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Sunday 22 July 2012
WW Tofu nut balls and princesses
nut roasts. However, I still find them easy and delicious. They are equally good as nibbles at a party or vegetarian meatballs with pasta.
pumpkin sauce or a pesto sauce would be great too.)
Wellness Weekends and I have no doubt that visiting the Wellness Weekends page will lead to many interesting and delicious blog entries. I am also sending the monsters and princesses to Red Ted's Art Blog, a recently discovered source of inspiration for craft.
Lastly, my concern about Shabby Blogs has lead me to take them off my blog design and replace the wallpaper with a new one - check out this post to see the progression of designs on my blog.
Previously on Green Gourmet Giraffe:
One year ago: MLLA Chickpea, potato and tomato stew
Two years ago: Syrup cake, shoes and chooks
Three years ago: SHF Apricot sponge – by any other name
Four years ago: Stouty Oatmeal Beer Bread
Five years ago: Sesame and Lemon Bread
Tofu nut balls
From The Enchanted Broccoli Forest by Mollie Katzen
serves about 4
3/4 cup cooked brown rice (or cook 1/2 cup dried brown rice)
225g firm tofu
2 tbsp tamari
1/2 cup ground almonds
1/2 cup wheatgerm
oil spray (or oil for frying)
Place 1/2 cup cooked rice and 110g of tofu with all the tamari in a food processor or blender and blend to make a smooth paste. Mash up remaining tofu in a mixing bowl. Add rice and tofu paste, almonds and wheatgerm. Stir thoroughly until you have a stiff mixture. Roll into balls the size of walnuts. Spray with oil spray and and bake on oven tray at 180 C for about 30 minutes or until golden brown (mine took longer) or shallow fry until golden brown.
On the Stereo:
Unknown Deutschland: the Krautrock Archive, vol 2: Various Artists