Every year for Thanksgiving, the vegan girl and I dig into the recipe books looking for something new to share while the others eat turkey and ham. This year, for Christmas, we didn't want the standard nut loaf. Instead we decided on a recipe she found for lentil balls.
To be precise, we made Lentil mushroom walnut balls with cranberry pear sauce. They come from the Oh She She Glows Cookbook and you can find her recipe and a wonderful picture tight here.
For anyone unfamiliar with this cookbook, it is amazing. We call it the cookbook that never fails. We have yet to make a recipe that isn't just out of this world fabulous. (Although if you love to see recipe fails, she does show a pretty epic pie explosion on the page with the lentil balls!)
Since you have her recipe, I'll just give our photos.
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| Disclaimer: we used pecans instead of walnuts. |
My favorite part was the leftovers. That's where I got creative.
The first night I spread plain hummus on pita bread, added the smashed lentil balls and added some roasted red cabbage. That was delicious, but I was so busy eating, I forgot to take photos!
As I'm typing this, I'm eating defrosted lentil balls on pita with lemon rosemary hummus, beets, and beet greens. YUM! (And sshhhhh - so very healthy!)
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| Two mini pitas spread with this luscious hummus. |
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| Frozen lentil balls |
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| These beet greens were so gorgeous in the January market! |
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| I chiffonaded the leaves and boiled briefly. |
Added on the oven-roasted slices of beet and Voila!
Or, if you want to do an uncomplicated version - I cook lentils, mix them with hummus, and put them in pita with roasted sweet potatoes and beets. Delicious and healthy.
