Lentil Meatballs

It’s been awhile since we had a non-dessert item on the blog.  Time to remedy that.

Much to Rabi’s chagrin, I’ve been trying to eat less (no) meat.  Therefore, the meals I prepare depend on plant proteins (I’m also trying to eat less soy).

IMGP5750I used the Lentil Meatball recipe found here, with a few modifications.  Instead of ricotta, I substituted almond yogurt, and just omitted the Parmesan.  I also didn’t use any breadcrumbs and the meatballs stuck together just fine.  The only note I’ll make is that the meatballs turned out a bit dry.  Maybe I left them in the oven a bit too long?  Or maybe they needed more yogurt.

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To make a tomato sauce, I just heated canned tomatoes with about a 1 Tbsp of sugar (to cut the acidity), salt, pepper, basil, and oregano.  You can experiment with the herbs you like the best.

IMGP5791Rabi’s note is that the meal was much improved by adding shredded daiya cheese on top of the meatballs and sauce, and I have to agree.

Enjoy!

Lentil Loaf

My friend Chris recommended this recipe from the Food Network. I used Daiya Cheese from the Missoula Food Coop in place of the cheeses in the recipe. Instead of cherry tomatoes for the sauce (which was SUPER good), I used a can of diced tomatoes. I bought some arugula in the discount bin and used this instead of the spinach, which added a bit of spice!