Spaghetti and un-meat balls and some yummy delicious vegan chocolate chip cookies

Who doesn't enjoy a nice big plate of spaghetti and meat balls? Serve it up with a fresh side salad of baby spinach, cherry tomatoes and pinenuts with a balsamic vinaigrette dressing and you're good to go.
I've always wanted to make meatballs, but when I see it done on TV or read the ingredients I get a little grossed out. I realize you can wash your hands afterwards but for some reason sticking my hands in a bowl of meat just makes me feel funny.

Here's a recipe for some meatless meatballs. They're easier to make, healthier, less messy and taste just like the real thing, honest!

After you're done chowing down on your delicious spaghetti and "un" meatballs, treat yourself to a few of these totally amazing vegan chocolate chip cookies.
I promise, you won't be dissapointed.


SPAGHETTI AND "UN" MEATBALLS
adapted from "125 Best Vegan Recipes"
serves about 4 people

You will need:
1lb spaghetti
1 package (about 14oz) soy ground meat alternative (like Gimme Lean in the tube packaging)
1/4 cup panko (japanese bread crumbs)
2 Tablespoons dried oregano
1 tablespoon garlic powder
1 Tablespoon all purpose flour
1-2 jars of your favorite pasta sauce (ours is the Roasted Garlic from Trader Joe's)
3 Tablespoons Extra Virgin Olive Oil
Grated parmesan cheese (vegan or regular, you choose)
a non stick frying pan for the balls
slotted spoon

Step 1
empty the soy meat into a bowl
mix together the panko, flour, oregano and garlic powder
with a spoon or ice cream scoop, scoop meat and roll into balls
drop into flour mixture and coat
set aside on a plate

Step 2
in a large pot, bring water to a boil and cook pasta according to directions, set aside
in a large saucepan or skillet, heat your pasta sauce on low

Step 3
heat the olive oil in a non-stick skillet on med-high heat
add the meat balls and stir gently with a spoon until they have been browned and are a bit crispy
remove with a slotted spoon and place in the pasta sauce

Step 4
simmer the balls in the sauce for about 5 minutes until covered in sauce and everything is heated through
Serve the spaghetti, top with sauce, balls and cheese

Step 5
if there's leftovers, make a sandwich the next day!

enjoy!
xoxoxo



VEGAN CHOCOLATE CHIP COOKIES
adapted from "The Joy of Vegan Baking"
makes about 1 dozen depending on size
(I used a medium sized ice cream scoop and got about 2 dozen +/-)

You will need:
4 1/2 tsp Ener-G egg replacer (= 3 eggs)
6 Tablespoons water
1 cup earth balance
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 tsp vanilla extract
2 1/4 cups all purpose-flour (unbleached)
1 tsp baking soda
1 tsp baking powder
2 cups chopped semisweet chocolate**
(chop and then sift out the dust)
cookie sheets lined with parchment paper

Preheat your oven to 375*F
cream the earth balance and sugars together until fluffy
whisk together egg replacer and water
(if possible, use a blender or food processer to get it real frothy)
add the egg replacer and vanilla to the butter mixture
combine flour, baking soda and powder and along with salt in a seperate bowl
stir to combine
add to butter mixture
mix until just combined
add the chocolate chips and mix until combined
scoop onto cookie sheet leaving a fair amount of space in between to allow for spreading
bake 8-10 minutes or until edges are golden brown
let stand for at least 2 minutes before transferring to a cooling rack

**you can use semi-sweet, bittersweet, dark, whatever you like
I prefer to chop my chocolate, it makes for a more interesting bite.

enjoy!
xoxoxoxo