With several twists, of course : )
I was craving marinara when I came up with this.
To the best of my recollection:
- Cook spaghetti squash at 400 for 30 minutes (or on the grill at medium heat for 25)
- Let squash cool enough to touch and cut in half.
- Scoop out seeds and peel strands apart.
- Serve with wilted spinach.
- Cook quinoa
- Saute whatever vegetables you have (I used bell pepper, squash and zucchini.)
- Mix vegetables with cooked quinoa and 1-2 flax eggs, looking for the right consistency to stick together.
- Roll into ball shapes and freeze for at least five minutes.
- I cooked the quinoa “meatballs” in the toaster over for 10 minutes at medium heat.
(I wonder if I could use this same method for making vegan hush puppies. I think hush puppies may be my absolute favorite food. I don’t think I ever even liked the seafood that much. I just wanted the hushpuppies. . . A thought. . .)
Heat the marinara.
Roast some tofu with a dash of balsamic vinegar and basil, for good measure.
This was even more satisfying as it was a second try attempt. The first effort was pathetic. The quinoa wouldn’t stick together. I had gooey fingers for about 30 minutes as I tried to make them work. They fell apart every time they were put back in the pan and I ate cantaloupe for dinner, cursing spaghetti. . .
The next morning, I woke up determined to try again. MORE FLAX EGGS.
Do not let your favorite former foods stay untested. There’s a way.
Hush puppies, be damned.