a catalog of ordinary and extraordinary vegan foods
those sound yummy! i'm not a big fan of dried figs, but i *love* fresh ones. how do you make the 'meat'balls?
hi, bazu,i really enjoyed these (even though i detest ketchup) my husband described them as funky...and proceeded to eat a whole bunch. i started with a recipe from valley fig growers...here's the final recipe:2 cups tvp flakes2 teaspoons marmite dissolved in 2 cups boiling water8 oz. fresh figs, finely chopped1/3 cup finely chopped onion1 large piece of whole grain bread, crumbled2 teaspoons each minced garlic, ground coriander and ground cumin, divided1/2 teaspoon salt1 cup wheat gluten (gluten flour)1 cup ketchup1/4 cup each red wine and water1/4 teaspoon each ground cinnamon and cayenneHeat oven to 400 degrees. In large bowl combine tvp flakes and marmite broth. After about 10 minutes, and most of the liquid has been absorbed by the tvp, add figs, onion, bread crumbs, 1 teaspoon each of garlic, coriander, cumin, and salt. Mix well to blend. When mixture has slightly cooled, sprinkle gluten over the mixture and quickly stir to incorporate. Form into balls about 1 inch in diameter and place in single layer on greased baking pan. Bake for about 30 minutes, flipping balls over once (the original recipe said 10-12 minutes but that was not at all enough time for this vegan version. I kept resetting the timer for 5 minutes and lost track of time :) Just bake until they are browned and fairly firm to the touch)Meanwhile, in large saucepan, combine ketchup, remaining 1 teaspoon each of garlic, coriander, and cumin; add wine, water, cinnamon, and cayenne. Cook over low heat until heated through, about 4-5 minutes. Place finished meatballs in a large serving bowl and pour sauce over them, stirring gently to coat. Makes about 3 1/2 dozen.
That is a really unique recipe. I'm going to try to make it quickly, before fresh figs are gone from the markets-thanks!
Islandgirlshell, I just wanted to tell you that I made these meatballs with a few modifications, and I *loved* them! Your recipe and technique is definitely a keeper, so thank you! You can see a photo on my blog.
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