Feierabendkitsch (1)
“I want to look back on my career and be proud of the work, and be proud that I tried everything. Yes, I want to look back and know that I was terrible at a variety of things.” – Jon Stewart
And all the air is filled with pleasant noise of waters.
Month: March, 2017
March 16, 2017
2 comments
March 5, 2017
Juja’s Extra Healthy Sports Nutrition (8)
Why do we need this? Because you don’t need two pounds of pork every day, dear friends. But German Cuisine is always “meat chunk – veggies – garnish”, so we need a substitute meat chunk to make this work. We proudly present: veggie meatballs (and I don’t care a fig whether you think the name is deceptive). This recipe makes about 20 “meatballs” and even though a hungry person might well eat five of them as meat chunk subsititute there will still be some leftovers to be put in the freezer for the midnight bonk in the week after. Nothing wrong with that, I’d say.
Take:
- 150g rice
- 1 garlic clove
- oil
- 1l vegetable broth
- 2 eggs
- 2 medium sized onions
- 2 big carrots
- 150g cheese (Emmentaler)
- 1 small tin of tomato paste (70g)
- white bread crumbs
- pepper, salt, herbs (e.g. parsley), Harissa (if you like)
Heat up some oil in a pot, peel and press or very finely chop the garlic and roast it for a bit. Add the rice and braise it lightly, then add the vegetable broth (double volume from rice) and let it cook until it’s done.
Grate cheese, peel and finely grate carrots and finely chop the onions. In a big bowl, mix rice, onions, cheese, carrots, eggs and tomato paste. Add salt, pepper, herbs and harissa to taste. Then add white bread crumbs until the texture is good for making patties. Shortsighted people should not notice any difference to minced meat.
Make patties, toss again in white bread crumbs and then fry in enough oil until they’re golden. You can’t confuse the result’s look or taste with meatballs any longer, but it’s still a good surrogate. For me at least. (There’s cheese in it!)
