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Neatballs
Saute in skillet:
2 cups TVP granules
1/2 finely chopped onion
1/2 tsp chili powder
minced garlic cloves
1/2 ts. oregano
1 t. salt
1 T. tamari
When brown, add 1 3/4 cup boiling liquid (water, veggie stock,
tomato juice). Turn off heat and let stand for 10 minutes.
Add 1/2 cup flour or instant gluten flour and mix well. Shape into
1 1/2 inch balls, pressing firmly. Brown them lightly in oil in
a hot skillet, or bake them in the oven (about 350 degrees until
lightly brown). Makes about 20, and they do freeze well, if they
are properly wrapped for the freezer.
Serving options:
hot pasta and spaghetti sauce
simmer in a sweet and sour sauce and have over rice
eat as is, with toothpicks, dipping in a curry sauce
dip in cheese fondue
Curry Sauce
Heat 2 T. oil, saute 1 chopped onion. Sprinkle with 3 T. flour
and 1-2 T curry powder.
Cook a few minutes, then stir in
1 medium apple, peeled and chopped
1 cups veggie broth or half broth, half coconut milk
This sauce is better the next day, so you can refrigerate it (wth
the Neatballs) and later add hot vegetables, such as carrots,
turnips, cauliflower, potatoes, rutabagas, kohlrabi- chop these
and either steam, simmer, or microwave them until soft. Combine
with rewarmed curry sauce and neatballs.
Serve over:
rice
couscous
quinoa
barley
top with snipped green onions, chopped peanuts; sunflower seeds, coconut;
raisins, and/or chutney.
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Tvp Meatballs 02