Probably not the kind of balls that Tramp would roll over with his nose to Lady…
By now it should be perfectly clear that I am a huge foodie. I like to think about food, prepare tasty meals and of course, eat 🙂 Sometimes I get ideas for some dishes in the strangest place/time.
So, last week, when we were going to sleep and said our good-nights, it came to me: spaghetti with tomato sauce and vegan balls. I almost woke up my husband, because I was afraid I would forget it by the morning unless I share my brilliance.
When I told him about my idea, he was amazed. Still not sure why, though. Was it because my recipe sounded so great or because he thought me nuts to think about food preparation in 1 A.M? Some things we’ll never know.
Now, let’s get started. Firstly, I cooked rice and corn spaghetti and set them aside. Our „meatballs” weren’t really balls per say. More like falafels fried in olive oil once again, only smaller in diameter. So, ingredients were as follows: chickpea flour, grounded flax-seed, garlic powder, curry, onions, salt and filtered water.
Tomato sauce was easy enough: sautéed onions and garlic, then I added tomato juice and let it cook until it started to boil. Then I lowered the temperature, added a lot of black pepper and some Italian spice mix: rosemary, oregano, basil, parsley, mint and marjoram. Something was still missing… I had to add some pepper-eggplant chutney (ajvar), to give my sauce some extra body.
To top it all off, I grounded some cashew nuts, serving as Parmesan cheese. I’m not going to lie, it consumed a good portion of my time to prepare all this, and by the time I was finished, I could barely stand, especially after the whole work week and a gym session. But it was completely worth it to see my idea come to life… and in our tummies 🙂