The theme was INSANITY, the movie was Karen Lam’s fabulous film “Stained”. The Swedish Nutballs were the big hit of the evening, and not at all difficult to make!
Did you know rosemary is a superfood? It has been shown to prevent cancer and memory loss!
6 cups cooked spiral noodles (3 cups before cooking)
1/2 cup green onion, minced
1 cup of sweet yellow, orange, or red pepper, chopped
2 T. Olive oil
2 T. Chopped rosemary (fresh) or 1 t. dried
Boil water in a large pot. Drop in noodles when water boils, cook until al dente, then remove from heat and strain. Mix noodles together with all other ingredients in a large bowl, toss well, add more salt if needed.
SWEDISH NUTBALLS – Vegan Swedish meatballs with walnuts in an almond milk gravy
1 tube of vegan sausage, I use Gimme Lean Sausage Style
4 cups reconstituted “beef flavor” TVP (about 3 cups before reconstituting)
1 cup shelled walnuts
1 medium sized onion, minced fine (I chop it and put it in the food processor) then pre-fried in 1 T. oil or vegan butter like Earth Balance
1/4 cup flaxseed meal
3-5 cups of panko or bread crumbs
1 heaping teaspoon of sugar or 2. t. maple syrup
1/2 t. cinnamon
1/2 t. allspice
1 squirt Sriacha (optional)
Salt and pepper to taste
Small pan with shallow layer of olive oil for frying
Directions for the nutballs:
Soak the TVP in enough water to cover for about an hour. TVP will absorb all the water and expand. Pre-fry the minced onion and toss in the walnuts during the last minute over medium heat until onions are transparent and walnuts are fragrant. Scoop onion mixture directly into the food processor along with reconstituted TVP and blend until the mixture is thick and sticky-smooth. Using a rubber spatula, spoon TVP/onion/walnut mixture into a large bowl with the sausage flavor Gimme Lean or other veggie sausage mix. Mix in panko, flaxseed meal, sugar, spices, and Sriacha if using. Mixture should be very sticky. Roll into small balls and fry in the shallow layer of oil at medium heat until the nutballs develop a crunchy outside.
ALMOND MILK GRAVY
1 vegan boullion cube
2 cup water
2 t. cornstarch mixed with 1/4 cup water
1/2 cup almond or other non-dairy milk
1 T. soy sauce
Cook the broth cube in 2 cups of water in a pan until it melts. Stir in the cornstarch water in the broth until mixture thickens. Lastly, add the almond milk and soy sauce if it’s not salty enough.
CHOCOLATE PUDDING MELTDOWN CAKE – An adapted recipe from Jeanne Lemlin’s book Vegetarian Pleasures, decadent molten vegan brownie cake that forms its own layer of pudding at the bottom of the cake
1 1/4 cups flour
1 3/4 cups brown sugar – divided
1/2 cup cocoa – divided
2 t. baking powder
1/4 teaspoon salt
2/3 cup nondairy milk
2 T. melted vegan butter, I used Earth Balance
1/2 t. vanilla extract
2 cups hot water
Directions: Preheat oven to 350 degrees. Mix together flour, 3/4 cup ONLY of the sugar, 1/4 cup (half) of the cocoa, baking powder, and salt. Add nondairy milk, vanilla, and melted butter and mix until just blended, do not overmix. Spoon into 8×8 pan, spreading evenly.
Combine the reserved 1 cup of brown sugar with cocoa, blending well. Sprinkle over the brownie dough.
Now the weird part: Heat the water to near boiling and gently pour it over your dough & brown sugar cocoa. I know this seems wrong, but DO NOT MIX, carefully place the pan in the oven. Bake at 350 for 35 minutes. The brownies will look like a dark brown lava landscape. Once the brownies cool, you can spoon the pudding sauce on the top. We had it with vegan vanilla ice cream.