Veggie Ball Sub

Jim and I were watching a Food Network show and the host was at Marabella Meatball Co. in Philadelphia. They make veggie ball subs! This had us salivating. This restaurant is kind enough to share their recipe here. 

Unfortunately when writing this blog post, I discovered that their business had closed. I don't think it had to do with their recipes though!

We were very impressed with their deliciousness. 

The following ingredients get combined:

1/2 cup breadcrumbs
4 eggs
1/8 cup grated parmesan cheese
1/8 cup chickpeas rinsed and roughly chopped
1 tablespoon toasted pine nuts roughly chopped 
1 tablespoon of golden raisins roughly chopped (we left these out since I was skeptical) 
1 teaspoon chopped garlic (we left this out as well because of my tummy)
1 teaspoon fresh parsley
1 teaspoon salt
1 teaspoon fresh ground pepper
1 bunch broccoli crowns cooked, cooled and roughly chopped
1/4 head cauliflower cooked, cooled and roughly chopped

Once the ingredients are mixed together well, refrigerate for 15 minutes. 

Preheat oven at 400 F. 

Scoop and roll out mixture into 2.5 ounce balls. Ours were about 1.5 inches wide.  

 

Place on a greased baking sheet. I just put them on a sheet with parchment paper (no greasing) and that worked well. Bake for 30 minutes until golden.

Ok, we didn't use rolls but rather toasted sandwich bread. Then topped them with red sauce and provolone cheese. They are fantastic with just cheese too.

Enjoy!

 

The host's comment was that they tasted like meat. Jim thought the same thing. It has been over 20 years since I've eaten meat so I can't quite comment on that (man I'm getting old!). 

Anyway they are full of tastiness! Next time we are going to form this recipe into patties for burgers. I bet they will freeze well at a fraction of the cost of veggie burgers!

Thank you for stopping by! Have a great week! ~Val

Custom Orders and Some Sushi

I had a couple of more fun custom orders this past week.

This skull lanyard was made for someone attending an upcoming Monsters of Rock cruise.

These skull are creepy and perfect! I have silver ones on order for 4 additional ones I will be making!

These hand stamped tags went to a jewelry designer for creating canine jewelry.

I look forward to seeing what she creates with them. I also stamped a dog ID tag but since it has a phone number on it, I will not be showing that on social media!

I also added some sweet new sterling silver bead caps to my shop this week.

Veggie Sushi

I came across this recipe from Sweet Potato Soul for sushi made with hummus. I have never heard of hummus in sushi before so of course I had to try it!

For veggies I used zucchini, carrots, raw cabbage and arugula. So delicious! 

Jim usually handles the roll making part but I was alone for this one. These were the only photo worthy pieces. I should have taken pictures of some of the others that totally fell apart! Luckily that did not affect the marvelous flavor.

Thank you for stopping by. I hope you have a wonderful week ahead! ~Val

A Fancy Jasper Bracelet and Veggie Sushi

Fancy Jasper Bracelet

I've always loved fancy jasper! It colors and markings are so perfect for the Fall season. This bracelet is available in my Etsy shop. 

Veggie Sushi
So Jim and I made vegetarian sushi a couple of times without proper tools (i.e. bamboo mats for rolling). We checked a few store nearby that we thought would carry them, but no luck! So off to Amazon I went and found this really cool tool...the Susheki!

I'm not being paid to endorse this product or anything, but we think it is awesome! We watched a Youtube video first on how to use it. I can be used for other things, such as making the perfectly round cookie.

We used it right away!

First we sprayed a little oil inside so the rice would not stick.

After filling both sides with rice (we used Jasmine), the plunger piece is used to create a gully for the filling.

Then the fillings of choice are added.

The tool then gets closed up. Now is was time for the plunging onto the seaweed!

It is the perfect size for Nori seaweed sheets.  The roll comes out ridiculously perfect! Seriously, how perfect is this?

Then it's time to roll. This was done with just some parchment paper on the table. Water on the side is recommended for wetting the ends of the seaweed so it holds when closed.

Then slice!  

Per the recommendation of the video, we refrigerated the rolls for 15 minutes before slicing with a wet knife. Otherwise the seaweed is difficult to work with. Of course we prepared vegetarian but so many other options like seafood and poultry that could be added! Same with dipping sauces!!!

Thank you for stopping by. Have a great week ahead!!! ~Val