Bosnian Vegetarian Meatballs In Yogurt Sauce Food

BOSNIAN VEGETARIAN MEATBALLS IN YOGURT SAUCE

Steps:

• Saute the onions and garlic in oil until they begin to turn golden, about 6 minutes.
• Add the carrots, salt and black pepper and continue to cook for 4 minutes, stirring occasionally. Ste aside to cool.
• Mix together eggs, bread crumbs, almonds, mustard, sesame oil, and soy sauce.
• Stir in herbs and spices into bread-crumb mixture.
• Crumble the tofu into the mixture and knead it with your hands until combined.
• Drain the sauteed vegetables and stir them into the mix.
• Form about 24 balls, place them on an oiled baking sheet and bake at 350F for 30 minutes until nicely browned.
• For yogurt sauce, just mix together the ingredients.
• Heat the sauce for about 15 minutes, stirring constantly until it thickens. Be patient, and do not overheat or eggs may curdle.

MEDITERRANEAN ZUCCHINI FRITTERS WITH SENSATIONAL YOGURT SAUCE

Steps:

• For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead).
• For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for ½ an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time.
• Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened.
• Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful - the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky.
• Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture.
• Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary.
• Serve the patties with the dipping sauce and enjoy!

VEGETARIAN SWEDISH MEATBALLS

Steps:

• In a large bowl combine (I use my hands) the Vegetarian Beef Substitue, the soy sauce, olive oil, garlic, egg, crumbled bread, onion and 2-4 tbsp milk.
• When mixed it should be sticky but stay together when rolled into a ball.
• Roll into balls (1.5-2 inches in diameter).
• Heat oil for cooking in a pan, it should coat all surfaces.
• Over medium cook the meatballs until each side is browned.
• Then in a casserole dish mix 1 can of cream of mushroom soup with 1/2 can milk.
• Place meatballs on top of this mixture.
• Combine the other can of cream of mushroom soup with 1/2 can of milk and pour on top of meatballs.
• Cover and cook in a 350 degree oven for 1-1.5 hours.

THE BEST VEGETARIAN MEATBALLS EVER!

Steps:

• Preheat oven to 350 degrees fahrenheit.
• Thoroughly defrost veggie crumbles in skillet with a little cooking oil spray.
• Remove from heat and combine all ingredients in a big bowl.
• Form mixture into 24 small meatballs
• Bake in an oiled mini muffin pan (or on an oiled cookie sheet) for about 15 mins or until firm.
• (I use cooking oil spray to grease the pans for less fat.).

SWEET AND SOUR VEGETARIAN MEATBALLS

Steps:

• Mix ingredients in one at a time until well mixed.
• Form into balls with greased hands.
• Fry vegetable oil or bake until golden brown lightly on all sides.
• Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth.
• Simmer until water almost disappears.
• (At this point you can use them as regular meat balls make the sauce below) Mix together your sweet and sour sauce.
• Place the meatballs in a baking dish or in a crockpot.
• Pour sauce over meatballs.
• Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.

SPICY CHICKEN BREASTS WITH TAHINI-YOGURT SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Mix 2 tablespoons of the olive oil and the spices in a small bowl. Put the chicken and spices in a mixing bowl and toss. Season with salt and pepper to taste. Put the remaining 2 tablespoons olive oil in an ovenproof skillet over medium heat.
• Brown the chicken 1½ to 2 minutes on the meaty side, then turn and brown for 3 to 4 minutes on the skin side. Pour out any excess oil. Transfer the skillet to the oven and cook for about 30 minutes, or until the chicken is just cooked through. Serve with Tahini-Yogurt Sauce.
• Tahini-Yoghurt Sauce:.
• Mix tahini, yogurt, lemon juice, cilantro, garlic, and honey together in a bowl. Season with salt, pepper, and cayenne to taste. Serve at room temperature. Refrigerate if not using immediately, but this sauce should not be kept more than 24 hours.