yet to try
Creamy Vegan Potato Soup
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Most of the recipes I looked at used Italian Breadcrumbs. But I really feel these need fresh breadcrumbs, so I’ve included instructions for making your own. I didn’t season mine because I didn’t want them to overpower the delicate flavors of the cheeses. Fresh breadcrumbs absorb flavors and moisture more than packaged ones, so I thought it gave the whole meatball a better, lighter texture. I added a bit of garlic powder (fresh garlic did not work with this, it was overpowering and a touch bitter), basil, oregano and fennel. The fennel really took it up a notch. I think next time I might add a bit of red pepper flake.
Spinach and Ricotta Vegetarian Meatballs
1-1/2 to 2 cups fresh breadcrumbs (instructions below) 1 cup ricotta cheese 1 cup grated Parmesan, asiago, romano cheese mix 1-1/2 cups fresh spinach, chopped 1 tbsp fresh oregano or 2 tsp dried oregano, crushed 2 tsp fresh basil or 1/2 tsp dried basil, crushed 1/2 tsp garlic powder (not salt) 1/2 tsp fennel seeds Salt and pepper 4 eggs, beaten
1/4 cup fresh bread crumbs 1/4 cup grated Parmesan, asiago, romano cheese Olive oil
Breadcrumbs: this took a full 1-lb loaf of day-old Italian or French bread. I bought it from the day-old rack for cheap. I tore it into small pieces, spread out on a baking sheet and dried it in a 200 degree F oven for about 30 minutes. I didn’t want them toasted or seasoned because I thought it would overpower the delicate flavors of these meatballs. Once they were dried, I ran them through the blender. I reserved 1/4 cup for rolling the balls in before cooking.
Meatballs: Mix together ricotta, grated cheeses, spinach and spices. Add the eggs and mix well. Then add the breadcrumbs, 1/2 cup at a time. You want it to come together to form soft balls, but you don’t want it to be dry. Once you can form a soft ball with some structure, you don’t need to add more breadcrumbs.
Scoop up a heaping tablespoon (I used my cookie dough scoop) and roll the mixture into balls.
Mix together 1/4 cup breadcrumbs and 1/4 cup grated cheeses in a bowl and roll each meatball in the mixture, coating on all sides.
You can bake or pan fry these. I chose to pan fry, it used a bit of oil, but it gave them a nice flavor. Baking them would be my option if I was doubling the recipe.
To fry: heat olive oil in a skillet on medium and add the meatballs, leaving enough space between them to easily turn them. They are soft, so it’s a delicate process. The good news is, if you really want them round (instead of kind of flattened) you can reshape them after they come out of the pan. Turn them until they are golden brown on all sides.
To bake: place them on a well oiled baking sheet or use parchment paper. Brush them with a bit of oil if desired. Leave space around each one so they brown evenly and bake at 375 degrees F for 30-40 minutes until golden brown. You can turn them halfway through if desired.
Fire Roasted Tomato and Basil Sauce
28 oz fire roasted crushed tomatoes or better yet, click here to make your own. 2 tbsp tomato paste 1 tsp crushed garlic 2 to 3 tablespoons chopped fresh basil 1 tsp dried oregano (or 1 tbsp fresh chopped)
Add ingredients in saucepan, bring to a low boil, reduce to low and let simmer while prepping meatballs.
Serve sauce and meatballs over your favorite pasta.
That’s it for this week. What do you have cooking as you wrap up another weekend?
Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post
JAN 1, 2019 This feel-good comfort food is powered by plant protein, chock-full of vegetables, and it incorporates whole-grain pasta. Make a pot of it on a weekend to have at your fingertips in the refrigerator for busy weeknights.
To read the accompanying story, see: This is how to reboot your eating without resorting to a fad diet.
Make Ahead: The dish can be refrigerated for up to 4 days.
SERVINGS: Tested size: 4 servings; makes 6 cups
2 tablespoons extra-virgin olive oil 1 small onion, coarsely chopped 2 cloves garlic, minced 1 large or 2 medium zucchini (about 12 ounces total), quartered lengthwise and then cut into 1/2-inch chunks 15 ounces canned, low-sodium cannellini beans 14 1/2 ounces canned, no-salt-added diced tomatoes and their juices 3 cups low-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1/2 cup dried whole-wheat elbow macaroni or other similarly shaped pasta 1/3 cup freshly grated Parmigiano-Reggiano cheese
Heat the oil in a medium pot over medium-high heat. Once the oil shimmers, stir in the onion and cook for 2 or 3 minutes, just until softened. Add the garlic and cook for 1 minute more.
Meanwhile, coarsely chop the zucchini.
Drain and rinse the beans, then add to the pot along with the tomatoes and their juices, the broth, salt and pepper. Once the mixture begins to bubble at the edges, stir in the zucchini and pasta. Once the mixture begins to boil, reduce the heat to medium and cook for about 12 minutes, stirring occasionally, until the pasta is tender (if the pasta is thicker than elbow macaroni, it may need a few more minutes).
Serve hot, topped with the cheese.