Wednesday, September 28, 2016

Anna Jones' Spinach and Lemon Polpette

Again, I had a slew of cherry tomatoes, about to wilt to death spinach and some leftover lentils, so this Spinach and Lemon Polpette recipe from Anna Jones' A Modern Way to Cook: 150+ Vegetarian Recipes for Quick, Flavor-Packed Meals was the way to go.

What's a polpette? A meatball.  But in this case, we're talking about a lentil and spinach meatless meatball.  They were...okay.  Kinda of dry.  It said to bake them for 15 to 20 minutes.  Perhaps I should I have tried one at 15 minutes, instead of just letting them go for 20 minutes.  I felt like they either needed more spinach or maybe I should have used The Vegg Vegan Egg Yolk  mixed with the Neat Egg.  The taste were something in between a veggie-meatball and falafel. I am going to try them again with some tweeks.



The sauce seemed odd when I was putting it together, but it was really good.  It was a mix of coarsely chopped almonds, garlic, oilice oil, lemon, basil and cherry tomatoes.  That's one thing I really like about this book.  She uses a lot of weird combos of things that both: don't seem like it would work and are simple ingredients.  I plan on trying this again with a few changes to the polpettes.

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