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MEATBALLS
1/ 2 PKG. EXTRA FIRM TOFU 2 TBS. FINELY CHOPPED ONION
2 CUPS COOKED BROWN RICE 3 TBS. WHEAT GERM
1 CUP FINELY GROUND PECANS ¼ CUP “BEEF” STYLE SEASONING
3 CUPS QUICK OATS 2 TBS NUTRITIONAL YEAST
¼ CUP SOY/RICE MILK ITALIAN SEASONING TO TASTE
¼ CUP BRAGGS LIQUID AMINOS RED PEPPER FLAKES TO TASTE
1 TBS. LEMON JUICE 2 CUPS HOT MASHED POTATOES
2 tsp. EGG REPLACER + 1 TBS. WATER ¾ tsp. GARLIC POWDER
MIX AND SHAPE INTO SMALL BALLS AND BAKE @ 350 FOR 20 MINUTES. TURN THEN BAKE 10 MINUTES MORE. SERVE WITH EITHER A SPAGHETTI SAUCE OR A BROWN GRAVY OR THE ACCOMPANYING COUNTRY GRAVY RECIPE. THEY HOLD TOGETHER NICELY AND FREEZE WELL TOO.
COUNTRY STYLE GRAVY
2 CUPS WATER
1/2 CUP CASHEW PIECES OR 3 TBS. WHOLE WHEAT FLOUR
1 TBS. ONION POWDER
¼ tsp. GARLIC POWDER
2 TBS OIL (OMIT IF USING CASHEWS)
3 TBS. BRAGGS LIQUID AMINOS
1 TBS. NUTRITIONAL YEAST FLAKES
1 TBS. CORNSTARCH
BLEND ALL INGREDIENTS ON HIGH 2-3 MINUTES UNTIL CREAMY. POUR INTO SAUCEPAN AND COOK ON MEDIUM-HIGH UNTIL THICK, STIRRING CONSTANTLY.
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