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Spinach Ricotta Balls
Have ready:
1 (10oz) pkg frozen chopped spinach
2/3 cup soy parmesan
1 lb firm regular tofu drained and well washed
3/4 cup vegan mayonnaise
1/2 cup yellow corn meal
1/3 cup unbleached all purpose flour
2 tsp garlic granules
1 tsp onion granules
1/2 tsp salt
1/4 tsp ground dill seed or caraway seed
lots of freshly ground black pepper
Method
Cook the spinach according to the package directions. Place in a wire mesh strainer to drain. Press
firmly to express all the liquid and set aside.
Preheat oven to 350F
To make a ricotta mixture, place all ingredients except the soy parmesan and spinach into a bowl and
mix thoroughly to a thick paste. Add the cooked spinach and soy parmesan and mix well until evenly
distributed. The mixture will be stiff. Form into balls using 2 level tbsp of the mixture for each and place
on an oiled or non-stick baking sheet. Bake for 30-40 minutes until firm and lightly browned.
Serve on spaghetti or alone with tomato sauce or make messy ‘meatball’ sandwiches with large buns
and pasta sauce.
Stuffed Shells
Have ready:
16 jumbo pasta stuffing shells cooked al dente and drained well
6 cups of your favourite tomato based pasta sauce
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