Savory Meatballs with
Cranberry Glaze
1 hour lMakes 40 meatballs
Present a platter of plant-forward
meatball skewers with a tangy glaze for
spooning or dipping.
2 cups chopped fresh
mushrooms
1/2 cup chopped onion
2 cloves garlic, minced
1/2 tsp. dried marjoram or summer
savory, crushed
1/2 tsp. dried sage, crushed
1/2 tsp. dried thyme, crushed
Sea salt and freshly ground
black pepper, to taste
1 15-oz. can no-salt-added
garbanzo beans (chickpeas),
drained (reserve liquid) and
rinsed
1 cup cooked brown rice, cooled
1/2 cup whole wheat panko bread
crumbs
5 orange slices, quartered
1 recipe Cranberry Glaze
- Preheat broiler. In a large nonstick
skillet cook mushrooms, onion, and
garlic over medium 5 minutes or until
tender, stirring occasionally and adding
water, 1 to 2 Tbsp. at a time, as needed
to prevent sticking. Stir in marjoram,
sage, thyme, salt, and pepper. - In a food processor combine
mushroom mixture, chickpeas, rice,
and panko. Pulse until very finely
ground but not smooth. Add 1 to
2 Tbsp. reserved chickpea liquid
(aquafaba) if needed to moisten
mixture. Let mixture stand 10 minutes.
Form mixture into forty 1-inch balls.
Arrange balls on a large baking sheet. - Broil meatballs 4 to 6 inches from
the heat about 10 minutes or until
lightly browned and set, turning once. - Thread 2 meatballs and an orange
piece on each of 20 short skewers or
long toothpicks. Place on a platter with
Cranberry Glaze on the side. To
transport, cover platter and place in an
insulated carrier with a hot pack.
Cranberry Glaze In a saucepan
combine 2 cups fresh or frozen
cranberries, 1/2 cup orange juice, ⅓ cup
packed brown sugar, 1/4 cup water,
2 Tbsp. pure maple syrup, and 1/2 tsp.
dry mustard. Cook over medium about
10 minutes or until berries burst,
stirring occasionally. Transfer mixture
to a blender or food processor. Cover
and pulse until nearly smooth. If
needed, thin with additional orange
juice. Transfer to a serving dish.
Creamy White
Caulifl ower BakeCreamy White
Caulifl ower Bake
50 minutes lMakes 8 cups
This striking white dish makes an
impact in a holiday spread. If you like,
you can substitute broccoli for some
or all of the cauliflower.8 cups cauli�lower �lorets (2 lb.)
3/4 cup chopped onion
3 cloves garlic, minced(^1) 1/4 cups unsweetened, un�lavored
plant milk, such as almond,
soy, cashew, or rice
3 Tbsp. nutritional yeast
(^2) 1/2 Tbsp. lemon juice
4 tsp. white whole wheat �lour
4 tsp. Dijon-style mustard
2 Tbsp. chopped fresh Italian
parsley
Ground white pepper, to taste
1/2 cup whole wheat panko bread
crumbs
1/4 cup sliced almonds
- Preheat oven to 375°F. Place
cauliflower and onion in a steamer
basket in a Dutch oven. Add water to
Dutch oven to just below basket. Bring
to boiling. Steam, covered, about
8 minutes or just until tender. Transfer
to a 2-qt. baking dish. - For sauce, in a small saucepan cook
garlic in 2 Tbsp. water over medium
about 3 minutes or until tender,
stirring occasionally. In a blender
combine cooked garlic and the next
five ingredients (through mustard);
cover and blend until smooth. Return
to saucepan. Cook and stir about
8 minutes or until thickened and
bubbly. Stir in parsley. Season with
white pepper. Pour sauce over
cauliflower in baking dish. - Sprinkle panko and almonds over
cauliflower. Bake, uncovered, about
20 minutes or until heated through. To
transport, cover dish and place in an
insulated carrier with a hot pack.
Freshen up the
menu with a rich-
tasting caulifl ower
bake or a colorful
wild rice salad.