Thursday, September 19, 2013
+gardein Meatballs on a Bed of Kale
Sweat sliced mushrooms in a saute pan until they turn dark and have lost some of their water. Add olive oil, chopped garlic, about a clove, diced tomatoes and cook until the tomatoes are soft. I had grape tomatoes growing in the yard, so I halved those and tossed them in. When the juices from the veggies start to evaporate, add dry white wine. When it starts to steam, add the kale and stir until the kale gets soft, then taste and season with salt and pepper. I microwaved the meatballs in a covered dish while the kale was cooking and served them together.
You could add almonds to the kale, or use sun-dried tomatoes, add vegan parmesan, shredded cheese, tomato paste with the wine, broth or bouillon cubes, any number of herbs or spices--try something you like and see how it works.
So the meatballs: they were delicious, on the larger side, and light.. The seasoning was nice, with an Italian-American flavor profile that you would expect, hearty, but not heavy. I want to try them in albondigas soup.
On another note, I made my tofu salad last week with jalapenos, corn, carrot, green chiles, and olives with Vegenaise Chipotle Mayo.