New to the community!
Hey everyone, I'm new to this community!
I want to share my current favourite recipe with everyone. It is Vegan (no, not the V word!) but it's REALLY tasty. And I'm saying that as a meat eater.
This comes from my vegan cookbook 'La Dolce Vegan' It's pretty amazing.
Not suitable for people with nut allergies
Ingredients-tofu balls
1/2 cup firm tofu mashed or crumbled Tofu tip-most tofu is stored in water. An hour or so before using tofu, it's a good idea to wrap it in kitchen towel and press it under a heavy weight, to get rid of any excess water.
1/2 cup flour
1/2 tbsp peanut butter
1 tbsp soy sauce
1/8 cup parsley
1 very small onion minced
1/4 tsp dry mustard
1/8 tsp black pepper
2 tbsp olive oil
Ingredients-Pasta sauce
1 tbsp olive oil
1 small onion chopped
1 small carrot chopped
1 celery stalk chopped
1/2 large corgette/zuchinni chopped
1 large bell pepper chopped
2 garlic cloves chopped
1 can (400g) chopped tomatoes
1/2 tbsp basil
1/2 tsp salt
1 tsp sugar
1/4 cup fresh parsely, minced
1 tbsp red wine/balsamic vingear
Method
-Mash together the tofu, 1/4 cup of flour, peanut butter, soy sauce, parsely, onions, mustard and pepper.
-Place other 1/4 cup flour onto a plate. Scoop up 1/2 tbsp of tofu mix at a time, roll into balls and coat in flour.
-Heat olive oil on medium heat. Fry all tofu balls till browned. Set aside.
-Put enough dry pasta on to cook for two people.
-Meanwhile, in medium saucepan over medium heat, saute onions for 5-10 mins til browned.
-Add carrots, celery, zucchini, pepper and garlic and cook for about another 5 mins.
-Add the chopped tomatoes, basil, salt and sweetener and let simmer for 15-20 mins,
-Turn off heat and add parsley, vingear and tofu balls.
-Serve over pasta.
I want to share my current favourite recipe with everyone. It is Vegan (no, not the V word!) but it's REALLY tasty. And I'm saying that as a meat eater.
This comes from my vegan cookbook 'La Dolce Vegan' It's pretty amazing.
Not suitable for people with nut allergies
Ingredients-tofu balls
1/2 cup firm tofu mashed or crumbled Tofu tip-most tofu is stored in water. An hour or so before using tofu, it's a good idea to wrap it in kitchen towel and press it under a heavy weight, to get rid of any excess water.
1/2 cup flour
1/2 tbsp peanut butter
1 tbsp soy sauce
1/8 cup parsley
1 very small onion minced
1/4 tsp dry mustard
1/8 tsp black pepper
2 tbsp olive oil
Ingredients-Pasta sauce
1 tbsp olive oil
1 small onion chopped
1 small carrot chopped
1 celery stalk chopped
1/2 large corgette/zuchinni chopped
1 large bell pepper chopped
2 garlic cloves chopped
1 can (400g) chopped tomatoes
1/2 tbsp basil
1/2 tsp salt
1 tsp sugar
1/4 cup fresh parsely, minced
1 tbsp red wine/balsamic vingear
Method
-Mash together the tofu, 1/4 cup of flour, peanut butter, soy sauce, parsely, onions, mustard and pepper.
-Place other 1/4 cup flour onto a plate. Scoop up 1/2 tbsp of tofu mix at a time, roll into balls and coat in flour.
-Heat olive oil on medium heat. Fry all tofu balls till browned. Set aside.
-Put enough dry pasta on to cook for two people.
-Meanwhile, in medium saucepan over medium heat, saute onions for 5-10 mins til browned.
-Add carrots, celery, zucchini, pepper and garlic and cook for about another 5 mins.
-Add the chopped tomatoes, basil, salt and sweetener and let simmer for 15-20 mins,
-Turn off heat and add parsley, vingear and tofu balls.
-Serve over pasta.