December 24, 2009

Spinach Balls

Spinach Balls 1
2 (10 ounce) packages frozen chopped spinach (thawed & drained - squeezed dry)
6 slices white bread, lightly toasted a golden brown
2 egg substitutes
1/2 cup vegan butter or margarine, melted
1/3 cup vegan Parmesan cheese
1/2 cup vegan asiago cheese OR romano OR Parmesan OR nutritional yeast
1 teaspoon dried thyme
2 cloves garlic, minced
8 shallots, minced
1/4 teaspoon salt
1/2 teaspoon fresh ground pepper

1. Place toast in a blender or food processor and blend until finely crumbed.
2. Combine all ingredients in a large bowl and chill for at least three hours or overnight.
3. Form into balls and place on a greased cookie sheet.
4. Balls can be covered and refrigerated at this point for up to twelve hours.
5. Bake at 400 degrees for 12-15 minutes, or until golden brown.

Garlicky Spinach Balls
2 cups seasoned stuffing (or stale bread cubes)
1 cup finely chopped onion
4 egg substitutes
1/2 cup vegan Parmesan cheese
1/4 cup vegan butter, melted
1/4 cup vegan broth
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
1/4 teaspoon ground black pepper
2 packages (10 ounces each) frozen chopped spinach

Preheat oven to 350 degrees. Thaw the frozen chopped spinach using a microwave as per instruction on package. Squeeze dry the chopped spinach after it cools down. In a large bowl, break up the larger pieces of crushed seasoned stuffing with a potato masher.
Add chopped onion, dried thyme, garlic, Parmesan cheese, butter and broth. Next, add egg substitutes. Finally, add the spinach and season with salt and pepper. Mix until blended. (You may want to use your hands for ease of mixing.) Roll the mixture into 1-inch balls, placing 1 1/2 inches apart on a greased baking sheet. Bake for 15 to 20 minutes, or until golden brown.

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