Monday, October 19, 2009
Busy with the Balls.
I don't know what it is with The MoFo, but it sure fills me with ball making spirit.
Today I thought I'd put on a touch of lipstick and reunite with Louise Hagler's, Tofu Cookery, one of the first cookbooks I purchased when I went vegan in 1936. Louise Hagler is one of our true Vegan Matriarchs, she hails from the famed Farm commune in Summertown, TN and is a co-author of my very favorite-- The New Farm Vegetarian Cookbook. Tofu Cookery is a must have for anyone who experiences a tofu rut, or wants to be more creative with tofu--it's packed with really unique, tasty and comforting recipes. My favorites include: the creamy dip chapter, Barbequed Tofu, Tofu Pot Pie, Chinese Sweet and Sour Balls (more balls!), Chiliquiles and Carrot Cake. In 2008, Tofu Cookery was revamped with a 25th anniversary addition, so the copy you purchase, will be even better than the yellowed and ancient copy I have.
Today's Tofu Spaghetti Balls (scroll down for the recipe) will be paired with my favorite XgfX pasta and vegetable-y tomato sauce for dinner. My only changes to the recipe were leaving out the mustard powder and using an Italian gluten-free breadcrumb, a little cayenne for heat, and baking the balls at 425F on oiled parchment, instead of frying them in oil.
Oh, how these baked balls filled my apartment with the smell of greatness. I only hope I can stop snackin' on 'em, so there's some left for supper.
JennyWren, is getting XgfX Primal Strip #10. Please let me know in the comments if you want #11.