Friday, November 4, 2011
dried White beans, cooked in a slow-cooker on high 6-8 hours until well done
whole wheat flour
dried oregano, thyme, parsely, and garlic granules
Combine all but the flour. Puree with a blender, and add flour slowly, a couple tablespoons at a time, mix thoroughly by hand, aiming to achieve a very stiff dough. Refrigerating the dough for at least an hour before cooking helps it to stay together.
You can bake the little veggie balls on an oiled cookie sheet, or I chose to sautee in a little less then 1/4 inch of high heat oil, like safflower. Keep moving them as they become golden/medium brown. Serve with tomato sauce.
For a gluten-free version, perhaps sticky white or brown rice would work, possibly adding GF cracker crumbs as well.
Enjoy in good health and clear conscience! Namaste!