Baked Kofta Balls

One day last week I visited the Hare Krishna's who serve lunch on the campus where I work. I had never heard of or eaten Kofta Balls. I was assured the lunch was vegan. So, I gave the Kofta Balls a try. Man oh man have I been missing out! The following recipe is based on the Krishna version (pan fried) and a baked version I found online. I used a store bought marinara sauce but you could make your own. I am thinking my next attempt at these will be to sub out the Indian spices for more traditional Italian spices to make an Italian Meatball.  Kofta balls are traditionally served with pasta and marinara sauce. I added some garlic roasted green beans with our dinner. You have to try these! You may want to halve this recipe. This is the doubled amount that most recipes use. I wanted to use the entire head of cauliflower and cabbage.

• 4 cups cauliflower, grated
• 4 cups cabbage, grated
• 3 cups chickpea flour
• 2 teaspoons salt
• 1 teaspoon hing (asafetida)
• 2 teaspoons garam masala
• 2 teaspoons ground cumin
• 1 teaspoon coriander
• 1 teaspoon turmeric
• 1 pinch cayenne (I used 1/4 teaspoon - we love heat)
• olive oil
• 1 (25 1/2 ounce) jar pasta sauce 

 

Grate the cauliflower and cabbage. I used my food processor!! I encourage you to do the same.

Add the remaining ingredients except the olive oil to a large bowl and add the grated cauliflower and cabbage. Mix until well combined.

Let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour, this will ensure that the mixture will stick together and you can roll it into balls. 

Preheat your oven to 400'F. Coat the bottom of a 9x13 inch oven proof dish with about 2 tablespoons of olive oil so all of it is well covered. Be aware if you don't do this then these balls will stick.

Roll into 1 1/2 inch balls. Put the Kofta balls in the oiled casserole dish. Once they are all rolled up spray oil over them to coat the top and sides. Not a heavy coat just a light spray.

Bake in the oven for 20-25 minutes. They should be a nice golden color when you remove them.

 

I only cooked about 12 balls and I froze the rest. To prepare: spread 1/2 of the jar of pasta sauce in the bottom of the casserole dish. Place the Kofta balls on the sauce.

Pour the rest of the sauce on top. Let them sit for about one hour.The Kofta balls will absorb a little of the sauce, making them nice and tender.

Baked for about 30 minutes until the sauce is bubbly hot. While they are baking prepare your pasta. 

Serve with your favorite pasta (use one that will grab the sauce.)

Enjoy!

Chicken Pot Pie Soup

This was comfort food at it's finest. Last week after a few trying days at work I just wanted to come home and curl up in the chair with a bowl of comfort. I was thinking of making a pot pie but didn't have anything I wanted to use as the top crust (I never use a bottom crust) -- so I thought why not make the broth a little thinner, but not too thin and this soup was born. If you don't like mushrooms - leave them out.

• 1/4 cup flour
• 1/2 cup cold water
• 6 cups chicken broth (I used 6 cups water & 2 tablespoons no chicken-chicken broth mixed)
• 1 large celery stalk, chopped
• 1/2 medium Vidalia onion, chopped
• 4 ounces baby bella mushrooms, sliced
• fresh ground pepper
  
• pinch of thyme
• 1 1/2 cups frozen mixed vegetables (peas, carrots, green beans, corn)
• 2 potatoes, scrubbed and cubed small
• 1 package chicken style seitan, cut into bite-sized pieces
• salt, to taste

Mix the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Add the 6 cups of broth to a soup pot and bring to a boil. Add celery, onion, mushrooms, thyme, pepper and frozen vegetables and return to a boil.

Partially cover and simmer on low until vegetables are soft, about 20 minutes.  

Add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly stir in flour/water mixture, stirring well as you add.

Cook another 2-3 minutes, until soup thickens, taste and adjust salt and pepper to taste; serve. I served this with saltines since I was thinking and didn't make cornbread. duh!

Enjoy!

Quick Miso Soup

The other day I wanted to do some peanut noodles and a side of soup. The result Dan Dan Noodles with this Quick Miso -- ummmm. I enjoyed the flavors of this simple soup. I used kale so I cooked it a little longer than you would if you used spinach. Makes 2 large or 3 regular sized servings.

• 2 tablespoons Earth Balance
• 2 cloves garlic, minced
• 1 medium carrot, sliced thinly
• 2 teaspoons soy sauce
• 2 leaves kale, stem removed, sliced
• 2 tablespoons freshly grated ginger
• 1 low sodium vegetable broth cube
• 3 ounces spaghetti (or other thin) noodle, broken into 1 inch pieces
• 2 tablespoons white miso
• 1/2 teaspoon black pepper
• 3 cups water (or more depending or your taste)

In a medium saucepan melt the Earth Balance, cook carrots and garlic about one minute. Add water, soy sauce, vegetable broth cube, ginger, kale, pepper and noodles.

Simmer until noodles are done and kale is tender. Stir in miso paste and serve.

Enjoy!