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Posts Tagged ‘vegetarian’

  1. Eggplant Parmesan Balls

    September 29, 2011 by siera104

    I love these eggplant Parmesan balls. I adapted the recipe from Rachel Ray’s Eggplant Parm Bites. I make a larger batch to freeze for later and bake them to cut on the greasiness. I like to eat them as a snack with some marinara sauce, or as a meal with pasta.

    Eggplant Parm Balls

    Crispy Eggplant Parmesan Balls

    Ingredients:

    • 3 medium eggplants
    • 5 to 6 tablespoons EVOO – Extra Virgin Olive Oil
    • 1 medium onion
    • 4 cloves garlic, finely chopped or grated
    • 2+ cups Italian breadcrumbs, divided
    • 1 cup grated Parmigiano-Reggiano, divided (sometimes I feel cheesy and have Romano and or Asiago on hand and use a blend of all of them)
    • 4 eggs, divided
    • 1 tablespoon of dried Thyme
    • 1 tablespoon of dried basil
    • Zest of 1 lemon
    • Salt and pepper
    • about 36 mini mozzarella balls
    • 1 cup flour
    • 1/4 cup chopped flat-leaf parsley

    Directions:

    Preheat oven to 400ºF.

    Wash and cut eggplant lengthwise. Brush olive oil on the exposed inside. Bake flesh side down for 30-40 minutes until tender.

    Baked Eggplant

    Baked Eggplants

    While eggplants are cooling, chop garlic then onion in your food processor, or by hand. Then put them in a mixing bowl.

    Chopping onions and garlic.

    Now the eggplants should be a bit cooler to handle, using a spoon scoop the flesh out of the eggplants and into the food processor.

    Scooping Eggplant Flesh

    Blend eggplant in food processor, then transfer to a large mixing bowl.

    Mixing Bowl

    Stir ingredients together (but not all of the cheese and breadcrumbs, saving them for later)

    In the mixing bowl, add a cup of breadcrumbs, 1/2 cup grated cheese, 1 egg, 1 tablespoon of thyme, 1 tablespoon of basil, the zest of 1 lemon, salt, and pepper. Mix well.

    Eggplant mixture

    If the mixture seems to wet to handle, after the breadcrumbs get a chance to soak, add some more breadcrumbs. Then put the mixture in the fridge for a few minutes while you set up your rolling station.

    ball rolling station

    Ball handling station

    Get 3 bowls out and the prepare the cookie sheet you will be baking with. I highly recommend Silpats. In the first bowl, is for the flour. The second bowl is for your remaining eggs, beat them thoroughly. The final bowl is for your remaining breadcrumbs, parsley and cheese. Now is the time to get your mini mozerlla balls out of the liquid too. Now is a good time to turn your oven back on, to 350ºF.

    Making the balls

    Forming the balls

    Get the mixture out of the fridge, and begin forming balls. I like using a large cookie scoop for constancy, but it is not necessary. When you are forming balls, poke a small hole in the center, and place a tiny mozzarella ball inside, see below.

    Tasty surprise inside all of the balls

    Now for the assemebly line. Drop ball into the flour:

    Flour

    Roll the ball in the egg. (This does not not have to be really covered, but if you are frying the balls, then you want to get a good egg coat, otherwise they will fall apart)

    Egg coat

    Finally roll the ball into the breadcrumb mixture. Helpful note: this is a pretty messy job but a set of tongs helps your hands from getting too sticky,

    Roll in breadcrumb mixture

    Place assembled balls on the prepared cookie sheet and bake for 10 minutes, then flip the balls over and bake for another 10 minutes. They should have a golden color and smell really good.

    I like to let the balls cool and place them in a freezer bag to save for later. When I reheat them I bake them for 12-15 minutes at 350 ºF.

    Prepped for the freezer


  2. Walnut Burgers

    September 22, 2011 by siera104

    I adapted this recipe for making veggie burgers from walnuts from a recipe online a few years ago. Here’s a link to the original recipe .The recipe is much easier if you have a food processor, but you can chop the veggies by hand too. The original recipe calls for frying the burgers in a pan, my patties often fell apart when I tried this, but I’ve had much more success when I’ve baked them.

    Walnut Burger

    Nutburger, with sprouts

    Ingredients

    • 1 cup Walnuts, ground
    • 3 stalks Celery
    • 1 medium Onion
    • 1 cup Parsley (fresh or dried)
    • 1 cup Wheat Germ (or cooked rice)
    • 1/2 cup Cheddar Cheese , shredded
    • 2 Eggs
    • 1 small Green or Red Bell Pepper
    • 1 teaspoon Salt
    • 1 tablespoon Basil
    • 1 teaspoon Cumin
    Directions
    1. Preheat oven to 350 F.
    2. Grind walnuts or buy pre-ground walnuts. If you don’t have any way to grind the walnuts, put them in a large plastic bag and use a rolling pin to crush them.
    3. Finely chop celery and onion, or pulse in food process until peices are small.
    4. Finely chop bell pepper.
    5. Combine all the ingredients in a large mixing bowl. If mixture is too wet add more wheat germ.
    6. Line a cookie sheet with parchment paper, this makes it much easier to flip and remove the patties.
    7. Press into patties, recipe makes about 6, and place them on the cookie sheet.
    8. Bake for 10-15 minutes, flip burgers, and bake for an additional 5-10 minutes.
    9. Serve warm like a burger, with condiments and toppings.

    The leftovers keep well for a few days, and the burgers freeze nicely too. When I re-heat the patties some time I put them on the George Foreman Grill.

    Mixing the ingredients