And seriously? So easy to make. And they didn't fall apart, once they were browned. They have the best flavor of any meatball I've had, ever actually. I can see why Jessy and Dan chose to eat theirs over some rice, as the flavor would really shine that way. Still, our goal was spaghetti and meatballs, so I just paired them with a plain, but tasty, sauce and some angel hair.
could not stop eating this.
We decided not to simmer the meatlessballs in the sauce for fear that they would fall apart with all that liquid, but I don't think we needed to worry, as they held up really well, even once I mixed all that spaghetti together. Oh, yes, and that is garlic bread you spy perched atop my plate. Michael made the most crazydelicious garlic bread on the planet. It's rosemary ciabatta bread that he spread with melted butter (vegan of course), loads of garlic powder, and parsley. Possibly other things. I wasn't in the kitchen when he made it. But hot damn, this was the best garlic bread I've had in a very, very long time. I highly reccommend that you go make some rockin' spaghetti with these amazing meatlessballs, though. You will not regret it!
Yesterday I told Michael that I would make him whatever he wanted for dinner and dessert, as he was a sweetie to me when I felt like shit on Friday (tummy bug, blegh). He opted for biscuits and gravy, with toaster hash browns and greens.
nothin' like some soysage gravy, now is there?
First off, I used my mom's whole wheat biscuit recipe (scroll down for the recipe). Then I crumbled up some GimmeLean sausage in the cast iron skillet to brown. Then in went some flour and butter. Then soymilk, and seasonings. The only problem with making gravy from storebought soymilk is all the freaking sugar they put in that stuff. I never notice it (and hence, forget) until I try to make something savory like gravy with the stuff. Still, with the help of poultry seasoning and loads of salt, we counteracted the sweet. Next time, I'll remember, and start off with veggie broth, and add soymilk at the end for a little creaminess. Anyway, it was still totally rad.
The greens are collards, which I have not had success with before last night. These turned out really great though! I sauteed some garlic and an onion, then added the chopped greens and some apple cider vinegar and let them steam, covered, for about 15 minutes. I finally learned that the longer they cook, the less bitter they are (but I feel like they lose some nutritional value when I cook them that long...oh well, I guess). Anyway, once they were nicely soft, I added a few dashes of liquid smoke, some more vinegar, salt, and a pinch or two of cayenne. They were so yummy! I'm not scared of collard greens anymore. Now I just have to master turnip and mustard greens. Le sigh.
Michael opted for toaster hash browns from our friendly neighborhood freezer section, as they're his favorite anyway, and I'm not really to be trusted when it comes to making something like that from scratch. All in all, it was a hit!
As for his cookies, Michael asked for "chocolate macadamia cashew cookies" to which I added white chocolate chips. Voila!
I adapted this recipe from Dreena Burton's Double Carob Cashew Cookies in Eat, Drink and be Vegan. I've never actually made this recipe as it's stated, as I have no need for carob anything when I can have chocolate, plus they call for spelt flour, which I've never seen anywhere here. Still, the recipe lends very well to adaptation, which just goes to show you what a genius she is. Here's my version of her cookies.
Chocolate Macadamia Cashew Cookies with White Chocolate Chips
1 cup AP flour (or whole wheat pastry flour)
1/4 cup cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 cup unrefined sugar (I used sucanat)
1/4 tsp sea salt
1/4 cup white chocolate chips (or regular would be good too, if you don't have white)
1/8 cup chopped macadamia nuts
1/8 cup chopped cashews (both nuts should be unsalted)
6 Tbsp maple syrup
2 Tbsp almond butter
1 1/2 tsp pure vanilla extract
1/4 cup + 1 tsp canola oil
Preheat over to 350F. In a medium bowl, combine flour, baking soda and powder, and cocoa powder; mix well. Add in cinnamon, sugar, and salt; mix again, then stir in chocolate chips and nuts. In a smaller bowl, combine the maple syrup, almond butter, and vanilla and stir until well combined. Stir in the oil, then add the wet mixture to the dry mixture. Mix until just combined. If needed, add a splash of soymilk for added moisture, if it doesn't come together quickly (we had to do this). Line a cookie sheet with parchment paper, then form 12 cookies out of your dough, flattening each one (they'll be about 1.5 inches across this way). Pop in the oven for exactly 11 minutes. Take them out and leave them on the cookie sheet for about 5 minutes, then transfer to a cooling rack.
These cookies are not for the faint of heart, by the way. They are fudgey and moist and incredibly rich. The nuts add just enough crunch to mix things up a bit. However, they are ridiculously easy to make for such a dangerous cookie. From mixing to baking, they're done in about 20 minutes. Bake with care. We finished the entire dozen in about 15 minutes (with the help of a friend). By the way, omni approved. As were the collard greens. Go me.
So yeah, it's been a pretty decadent weekend so far. Hope yours has been just as lovely.