I had a bunch of colleagues over for dinner last night and as one of them was a vegetarian, I decided to make the whole dinner meatless. I needed a reason to make risotto (aside from PMS. Is there a better comfort food?) so I made some with some nice-looking asparagus I found at the store and some veggie stock I made earlier in the week. Anyway I needed an appetizer and I am the queen of the freezer clean out. I found some pumpkin I pureed earlier in the winter and froze, so I decided to make a riff on a version I read about in Vegetarian Times. I served it with a sriracha yogurt dipping sauce. These are perfect for a crowd.
Here is the recipe for the balls. Do you have the balls? They are amazeballs. I swear I am done this time.
Makes 36 (a serving is 3 as an appetizer)
Ingredients:
1.5 cups pureed pumpkin (canned is fine, but NOT pumpkin pie filling)
1.5 cups Whole wheat breadcrumbs (I used a combo of regular and panko-but both whole wheat and purely because that's what was in the house.
2 Large eggs, beaten
1 Large onion, diced small
4-5 cloves garlic, minced
8 sage leaves, chopped or 1.5 tsp dried
1 tbsp coconut oil
1/2 tsp ground black pepper
1 tsp Himalayan salt
preheat oven to 375
Heat coconut oil in a medium skillet. Saute onion for 8-10 minutes or until lightly brown. Add garlic and sage and saute another 1-2 minute or until fragrant.
Place into a large mixing bowl and let cool.
When the onion mixture is cool, add all the other ingredients and mix well. If it's too dry add a splash of cashew/almond/cow milk and if too wet-a little more bread crumbs.
Make into 1-1.5" balls (think golf balls) and place on baking sheets coated with non stick spray.
Bake for 12-15 minutes or until golden brown.
Each serving is 1/4 yellow, 1 tsp, 1/2 green for you 21 day fixers
xx, Randie
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