| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains |
Vegetarian |
Entrees, Usenet |
3 |
Dozen |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 4 |
|
Garlic cloves, crushed |
| 1 |
lg |
Onion, finely chopped |
| 1 |
lg |
Carrot, grated |
| 1 |
|
Green pepper, finely chopped |
| 1 1/2 |
ts |
Dried basil |
| 1 |
ts |
Ground fennel |
| 3/4 |
ts |
Oregano, dried |
| 2 |
lg |
Eggs |
| 1 |
c |
Bread crumbs |
| 3/4 |
c |
Walnuts, very finely chopped |
| 1/4 |
c |
Parsley, fresh |
| 2 |
tb |
Dijon mustard |
| 1 1/2 |
tb |
Sesame oil |
| 1 |
tb |
Tamari soy sauce |
| 3 |
|
Tofu cakes, firm |
|
|
Black pepper |
INSTRUCTIONS
Preheat oven to 350 degrees F. Saute the garlic, onion, carrot, pepper,
basil, fennel and oregano in the oil for 10 minutes or until tender.
In a large bowl, beat the eggs, then add all other ingredients except the
tofu. Mash the tofu and add it to the other ingredients. Mix well. Form
the mixture into 1 1/2-inch balls. Spread on a greased baking sheet. Bake
for 20-30 minutes at 350 degrees F. or until golden brown.
NOTES:
* Vegetable and tofu "meatballs" -- This recipe comes from the New Recipes
from Moosewood Restaurant cookbook. They said that these vegetarian balls
are "one of our most popular standard lunch items". I was skeptical, so I
gave it a try and indeed, they are quite tasty.
: Difficulty: easy.
: Time: 30 minutes preparation, 30 minutes baking.
: Nicholas Horton
: Reed College, Portland, Oregon, USA
: tektronix!reed!horton
: Copyright (C) 1986 USENET Community Trust
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