Friday is pasta night. I try to mix up the sauce and the pasta, but there is a sauce and a pasta every Friday night. This time it was spaghetti with faux-meat balls in red sauce, salad, and bread sticks.
My basic faux-meat ball recipe is pureed tofu, minced onion, bread crumbs, and vital wheat gluten. Then I add umami flavors and seasonings. Umami possibilities include: soy sauce, miso, mushrooms, tomato paste, nutritional yeast, or other fermented products. I like making my own rather than buying pre-made ones because they can so easily be customized.
I also tried a different, cheaper brand of tomatoes. That was not a good idea. They tasted cheap, aka salty and overly acidic.
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