meatless balls Sunday (and aromatic jasmine rice)

Today is Sean’s birthday! We hadn’t planned anything but it was a very nice day. I made a coconut dark dark chocolate birthday cake and aromatic jasmine rice with meatless balls. Sean was a little bit sad because his coach didn’t start him from the beginning at his baseball game today, so I tried to make up for this. We got to spend some time together (more than the usual as we both work almost 24×7), we had dinner, watched a movie – killers– which was fun to watch,  ate cake, watched criminal minds, ate potato chips, watched big brother live, ate ice cream and finally decided to go to sleep.

Anyway, the meatless balls were delicious and the rice even more. I sauted 1 and 1/2 cups of jamsine rice in 1 TS of vegan butter, then quenched with  1/3 cup of wine and let it cooked in 3 cups of water over medium heat.You should definitely try to cook your rice this way! I absolutely love it! The wine gives this already aromatic rice and even better aroma and flavor. Now into my meatless balls recipe.

meatless balls before diving into the sauce


1 package firm silken tofu (light if available)
1 TS light peanut butter
1 medium onion chopped
1 TS soy sauce
1 cup quick cooking oats
1/2 ts ground cumin
salt and pepper to taste
1 cup chickpeas flour (plus one more for rolling)

meatless balls into the sauce

Blend all ingredients in a food processor (except the second cup of chickpeas flour).  Spread the 1 cup chickpeas flour on a plate. Form the tofu-oats mixture into meatballs, roll them on the chickpeas flour and fry them just for 1 minute in oil over high heat (until they set and turn gold as on the top photo). Prepare the sauce of your choice and add the meatless balls. Let them cook for 15 minutes over medium-low heat and server over past or rice.

meatless balls served with aromatic jasmine rice

Happy Birthday babe!!! Love you much! xoxo!

Sean's birthday cake!
slice of fudgey birthdaycake

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