Recipe from feasting at home via Food52
Husband-Tested in Alice’s Kitchen
Serves 4
Hearty vegan and
gluten-free “meatballs” doused in a creamy turmeric-based sauce made of coconut
milk. Form the “meatballs” from lentils,
quinoa and tofu while you simmer together a cozy sauce of coconut milk and
spices. Bake the “meatballs” and then nestle them in the same pan as the sauce.
The “meatballs” and the sauce can be prepared in advance. Serve over brown rice, zucchini noodles or
couscous to soak up the yummy sauce.
Lentil Meatballs
Water
1 cup small lentils (French or caviar)
1 teaspoon fennel seeds
½ cup quinoa (Rinse the quinoa really, really well.)
1 teaspoon salt
1 clove garlic, minced
1/3 cup chopped fresh cilantro
6 ounces firm tofu
1 to 2 Tablespoons olive oil
Indian Sauce
6 cloves garlic, minced
1 Tablespoon ginger, minced
½ teaspoon ground turmeric
1 ½ tablespoons olive oil
1 large tomato, diced (When fresh tomatoes are not
available, substitute half of a 14.5 oz. can.)
1 Tablespoon dried fenugreek leaves OR 1 bay leaf
1 (13.5-ounce) can coconut milk (not light)
1 Tablespoon lime juice
1 teaspoon brown sugar
½ teaspoon salt, plus more to taste
¼ teaspoon cayenne
¼ teaspoon cracked pepper
Bring lentils, fennel seeds, and 3 cups of water to a boil
over high heat in a small pot. Cover, and turn heat to low, and simmer 25
minutes. Drain well. Set aside.
Over high heat, bring quinoa and 1 cup of water to boil in a
small pot. Cover, turn heat to low, simmer 15 minutes, turn heat off, and leave
covered.
Make the sauce: In a skillet, sauté the garlic and ginger in olive oil over
medium heat until just golden, stirring often to prevent burning. Add turmeric
and sauté 1 more minute. Add the diced tomato and sauté until most of the
juices evaporate. Stir in coconut milk, fenugreek or bay leaf, lime juice,
brown sugar, salt, cayenne, and pepper. Taste and adjust seasoning. Bring to a
simmer, and then turn off the heat until ready to serve.
Make the meatballs: Preheat oven to 400° F. In a food processor, pulse the
quinoa and half the lentils. Place in a large bowl and add the remaining
lentils, chopped cilantro, salt, and granulated garlic to the bowl and mix
well. In the same food processor, combine tofu and 1 to 2 tablespoons of oil. (The
tofu will bind the mixture and the oil will keep it from drying out.) Pulse
the tofu and oil until smooth, scraping down the sides as necessary. Scoop it
into the lentil mixture and combine well. Prepare a parchment-lined baking
sheet. With your hands, knead the lentil mixture briefly until it’s thoroughly
mixed and the salt and spices are evenly distributed. Form small
Ping-Pong-sized balls. (I used a small ice cream scoop.) Place
on baking sheet and place in the oven for 20 to 25 minutes. (I filled
the cookie sheet with meatballs and still had quite a bit of mixture left, so I
set the extra mixture in the fridge. The next day, I formed more
meatballs with the extra mixture and baked them. Then I used those
with a pasta sauce over whole-wheat pasta for a nice dinner.)
Warm the sauce and arrange the warm lentil meatballs in it.
Sprinkle with cilantro and serve immediately.
If you have extra meatballs, like I did, go ahead and bake them and then add them to your favorite pasta sauce. |
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