Hello! I hope your weekend was glorious! Did you find any time to play? Remember when we were children and in school we were given a recess? It was that time in the day that was scheduled in there and you did nothing but play. I can remember my play changing at recess as I grew up. In kindergarten it was about running around on the playground or playing board games if we were kept inside because of the rain. This continued through third grade, I say. Then, from like the third to sixth grade it was about getting curious about the boys, still being grossed out by their existence, but playing games that included them, usually games where boys chased after the girls. It was thrilling and engaging, but awkward because curiosity in the opposite sex was creeping in, and I remember wanting to know what that was about. Then in seventh and eighth grade it was about getting together with my girlfriends to chat (usually about the boys) and hang out while the boys ran around and played football or basketball at recess. There was no more running around for the girls, but there was still that time that we were allowed to have out of our school day to do whatever we wanted with. Then came high school and no more recess. What’s up with that?
I think it is important to give ourselves a recess no matter what grade or age you are. And that recess could be so many things for each individual. Whatever it is, I hope it allows you to let you inner child play, shine, sing, dance, run, jump, sparkle, rest, release, imagine, connect, or bloom.
For this weeks recipe post I have another meatball recipe! This one is even groovier then that last one i posted not too long ago. This recipe is inspired by ohmyveggies.com. This recipe was not origially vegan, so I made some tweaks to make it so. 🙂 It is also gluten-free, weeeee!
Broccoli Parmesan “Meat”balls
You will need:
1/2 cup raw almonds
1 large head of broccoli, cut into florets & steamed (makes about 2 cups worth)
1/2 shredded vegan parmesan cheese ( I use the Go Veggie! brand)
2 cloves of garlic, minced
1 flax egg (1 tablespoon ground flax seed + 3 tablespoons warm water)
Salt and pepper, to taste
A muffin tin
Preheat the oven to 350 degrees.
Make up your flax egg by whisking the flax and water together in a small bowl and setting aside to let it gel up.
Steam your broccoli.
In a food processor, process the almonds until they are coarsely ground (do not under or over- process the almonds). Then place your almonds aside in a separate bowl.
After your broccoli is steamed, add it to the food processor and pulse until it is chopped up. Then add the flax egg, garlic, parmesan cheese, and salt & pepper to the broccoli in the food processor and process until mixed together.
Then add the broccoli-parm combination to the almonds in the bowl. Mix together well.
Spray a muffin tin with a nonstick spray of your choice.
Form balls out of the broccoli mixture and place each one into its own spot in the muffin tin. Bake until the meatballs are golden on the outside and heated through; about 20 mins. Remove the tin from the oven and let cool before popping each ball out.
These guys can be eaten with pretty much anything. They are very flexible & I love how they taste! The day I made them I was in a hurry, so I just pulled them out of the oven and plopped them on top of some quinoa (sorry my picture above looks so plain). But they could be great with spaghetti sauce and noodles, or just plain with the sauce, in a sandwich, or on a salad. Have fun with them! I know I did and I can’t wait to make them again! Enjoy!
Light & Love,