Italian Veetballs


Italian Veetballs*
1 1/2 c cooked orca beans
1/2 small onion, chopped
1/4 cup bread crumbs (or one slice of bread whirred in food processor)
1 clove garlic
2 T nutritional yeast
1 T olive oil
1 t tamari
1 t Penzey’s Mural of Flavor (or other favorite seasoning mix)
1/2 t dried italian herb mix
lil lemon zest

*adapted from Thug Kitchen Party Grub

preheat 400
put everything in a big bowl and squish it all together with clean hands until well mixed and some of the beans are broken down a bit.
spray a foil lined cookie sheet with oil
roll mixture into balls and place on sheet, spray tops with a bit more oil
cook for 25-30 mins, turning once mid-way.

meanwhile, make pesto and zucchini noodles, and begin to heat a jar of marinara for veetballs in a shallow pan.

The Besto Pesto
2 c fresh spinach
1 pkg (two bunches) fresh basil, big stems removed
2 cloves garlic
3 T toasted pine nuts or walnuts
juice of 1/2 lemon
1/2 t salt
1/4 c (approx) Olive oil

place spinach, basil, garlic, nuts, salt and lemon juice in food processor.
begin to whir, pouring in olive oil as it processes, pour small stream until pesto looks smooth and “creamy” in appearance (probably around 1/4 c).
taste and add more salt as needed.

Use Zoodler (spiralizer) to make noodles out of one or two zucchinis, depending on size.
toss zoodles in some of the pesto (may have some leftover pesto)

once veetballs come out of the oven, roll them in the pan of marinara to coat and serve alongside pesto zoodles. sprinkle everything with a bit of shakey cheeze

Banana Bread

1/4 c unsweetened non-dairy milk
1/2 t apple cider vinegar
1/2 c earth balance butter
1 c brown sugar
3 ripe bananas
1 t vanilla
2 c flour
1 t baking powder
1/2 t baking soda
1/4 t fresh ground nutmeg
1/4 t salt

Preheat 350
Grease and flour pan.
In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
In mixer, cream together vegan butter and sugar.
Add bananas, vanilla, and milk mixture and beat.
mix flour, powder, soda, nutmeg, and salt .
Add dry mixture to wet and beat just until all of the flour is moistened.
Pour into prepared pan and bake for 45 minutes, or until a toothpick comes out clean.

Party Cheeze Ball


Note: You must plan ahead several days, as this recipe takes about 3 days to make!

1 1/8 c raw cashews, soaked overnight in water
1/3 c water
1/2 t miso paste
1 T nutritional yeast
1 clove garlic
1 T lemon juice
1/2 T lemon zest
1 T fresh basil
1/2 T fresh dill
1/2 t onion powder
1/2 t salt
1/4 t ground pepper
1/3 c shelled salted pistachios, finely chopped

After soaking, drain cashews
In a food processor combine cashews, water, miso paste
Once this mixture is smooth add in the remaining ingredients (except the pistachios) and whir until smooth.
Empty the mixture into 2 large layers of cheesecloth. Tie the excess ends at the top around a wooden spoon to suspend the cheeseball in a large mixing bowl so that it doesn’t touch the bottom. Leave in fridge for 12-16 hours.
After this period, change over to fresh cheese cloth, return to fridge (dangling again) and rest for another 24 hours.

To serve, unwrap it from the cheesecloth and gently shape it into a ball using your hands. Press pistachios around it and serve immediately.

Modified from original recipe at

Crunchugooey Chocolate Chip Cookies

1 c + 2 T flour
1/2 t baking soda
1/8 t salt
1 stick earth balance butter
3/4 c sugar – half packed brown, half granulated
1 t vanilla
1 1/2 ener-g eggs (2 1/4 t powder + 3 T water)
3/4 c vegan chocolate chips
1/2 c nuts, marzipan chunks (pictured), or crushed potato chips

preheat to 375
cream butter, sugars and vanilla in mixer. add ener-g eggs.
mix dry ingredients, sift into wet ingredients, add chocolate chips and extras.

bake for 8-9 minutes, until golden around the edges. makes about 20 cookies.

Shakey Cheeze

3/4 c cashews
3 T nutritional yeast
3/4 t salt
1/4 t garlic powder

Place all in food processor. Whir.

Indian Spinach Fritters


Spinach Fritters
1 c flour or chickpea flour
1/4 cup cornstarch
1/4 teaspoon baking powder
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1/2 t coriander
1/2 t turmeric
1/2 t Tandoori seasoning or chili powder
1/2 t Garam Masala
3/4 t salt
1/2 onion, finely chopped
1 can chickpeas
1 box frozen spinach, thawed, squeezed, and thoroughly chopped
1 t minced ginger
Vegetable oil, for frying

Whisk flour, cornstarch, baking powder, spices and salt in a bowl. Add 2/3 cup water and whisk until smooth.
Mix in onion, chickpeas, spinach and ginger
Heat oil over medium heat. flick a small droplet of water into the oil, if it crackles, your oil is hot enough.
drop heaping tablespoonfuls of batter into the oil.
Fry for several minutes on each side until golden brown-ness emerges.
Drain on paper towel and sprinkle with salt.
Serve with mango chutney.


BLAT Sandwiches + Cucumber Salad

Difficulty: MEDIUM

1 pkg Fakin’ Bacon
1 large tomato
1 ripe avocado
Butter Lettuce
bread, toasted

Cucumber Salad
1 peeled cucumber, chopped or spiral sliced
1 handful fresh dill, chopped
a few pinches of onion powder
swirl of olive oil
dribble of red wine vinegar
salt to taste

Cook Bacon according to package instructions, until crispy.
Spread mayo on both pieces of toast.
Stack avocado, bacon, tomato, lettuce, then season with salt and pepper.
Zoodle (aka spiral slice) the cucumbers, and toss with other salad ingredients.

Beans + Rice


1 c brown rice
1 T olive oil
1 bay leaf
2 c water
1 t salt
2 T fresh cilantro, chopped
2 T of fresh lime juice (about 1/2 a large lime)
1 c cooked black beans

Set a medium pot over medium heat, add 1 Tablespoon oil, bay leaf and rice. Stir and saute rice for 2 minutes.
Add water and salt, Bring to a boil.
Cover pot and reduce heat to a simmer.
Simmer covered until water is absorbed and rice is fluffy.
Remove from heat, cool slightly, then add lime juice, black beans and cilantro.

Freezes and reheats well.


1 c dry chickpeas, soaked overnight
Baking soda
1 clove garlic
Juice of one lemon
1/4 t cumin
1 T za’atar
1/2 t salt
1/4 c tahini
Olive oil

Soak chickpeas overnight in water with a few shakes of baking soda added to the soaking water.
Drain and add chickpeas to pot with more water and more baking soda.
Boil for 40-60 minutes, then remove from heat and allow to cool somewhat.
Drain and remove as many skins as possible.
Place chickpeas, garlic, spices, tahini, and lemon juice to food processor.
Whir while adding olive oil until desired consistency is achieved.