Saturday, January 20, 2007

Spaghetti Saturday

I haven't made anything new this week, except for tonight when I decided to make the Spaghetti with Winter Tomato Sauce and 'Meatballs' recipe from January 2007's issue of Vegetarian Times. I made the VwaV seitan mid-week, then ground it up with pecans, breadcrumbs, spices, etc. I didn't use the fresh parsley and basil as the recipe specified, but the balls tasted great! I'll make the meatballs again, as I'm longing for a good meatball recipe that will hold together to pair with a chili sauce/grape jelly recipe my mom made years ago.

I'm also going to try out some of my recipes from Vice Cream, now that I have a blender that may actually pulverize the raw cashews that are called for in so many of the recipes. I'll post that pic tomorrow since I find the ice cream has to harden a little overnight in the freezer, since my pics of the soft-serve style never look appetizing.

5 comments:

Anonymous said...

Check out the "lentil-rice balls" from Vegan Lunch Box. They hold together pretty well.

springsandwells said...

Oh Great!
I'm going to try these meatballs... how fun. I usually just by the Nate's Italian Meatless Meatballs (or the Trader Joe's version), but it's extra fun to hand-make them.

Also, I've heard whispers of this meatballs and grape jelly thing... I can't wait to see what you make!

jess (of Get Sconed!) said...

ooo I wanted to try that recipe, too! Looks super good. I've never had a veggie meatball, but if it's homemade, I'm up for it.

Linda said...

yum this looks so great. i never thought to use seitan as meatballs! so classically italian. ya just need some of that every once in a while. can't wait to try it!

faye said...

I am making the meatballs today. We have had winter storms and piles of snow up here in upper michigan. I make my own seitan, it is so much better than the processed store product, and it's easy. Comfort food, spaghetti and meatballs, it's a good thing.