This will be my last Main Course recipe for Vegan MoFo this year. And I've been saving my best recipe for last. :)
I'm so happy to have touched nineteen posts so far. I haven't decided what I'll do for my twentieth and final day. It might be a round up/flash back type post like I did for day #10. Or perhaps just some yummilicious vegan food piccies, without recipes, since I have no intention of stepping into my kitchen over the next few days! Methinks, I've earned some well-deserved eating out and self pampering. :D
One more thing, I am staying well away from the internet this weekend! We all need a nice break away from blogging and facebooking once in a while and what's a better time than right after all the Vegan MoFo madness? So I shall resurface with my next post on Monday or Tuesday.
On Thursday next week, my blog will be a part of the super innovative, one-day blogging event, Virtual Vegan Potluck! :) This is an idea conceived by my friend Ann of An Unrefined Vegan. They had the first VVP earlier this year, which was when I discovered Ann's blog (among many other awesome ones) and I just knew that when the next VVP happened, I would definitely want to be a part of it. That's why, even though it's right after Vegan MoFo, I singed up for it. Since I've made desserts, salads, soups, starters/snacks and main courses all this month, I decided that I'll be bringing a beverage to the potluck. You can see what it is when you come back here on November 1st. :)
Now on to today's recipe Spaghetti and Neat Balls. I first ate balls made of tofu at my friend Karol's house, way back in 2009. She had put crumbled tofu, almonds and spinach together with some spices to make these yummy balls. I based the basic idea for my Neat Balls from the ones Karol fed us. :)
This is one of the most scrumptious main courses I've made in all my vegan life. It turned out sooo sooo soooo good!! I'm not going to spend time describing it further. It's really very simple to make. So you can try it out for yourself and experience the deep satisfaction. :)
For the Neat Balls:
1 block tofu (I like the Ka Kim's brand in Bangalore or the one from Towness) - drained, patted dry and crumbled
2 carrots - grated
1 very small turnip - peeled and grated
2 tsp sesame seeds
1 T flax seed powder
2 T corn starch
2 tsp garlic powder
1 tsp coriander powder
1/4 tsp black pepper powder
1/8 tsp turmeric powder
1/8 tsp asafoetida powder
1/8 tsp red chilly powder
1/4 tsp liquid jaggery (or any other liquid sweetener)
1 tsp white wine vinegar
1/2 T extra virgin olive oil
1/2 tsp Salt
2 T nutritional yeast (optional)
For the Tomato Sauce:
5 medium ripe, juicy tomatoes
1 T garlic powder
2 spicy green chillies
1/4 tsp jaggery or liquid jaggery (or any other sweetener)
1/2 tsp Salt
250 gms spaghetti - cooked in lightly salted water, drained and rinsed
1/2 C Italian basil - chopped fine
1 large green bell pepper/capsicum - sliced and nuked
1 T Daiya pepperjack cheeze (optional)
Preheat oven to 200C/400F.
Knead together all the ingredients for the balls and shape them into... well, balls! haha
Blend the tomato sauce ingredients into a smooth paste, using a few splashes of water if required.
Toss the spaghetti, basil, capsicum and Daiya (if using) together.
Pour the tomato sauce over them, mix and place in a baking dish.
Place the balls over the spaghetti.
Bake for around 30 minutes.
Mix lightly with a fork to coat the balls with the sauce.
Serve hot with crushed pepper and drizzled with Tabasco Chipotle or other hot sauce.
Note: This dish tastes best when baked, but in case you don't have an oven, then you could try frying the balls. I wouldn't recommend boiling or steaming though. Also, if you're not baking, then simmer the tomato sauce for a few minutes before tossing everything in it.