Sunday, November 15, 2015

Vegan Spinach Balls with a Walnut and Basil Pesto

I have adapted this from:

for the spinach balls:
  • 2 cups of panko bread crumbs
  • 1 packet of frozen spinach, cooked
  • 1 tablespoon oil
  • 1 medium onions,diced
  • 2-3 tsp crushed garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 2 egg replacement equivalents
  • pinch nutmeg
for the vegan basil walnut pesto:
  • 2 cups tightly packed basil
  • 1/2 cup walnuts, chopped
  • 2 – 3 cloves garlic, chopped
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • splash Tabasco 

to make the spinach balls:

Combine and mix ingredients in a large bowl
Shape into small balls and place on a baking tray
Cool in fridge for 30 minutes
Bake at 180c for 40 mins

to make the pesto:
  1. Place the basil, garlic, lemon juice and oil in a blender and plus to a smooth consistency.
  2. Add the walnut pieces and pulse again until it is smooth.
  3. Add the nutritional yeast and pulse.
  4. Add the salt and pepper and Tabasco, pulse again to mix.

Serve on pasta with vegan cheese

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