Thursday, December 27, 2012

Vegan Swedish Meatballs

On the days like today when none of the cats attempt to sneak outdoors or beg me to let them outside and just curl up in their cat beds there is typically something outdoors that has a name on the national weather map. Like Irene or Sandy. Or Euclid. It has been snowing since before I woke up this morning and it is supposed to snow another 18h. The weather is matched by my latest movie find, the PBS Master Classic series Wallander. Not much surprise that I thought about Swedish meatballs when I thought about a warm, filling meal to get me ready  for snow shoveling.  Stay warm!



Vegan Swedish Meatballs (2 portions)

  • 1/2 TB earth balance
  • 1 TB all-purpose flour
  • 1/4 raw cashew nuts, soaked in water for 1h (no soaking works, too)
  • 1/2 cup water
  • 1 cup almond milk
  • 1 ts bouillon
  • 1 TB nutritional yeast
  • 1/4 ts allspice
  • few grates of nutmeg
  • 1/2 ts liquid smoke
  • 10 vegan meatballs (e.g. Trader Joes)
  • 4-6 medium sized red skinned potatoes, peeled

In a food processor or blender, add the cashew nuts, water, almond milk, and bouillon. Process until really smooth. Set asides.

In a large pan, heat the butter and melt. Add the flour and stir in. Toast slightly for a little bit until the butter and flour crumbles get brown. With a whisk stir in the almond mik/cashew mix, heat and whisk until it thickens. Turn down the heat, and add the nutritional yeast,  allspice, nutmeg, and liquid smoke, and mix. Add in the frozen vegan meatballs, and heat through.

Peel the potatoes, quarter them, and place them in a silicon container with a lid and about 3 TB of water and microwave on high for 5 min. Drain.

Serve meatballs with potatoes.

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