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Thread: Pecan-Cashew Balls

  1. #1

    Default Pecan-Cashew Balls

    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.

  2. #2
    Goddess foxytina_69's Avatar
    Join Date
    Apr 2004


    mmmm great recipe. ill definitely have to get sum cashews and pecans.
    "you dont have to be tall to see the moon" - african proverb

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