We like this recipe but replaced the GF flour with arrowroot starch. We also added diced celery, add as many anti-inflammatory foods as possible. We baked the balls at 350 for 20-25 minutes, instead of pan frying them. We then freeze them individually and use as needed. The original recipe is from
http://dairyfreecooking.about.com/od/vegetarianentreessides/r/vegmeatballs.htm
Ingredients:
- 2 cups red lentils, rinsed
- 3 cups vegetable stock
- ½ cup finely chopped onions
- 2 cloves garlic, finely chopped
- 1 T. olive oil, plus more for cooking
- 8 oz. crimini or button mushrooms, sliced (we added 1 cup of celery)
- 1 t. dried thyme
- 1 cup nutritional yeast
- 1 cup finely ground flax seeds (also known as flax meal)
- About ¼ cup gluten free flour, such as sorghum or rice flour, more if needed (instead we used arrowroot starch more like a 1/3 cup)
- Salt and pepper to taste
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