It’s rare that Cas has a craving for pasta. Today, I received an instant message from him asking if we could have spaghetti & “meat” balls for dinner. I was tickled, but unsure of what I was going to whip up. Trusting my tweeps, I put the call out and my friend Angie got back to me with the following fun-t0-say veggie-friendly recipe. I’ve put the challenge out to @tothewestside to make a vegan version – so stay tuned!
2 tbsp olive oil 1 tbsp marjoram
1 cup diced onion 1 tbsp salt
1 cup diced celery 1 tbsp black pepper
1 cup diced mushrooms 2 cups cooked brown rice
? cup diced parsley 12 oz soft crumbled tofu
1 tbsp dried basil 2 cups toasted finely chopped almonds
1 egg 2 cloves garlic
Pre-heat oven to 350 degrees
In a large frying pan, sauté the onion, celery, mushrooms, garlic, fresh herbs & spices in the olive oil until tender. Transfer the mixture to a large bowl and combine with cooked rice, nuts, crumbled tofu and the egg. Mix well – form into balls . Bake at 350 for 1 hour. Serve immediately.