CAULIFLOWER QUINOA MEATLESS MEATBALLS IN COCONUT TURMERIC SAUCE

CAULIFLOWER QUINOA MEATLESS MEATBALLS IN COCONUT TURMERIC SAUCE

We love to cook with spices. If you tried some of our recipes, you know, this is not a secret. But if someone asked us to name those whom we “identify” with the majority, we would no doubt choose cinnamon, all the spices and turmeric. These are three spices that we love very much and which bring us our favorite childhood memories.

We often write about things that inspired us both our mother and grandmother, especially in the kitchen. We would not have the love of cooking and sharing the food we have if not for them. This is how they showed their love, and how they cared for us. And we learned to do the same.

Most of the food we grew had a strong influence in the Middle East. What is expressed in bold, persistent tastes and (many) spices.

Our mother uses cinnamon and allspice in many of the delicious dishes she cooks, especially on more festive occasions. And although most of these meat-based dishes, we have learned to incorporate these spices into our vegan and vegetarian recipes.

Our grandmother, a fabulous baker, is preparing the most incredible turmeric cake you have ever tried. You might think this is a little unusual, but absolutely delicious. So for us, when we think about this golden spice, we think about comfort food.

INGREDIENTS

For meatless meatballs

8 oz cauliflower rice (approximately 2 cups, see note)

1 cup cold quinoa cooked

1 cup fresh chopped cilantro or parsley

1/2 cup flour (you can use any kind here)

2 eggs whipped (see note below for vegan option)

2 teaspoons olive oil

1/2 teaspoon of salt

3/4 teaspoon allspice gradient powder

1/2 tsp Frontier Organic Ground Vietnamese Cinnamon

3 tablespoons of vegetable oil (to fry meatballs)

For coconut sauce with turmeric

2 tablespoons of olive oil

1 medium onion, sliced ​​into thin slices (about 2 cups)

4 cloves of garlic, chopped

1 ”fresh ginger root, grated (about 2 tablespoons)

1/2 TSP Frontier Organic Fair Trade Certified Terrestrial Turmeric Root

1/4 tsp salt

1/8 teaspoon cracked black pepper

1/8 tsp Aleppo pepper or red pepper (optional)

1 cup canned coconut milk fat

1 cup vegetable stock or water

2 tablespoons lime or lemon juice

1/2 cup chopped cilantro

INSTRUCTIONS

1. Combine all the meatball ingredients (except vegetable oil for frying in a pan) in a large bowl and refrigerate for 20-30 minutes.
2. In the meantime, prepare the sauce. Heat olive oil in a large skillet. Add the onion and cook over medium heat for 7-8 minutes or until transparent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black pepper and Aleppo pepper and cook for 2-3 minutes.
3. Add coconut milk, lime juice and vegetable broth and cook for 5-7 minutes.
4. Add chopped cilantro, remove from heat and set aside
5. To cook the meatballs, heat the vegetable oil in a separate pan. When working with 1 tablespoon of the mixture at a time, form about 22 meatballs. Put them in a pan and cook over medium heat, 2-3 minutes on each side. Set aside
6. Before serving, put the meatballs in the sauce and cook for 10 minutes (if the sauce is too thick, you can add a little water to get the desired consistency).
7. Serve warm over rice or quinoa.

NOTES

1. You can buy cauliflower rice at most grocery stores. You can also make your own by slicing cauliflower into a food processor.
2. Make sure the quinoa has cooled before making cauliflower meatballs without meat.
3. To make these lean meatballs vegan, substitute 1 tablespoon of ground flax + 3 tablespoons of water for each egg. Mix well ground flax and water and leave for 5 minutes before adding to lean flesh

This article is adapted from this site.