Images to explore from the week.
1) Nature confetti.
2) Peeling beets, stained fingers and food prep.
3) This happened. And yes, they were gluten-free, vegan, and soy-free. And no, I didn’t eat them all. :p
4) The copious amount of green onions we’ve had are slowing down, but these beauties made their way into some tacos.
5) First batch of homemade tortillas for the year! Best batch yet.
Thanks for taking the time to look over this week’s Edible Inspiration. I can’t wait so see some of your pics. #edibleinspiration And remember…bite responsibly!
Oh beets, how you constantly surprise me with your varietal flavors and textures.
Recently I tried out Susan Voisin’s recipe for gluten-free, soy-free, vegan ‘Beet Balls’ and they were fantastic. I had a few of my own tweaks, but for the most part I stuck to the recipe at hand, which is saying a lot for me. Click on the link above for a more ‘behind the scene’ look at the origin of this recipe.
What did I think? These things were completely marvy! Everything about them was pleasurable from the savory, evenly seasoned flavor to the chunky yet doable texture. I have tried them two different ways; once on top of pasta which I’ve shown, and once crumbled on a dish. Both times my experience was exceptional and satisfying. Additionally, the reheat factor is a cinch; I just threw mine on a dry skillet at a low setting for about 10 minutes whilst rolling around to evenly heat.
I recommend using these ‘beet balls’ as just that or in a taco, on a pizza as Susan suggests, crumbled on top of a salad, or even mixed into a bowl of quinoa. You could even add them on top of lightly wilted beet greens in order to use the entire vegetable.
Here are a few of my recommendations and tweaks. (All local produce). First of all, I used baby bella mushrooms which have a very similar texture to porcini mushrooms and are easily accessible and less expensive. To match the proportion, I used around 6 or 7 small to medium-sized mushrooms. Additionally, I used a typical red beet, rather than a golden beet, so mine turned out a lovely crimson color. Note that the red beets are a tad sweeter, but not by much. I also used raw walnuts instead of pecans or almonds because I felt they would add a lovely flavor and texture that wouldn’t overpower everything else, and luckily for me, I was right! ^____^ I would recommend taking the balls out half way through the cooking process to turn them so they can brown evenly on both sides.
Thank you Susan for a fantastic and creative recipe that I will be making many more times. In fact I have two medium-sized beets left, and I’ll be in beet ball city this weekend as I prepare them for the freezer. There’s nothing better than homemade frozen dinners for when you’re in a time crunch. 😀
I knew I wanted to stick to an Italian theme when I prepared these, so I cooked some gluten-free spaghetti with a pasta sauce I had never tried before and I would like to share it with all of you.
Rising Moon Organics – Garlic & Merlot Pasta Sauce Breakdown:
My First and Final Impressions and Reflections:
Take Away: I would most assuredly buy Rising Moon Organics pasta sauce again. In fact as far as a quick sauce, they are #1 for me at this point. Something I’d like to see them specify is allergens and perhaps more about the packaging of their materials. This sauce was fantastic and I cannot wait to try the Garlic & Chanterelle Mushroom!
My full meal: Susan Voisin’s recipe for beet balls on top of Tinkyada’s gluten-free spaghetti mixed with Rising Moon Organic’s Garlic & Merlot flavor pasta sauce. Très magnifique! (Pre-dinner bed of greens of course :p ).
I hope you all truly enjoy preparing this meal, I did. I must admit, I have a hard time approaching any meal with abandon, but I’m working on relaxing a bit when it comes to food. Although I’m a firm believer in being as connected as possible to what you’re eating, I am also keen to the fact that I can’t change everything and life can have a modicum of hedonism, right?
I’d love any feedback about fun ways you’ve incorporated beets into recipes and how you’ve utilized pasta sauces in creative ways.
And remember…bite responsibly.
Healthy and Warm Regards,