BUF­FALO QUINOA BALLS

Raise Vegan - - Live -

In­gre­di­ents:

• 2- ½ cups quinoa, cooked

• 3 cups cauliflower flo­rets, steamed and drained

• 3 cloves gar­lic, minced

• ½ cup chia seeds

• 2 tbsp ground flax

• 2 tbsp vi­tal gluten flour

• ½ tsp dried oregano

• 1 tsp salt

• Pep­per to taste

For the sauce:

• ⅓ cup hot sauce

• ¼ cup ve­gan but­ter

• 1 tsp gar­lic pow­der

• ½ tsp onion pow­der

• ¼ tsp chili pow­der

Method:

1. Pre­pare the buf­falo sauce: melt but­ter in a small pan over low heat. Once melted, slowly whisk in the hot sauce and spices; set aside.

2. Place the cauliflower and gar­lic into a food pro­ces­sor and pulse for 20 sec­onds, if you don't have a large enough food pro­ces­sor, you can do this in batches.

3. Pour the cauliflower mix­ture into a bowl and stir in the quinoa, chia, flax, flour, oregano, salt, pep­per and half of the buf­falo sauce. Once ev­ery­thing is fully in­cor­po­rated, Cover the bowl and place in the fridge for at least 30 min­utes.

4. Pre­heat the oven to 375 º F.

5. Af­ter 30 min­utes, re­move from re­frig­er­a­tor and if the dough is too wet, stir in flour 1 tbsp at a time un­til the con­sis­tency is man­age­able. Form the mix­ture into golf ball- sized balls. Place onto a pre­pared bak­ing sheet.

6. Bake for 20 min­utes, re­move from oven and spoon the re­main­der of the buf­falo sauce on top of each ball. Re­turn to the over for an­other 15- 20 min­utes. * if you’re concerned about the balls be­ing too spicy, of­fer the re­main­der of the sauce as a dip in­stead of spoon­ing it over the quinoa balls.

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