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A Full Heart!

April 7, 2011

Photo by Pat

Why does the first spring day feel like such a gift? A few spring flowers, a warm breeze, special friends and I’m in a rush to uncover the deck furniture.

The late afternoon temperature of 80 degrees brought to mind one of my favorite meals. Luckily I had pre-made the Tofu Meatballs several weeks ago and stashed them in the freezer for just such an occasion. Even the Peach Sweet and Sour Sauce was made and stored in the back up refrigerator in the garage. How lucky is that?

I’ve posted this recipe many months ago but I thought a reminder of how classey the prepared meal looks in comparison to how little work the recipe really is was worth doing it again. I guess what delights my soul is a mixture of things.

The warmth of the evening, sweet fragrance of the food, jewel like tones of the meatball and vegetable skewers glazed with sauce and best of all a full heart provided by those I love close by makes for a winning evening.

Yes, memories that I will keep dear . . . and my wish for you is that you will go make those same special memories on a spring day for you to hold close to your heart!

Tofu Cocktail Balls

Serves 10 (3 per skewer with vegetables)

1 sleeve Saltine Crackers

1 ½ cups (6 oz pkg) Sliced Almonds

1 T. dry Onion Soup Mix (stir pkg. first)

2 T. vegan dry gravy mix (prefer Leahey Gardens Brand or Simply Organics Mushroom Sauce from HyVee also works)

½ T. fresh garlic, minced

¼ c. onion, diced

½ tsp. Crushed Red Pepper

1 pkg. Firm Tofu (12.3 oz size), drained

1 pkg. Morning Star Meal Starter, Griller Recipe Crumbles

Crush the saltine crackers along with the almonds in a food processor until fine.

Place all ingredients in a mixer bowl and mix with an electric mixer until the mixture begins to hold together and can be scooped into balls.

Using a number 40 scoop or a teaspoon, scoop and shape the mixture into 1-1 ½ inch meatballs rolling until smooth.  Balls may be stored in the refrigerator until party time or frozen for later use.  Also, they bake in the oven rather well.

Heat about 2 inches of oil in a saucepan or Fry Daddy until the oil reaches 350 degrees.  Fry the meatballs until they are a pretty golden brown.

Apricot Sweet n’ Sour Sauce (This time I used Peach Jam!)

1/4 c. oil

1/2 c. vinegar

1 c. apricot jam

1 c. catsup

1/4 c. chopped onion

1 tsp. salt

1 tsp. dry oregano

Dash hot pepper sauce

2 T. corn syrup (my addition to make the shine shiny)

Combine sauce ingredients in a saucepan and bring to a boil.  Turn off heat.  Use an immersion blender to smooth out the sauce before pouring over “meatballs”.

To Assemble and Serve Skewers

Photo by Pat
  • Cool the fried “meatballs”
  • Thread 3 “meatballs” with 1 inch pieces of red and green peppers, onions and pineapple onto bamboo skewers.  Coat the skewers with glaze and place on greased baking sheet.
  • Bake in a 350 degree oven until “meatballs” are hot and centers done.
  • Brush more heated sauce over the skewers and serve them over the Coconut Jasmine Rice.  Garnish with toasted coconut.  Serve extra sauce on the side.

Coconut Jasmine Rice

1 T. olive oil

1/4 c. diced onion

1/4 c. diced celery

2 c. jasmine rice

6 c. water

5 oz. canned unsweetened coconut milk

1 T. salt

1/2 tsp. black pepper (optional)

1/2 c. frozen petite peas

1/4 c. coconut, toasted for garnish

  • Heat the oil in a medium pan.  Add the onions and celery and saute a few minutes, or until soft.
  • Add the remaining ingredients, except the peas and coconut garnish, and bring to a simmer.  Cover and cook for 30 minutes or until the liquid is absorbed and the rice is tender.
  • Add the peas and lightly toss.


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One Comment leave one →
  1. April 9, 2011 2:45 pm

    Those sound great. I tend to get in a rut with tofu mainly using it in miso or some marinades. Love the sweet and sour sauce.

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