of the evening wishing the animal product fats and cholesterole would hurry up and clog their arteries :) I've got it from my mother that if people don't do with my food what I want them to I can get very violent. The hostess, mind you, was very nice and praising and kept trying to excite everyone about the amazing wonder of actual food made with no animal ingredients (!!) bless her soul.