Artichoke47
Sep 7th, 2004, 06:11 PM
From Veggie Life magazine
Servings: 12 balls
(Note - I usually make 48-60 at a time and freeze them. They reheat well, but make sure you cover them to eliminate drying.)
1/2 c. raw cashews
1/2 c. raw pecans
1/2 c. soft bread crumbs
2 egg substitutes (I use Ener-G, sometimes 3 egg equivalents instead of 2)
2 tsp. dried onion flakes
1 clove garlic, minced
1/4 tsp. salt, or to taste
cooking spray or oil
In a blender or food processor, combine the nuts and bread crumbs. Pulse until chopped, but do not process to a powder; you will want the mixture to be chunky. Add the egg subs, onion flakes, garlic, and salt. Pulse to mix. Using your hands, form the mixture into 12 balls. Lightly spray or oil a large nonstick skillet. Saute balls over medium-low heat, turning every 2 to 3 minutes, to brown evenly all around.
Servings: 12 balls
(Note - I usually make 48-60 at a time and freeze them. They reheat well, but make sure you cover them to eliminate drying.)
1/2 c. raw cashews
1/2 c. raw pecans
1/2 c. soft bread crumbs
2 egg substitutes (I use Ener-G, sometimes 3 egg equivalents instead of 2)
2 tsp. dried onion flakes
1 clove garlic, minced
1/4 tsp. salt, or to taste
cooking spray or oil
In a blender or food processor, combine the nuts and bread crumbs. Pulse until chopped, but do not process to a powder; you will want the mixture to be chunky. Add the egg subs, onion flakes, garlic, and salt. Pulse to mix. Using your hands, form the mixture into 12 balls. Lightly spray or oil a large nonstick skillet. Saute balls over medium-low heat, turning every 2 to 3 minutes, to brown evenly all around.