It's been a while! Not that I haven't been cooking — I have! But nothing too spectacular. Except maybe those blueberry tarts, but I'll make those again.
But for today we shall focus on one of my all-time favorite comfort foods: noodles. I adore noodles. And I often theorized that the bulgur I use to make vegan sausages for breakfast would make amazing "neatballs" or "meatlessballs". And I was right.
Sauce ingredients:
- 2 tbsp. olive oil
- 1/2 red onion, diced
- 2 large cloves garlic, crushed and minced
- 1 cup sliced mushrooms
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. ground oregano
- 1 23 oz. can organic whole tomatoes (fire roasted preferable)
Step One: Onions! In a large wok or saucepan, heat the olive oil over med-high, add the onions and saute until they start turning clear. Add garlic and mushrooms, stir it in and add the salt and pepper.
Step Two: It will blend. Blend the tomatoes in a blender or food processor until smooth. Add to the onion/mushroom mixture once the mushrooms are cooked. Add the oregano and stir it all together.
Step Three: Bubble bubble. Turn the heat to medium and cook the sauce for at least a half hour. It'll bubble plenty so stir it often and wipe up splatter right away while it's easy.
Bulgur Balls Ingredients:
- 1 cup cooked bulgur wheat
- 2 tbsp. nutritional yeast
- 2 tbsp. raw, unsalted chopped cashews
- 4 or 5 fresh basil leaves shredded and chopped
- 1 clove garlic, crushed and minced
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tbsp. vital wheat gluten
- 1 1/2 tsp. Ener-G Egg Replacer mixed with 2 tbsp. water
- Olive oil as needed
- 1/4 cup bread crumbs
Add the gluten and egg replacer mix and stir it up for a minute. If it feels too dry, add a splash of olive oil. If it seems too wet, try adding a sprinkle of bread crumbs or letting it rest for a moment. I find a change in consistency if I let this mixture rest for a couple of minutes post mixing.
Step Two: Balls. Roll up the bulgur, maybe 3 tbsp. per ball, into nice little round balls. Roll each ball lightly in olive oil and roll it in bread crumbs to coat it.
In a greased glass baking dish, arrange the balls about an inch apart.
Step Three: Baked. In a preheated 350* oven, bake the balls for 25-30 minutes or until lightly golden.
Toss your favorite pasta in the sauce (this recipe made enough sauce for left overs, which I kept in a jar in my fridge — it tastes even better the second night). Add an extra dollop of sauce on top, plop your ball on there and enjoy!
And here's my cute husband and cute puppy napping together. Awww!
