I looked at February posts (few of them, very bad month) and I noticed that almost all winter I whined. That’s cold, and it is dark, and that I am sick. And instead of getting myself together and fight winter depression, I steeped myself in it.
Well, I’ll tell you that from Monday the weather is nice. It’s sunny, the temperature is above zero, and was even 17C once! And there is no chance for another excuses, I just need to wake up from winter hibernation and dance into the spring singing.
I will not promise anything, because you know how it is. Reality often likes to be nasty and adjust the best of plans.
As for today’s recipe – I’ve never been to Ikea for vegan meatballs (in general this is a strange thing for me to go to lunch at the furniture store, but I know that it happens), but I’ve heard and had read about them a lot.
I am not very eager for a trip to Ikea to test the food, so we had to roll up our sleeves and make some vegan meatballs 🙂
The basis for the meatballs a la Ikea is cooked chickpeas. Of course, we can use chickpeas from a can or a jar. Or soak some chickpeas and then cook them.
And toss some carrots, because I really like carrots. Green peas, because they fit with the carrots, corn, because corn likes peas 🙂 And frozen spinach, because it’s the time to use the last of frozen supplies (make place for new!).
I made the meatballs a little too large, better would be the size of walnuts. These will also be easier to heat with the sauce. However, it’s worth to do it, they’re great for sauces, dips, you can use them in wraps (as falafel), the excess can be easily frozen.
So, let’s make some balls 😛
30 dag of cooked chickpeas
15 dag of corn (cooked or canned)
15 dag of peas (frozen)
15 dag frozen spinach
1 – 2 onions
3 – 4 cloves of garlic
approx. 3 – 4 tablespoons flour besan
1 teaspoon salt
1 teaspoon cumin
1 teaspoon black pepper
1 – 2 tablespoons olive oil
- Thaw peas, blanch for approx. 5 minutes. Cool it with cold water and leave on side. If you use frozen corn, also blanch it and then coll with cold water.
- Peel carrots, grate.
- Peel onions and cut into small cubes.
- Spinach, thaw and chop.
- Peel the garlic and mince.
- Warm up the oil in a frying pan. Add onion, garlic and salt. Fry for a few minutes, until the onion begins to be transparent.
- Add the carrots and fry another few minutes, until carrots are tender (approx. 5 – 7 minutes).
- Add the spinach and fry for 2 to 3 minutes.
- Grind the chickpeas in a food processor.
- Add to the grinded chickpeas spinach with carrots, add peas and corn. Season with salt and cumin.
- Mix all by hand, and, if necessary, add flour.
- Form a walnut-sized balls.
- Balls put in a pan with the hot oil and fry on all sides.
- Ready meatballs put on a paper towel.