SOUTH ASIAN STYLE "GREAT BALLS & SATAY" PERFECT FOR ENTERTAINING, SNACKING OR A SIMPLE LUNCH/SUPPER. ALL VEGAN RECIPE

They are very very moreish so don't be surprised if you have to double the recipe!!

2 cups cooked beans ( Black beans, adzuki, black eyed peas, Navy beans, Chickpeas) well drained
1 red sweet pepper minced
6 scallions finely sliced
1tbsp soy sauce
4 cloves garlic smashed and minced
2 tsp grated fresh ginger
2 tbsp minced mint
2tbsp minced cilantro
2 tbsp minced fresh basil
1 tsp  dried chili flakes
2 tbsp tomato paste/puree
1 cup quick cooking oats
Sea salt and black pepper to taste 

IN a food processor:
Grind the beans until a coarse meal is produced, then empty into a medium bowl and add the other ingredients.
Store overnight in an air tight container.
Next day shape into walnut sized balls and freeze for 10-15 mins.
Place on a greased cookie sheet and lightly brush them with oil
Bake in a preheated 400f oven for 25 mins.
Remove from oven and serve on a warm serving dish/plate with the satay sauce (recipe follows).

Satay Sauce....... this has to be served at room temp NOT cold

2tsp grape seed oil
1 cup diced onion
4 cloves garlic smashed and minced
1 red sweet pepper minced
2 tbsp tomato puree/paste
 2 cups chopped fresh tomato
3 scallions finely sliced
 1 1/2 cups dry roasted peanuts (or hulled roasted sunflower seeds)
1 tbsp soy sauce
dash of hot pepper sauce
ground black pepper to taste 
juice of 1  lemon or lime


Heat the oil in a skillet and saute the onion, garlic and sweet pepper for 2-3 mins.
Add the tomatoes, tomato paste, peanuts and scallions and simmer  for 10 mins.
Add the soy sauce and hot sauce and season to taste with pepper and lemon juice.
Serve as is or blend to smooth sauce.
 

RECIPES AND TIPS TO CONVERT TOFU INTO TEXTURED VEGETABLE PROTEIN AT HOME

THESE ARE TIPS OF HOW TO CREATE WONDERFUL VEGAN AND VEGETARIAN DISHES, USING CRUMBLED TOFU IN PLACE OF GROUND  OR CHOPPED MEAT AND NO ONE ( no meat eaters) WILL KNOW.
ALSO AS YOU MAKE THEM FROM "SCRATCH", YOU CONTROL THE INGREDIENT LIST.
WHERE EVER POSSIBLE USE ORGANIC NO GMO TOFU

 The above is how most people identify tofu, sold in blocks and in some kind of chilled filtered water.

However with these simple tips and recipes you will make and create wonderful dishes using TVP ( textured vegetable protein) you made yourself, adding herbs and spices of choice.

Freezing  1 pound tofu blocks...place in a plastic bag and freeze fore 2 days, when ready to use thaw out and squeeze out all the moisture, then shred it fine and use in any recipe..this is great for soups, stews and casseroles. This has a more chewy texture.  feeds 4 +


To make TVP  using defrosted tofu blocks


1 defrosted 1 pound block finely shredded/chopped
2tbs soy sauce
freshly ground black pepper to taste

Place all ingredients in a bowl and mix well. Marinade for 2 hours.
Then place in one layer on a dry parchment lined cookie sheet and bake/dry in a 170c/350f oven for 45mins-1 hour.
allow to cool completely on the cookie sheet then pack into air tight containers and store in a cool dry place.



SPICY TVP

ADD:
 2 TSP SESAME OIL
3 CLOVES MINCED GARLIC
2 TSP GRATED GINGER ROOT
1 TSP AGAVE SYRUP
 Add to the marinade and marinate 4 hours or overnight then proceed as for recipe above


ITALIAN STYLE TVP

TO THE 1 POUND DEFROSTED SHREDDED TOFU ADD:
2 tbsp tomato paste/puree
2 tsp olive oil
4 cloves garlic smashed and minced
2 tsp dried basil
1 tsp agave syrup
2-3 tsp balsamic vinegar or wine
ground black pepper

marinade  over night in a covered bowl.
Proceed as for other recipes

To reconstitute just mix 1  part any TVP with  1 part boiling water and allow to soak then use in  any recipe.


 EASY RECIPES MADE AT HOME...FREE OF CHEMICALS AND PRESERVATIVES