Hi all! These recipes are inspired by the leftovers in my fridge. I love using leftovers, because it means its time to go food shopping again.
The recipe for the ‘Meatballs’ is adapted from this Italian vegan recipe, Polpette di lenticchie, from Veganblog.it. I just tweaked some of the ingredients and the method a bit, so it was more like the meatballs I use to make. I have never used potatoes in meatballs before, but it bound the ingredients really well and tasted really good fried. I was going to make a sauce, but my family really liked them the way they were.
Lentil & Potato ‘Meatballs’ (vegan, gluten free option, soy free, nut free)
400g of cooked green lentils
250g of boiled potatoes
1 carrot grated
1 red or brown onion, diced
2 garlic cloves, diced
3 tablespoons diced parsley
1/2 tablespoon sea salt
4 tablespoons corn crumbs or breadcrumbs
plain flour (use gluten free plain flour if you prefer)
grapeseed oil for frying
4. Add the onion, carrot and garlic to the mixing bowl. Add parsley, corn crumbs and stir and stir through. Add more corn crumbs is the mixture is too wet.
5. Form a small balls with the mixture and roll in flour. Repeat until mixture has been used. You should have about 40 balls.
6. Heat a pan with oil to fry. Then fry the balls for 2-3 mins or until they are golden brown on all sides.
*Makes 40 balls
Spaghetti in a Creamy White Wine Sauce with Mushrooms & Kale (vegan, gluten free option, nut free)
4-5 serves of spaghetti or other long pasta
2 tablespoons olive oil
2 garlic cloves
10 white mushrooms, thinly sliced
leaves from three large leaves of kale
1/2 cup white wine
2 teaspoons vegan butter
2 cup soy milk (more if too thick)
2 teaspoons arrowroot flour
4 tablespoon vegan parmesan (or nutritional yeast)
sea salt to taste
2. In a large pan heat olive oil, then add garlic and mushrooms, saute for 2 mins.
2. In the meantime heat vegan butter in a small pot then add soy milk and arrowroot. Cook until it has thickened, stirring constantly.
3. Place mushrooms back on the heat and add the cream sauce. Add vegan parmesan and sea salt. Add more soy milk if it is too thick. Cook until heated.
*I really recommend making some vegan parmesan, rather then using nutritional yeast. The cashews give the sauce creamy sweet taste.