Spicy Asian Meatballs with Snap Peas

Spicy Asian Balls? Asian Bulgar Balls? There is just no good way to put it but to just use the good ol' fashioned "meatball" term. While no meat lingers in these tasty delights, bulgar is the main source of substance and a hearty one at that.

Asian style meatballs filled with bulgar, ginger, sesame, panko and shiitake mushrooms smothered in spicy hoisin sauce and served with crisp snap peas and jasmine rice.

One Year Ago Today Fig & Cherry Granola

Spicy Asian Meatballs
serves 2-3
3/4 cup boiling water
3/4 cup bulgar
2 tbl extra virgin olive oil
1 shallot, minced
2 garlic cloves, minced
1" piece fresh ginger, minced
1 cup minced shiitake mushrooms
salt and pepper
1/2 cup minced scallions
1/2 cup minced cilantro
1/2 cup panko breadcrumbs
2 tbl tomato paste
2 tbl hoisin sauce
1 tsp sesame oil

Preheat the oven to 350.
Combine the boiling water and bulgar and cover. Sit for 15-20 minutes and fluff.
Saute the shallot, garlic, ginger and mushrooms in olive oil for 10 minutes until lightly browned. Season with salt and pepper. Transfer to a bowl and add the remaining ingredients. Stir to combine and form in to 8 balls.
Bake on a sheet pan for 20 minutes. Remove from the heat and pour some of the hoisin sauce over each one.
Once plated, spoon more sauce over the meatballs.

Spicy Hoisin Sauce
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 tbl tamari
1 tbl maple syrup
1 tsp sesame oil
1 tsp ground ginger
1 tsp garlic powder
1/2-1 tsp chili paste (such as sambal)
Combine all and pour over the meatballs while they are warm.

Sugar Snap Peas
1 tbl extra virgin olive oil
6 oz sugar snaps peas
salt and pepper
black sesame seeds

Saute the snap peas for 1 minute in oil, add 1/4 cup of water to the pan and steam lightly for 3 minutes. Season with salt, pepper and black sesame seeds.

Tempeh Roasted Stir Fry

I threw this together for dinner tonight in an effort to not be in the kitchen standing in front of a hot stove. The result is a sweet and spicy quick "stir fry" that packs tons of flavor and nutrition. I personally love when an entire meal requires no more effort then tossing everything together and letting it cook itself.
Roasted broccoli is one of my favorite ways to prepare it. I love when the stalks stay somewhat crunchy but the tips get charred. This also happens to be just about the only way my husband will eat broccoli (unless it's been boiled so long it's practically mush) so I try to work this in as much as possible.

Tempeh, broccoli, sweet potato and snap peas tossed with tamari and a hint of agave that roasts and forms a sticky, crunchy coating.

Tempeh Roasted Stir Fry
1-10 oz package spicy veggie tempeh, medium sized cubes
2 small sweet potatoes, peeled, medium cubes
1 head broccoli, cut into florets
3 tbl melted coconut oil
1 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1 tsp rice vinegar
2 tbl agave
2 tbl tamari
1/2 tsp black pepper
1/4 tsp salt
2 cups snap peas
1 tbl sesame seeds

Preheat the oven to 425.
Toss the tempeh, sweet potato and broccoli with coconut oil and all of the spices minus the snap peas and sesame seeds.
Roast on a baking sheet in a single layer for 15 minutes. Toss and add in the snap peas and sesame seeds and roast 5 minutes more until the broccoli has charred tips and the sweet potato is tender and cooked through.

Creole Coconut Tofu and Grits, Seared Snap Peas

A play off traditional Southern shrimp and grits, this dish has all the substance and way more flavor.

Fresh tofu roasted in a spicy mixture of maple syrup and cayenne pepper then tossed in coconut shreds and pan fried until golden brown and crisp. Creamy grits serve as a base, cooked with coconut milk and garnished with cilantro and quick seared snap peas.

Creole Coconut Tofu
1lb fresh tofu, cut into large cubes
salt and pepper
1c maple syrup
1/4 tsp cayenne pepper
1/2 cup rice flour
2/3 cup shredded coconut
1 1/2 tablespoons creole seasoning
Canola oil for frying
1 tablespoon finely chopped fresh cilantro leaves

Preheat the oven to 400.
Season the tofu with salt and pepper.
In a large baking dish, combine the maple syrup and cayenne. Add the tofu and toss. Roast for 25 minutes, tossing every 7 minutes. Let tofu cool in baking dish. Reserve marinade.
In a large paper bag or a bowl, combine the rice flour, coconut shreds and creole blend. Toss the cooled maple tofu thoroughly in the dry mixture. Shake off any excess.
Fill a shallow frying pan with 1/4" canola oil and heat to 350. Fry tofu until golden brown and drain on paper towels. Sprinkle with a little sea salt. Toss the tofu back in the reserved marinade and fold in cilantro.

Southern Grits
2c water
1 1/4c coconut milk
1 tsp salt
1c quick cooking grits (not instant)
1/4c earth balance vegan butter
salt and pepper to taste

In a small pot, bring the water, coconut milk and salt to a boil. Slowly stir grits into boiling mixture. Stir continuously. Let the mixture return to a boil, cover, lower temperature and cook for 20 minutes, stirring occasionally. Add more water if necessary. Stir in butter and season with more salt and pepper. Serve hot.

Seared Snap Peas
1 tbl canola oil
3c snap peas
2 tbl lemon juice
1/2 tsp salt
1 tsp pepper

In a large saute pan, heat the oil until very lightly smoking. Add the snap peas, lemon juice, salt and pepper and toss. Saute for 3-5 minutes until the snap peas are crisp-tender and have seared slightly.

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