http://searchforlove.blogspot.com/2002_09_01_searchforlove_archive.html
**********************Veganizing an old classic American recipe can imitate the original so closely that some meat eaters might believe they are actually eating the real thing. This is definitely a make-ahead dish that tastes even better the next day. The meatballs are feathery light while the flavor is lusty enough to please the sports fans oblivious to anything but television. On party day, just warm them and they're ready to serve over steamed brown rice or baked potatoes.
SWEDISH "MEATBALLS"
6 slices whole wheat bread, toasted
1/2 C. (120 ml) unsweetened soymilk
2 lbs. (900g) Gimme Lean Sausage flavor
2/3 C. (168 ml) chopped onions
4 cloves garlic, minced
1/4 t. ground allspice
1/4 t. ground nutmeg
1/4 t. ground cardamom
1 t. dried dill weed or 1 T. fresh dill, chopped
1 t. salt
1/4 t. ground cayenne pepper
6 T. extra virgin olive oil
Sauce
1 qt. (1 liter) unsweetened soymilk
2 12.3-oz. ((340g) aseptic packages of soft silken tofu
2 t. salt
1 t. ground black pepper
1 T. light miso
2 t. Tamari
Pinch of dill weed
Dash of ground nutmeg
4 T. cornstarch
4 T. water
Break bread into pieces, put pieces into a bowl, and pour soymilk over them. Mix to moisten bread, and set aside.
In a large bowl combine Gimme Lean, onions, garlic, allspice, nutmeg, cardamom, dill weed, salt, and cayenne. Add soaked bread, and mix all ingredients by hand, squeezing through the fingers to break up and blend the Gimme Lean with the seasonings.
Form mixture into tiny meatballs about 1/2-inch (1 cm) in diameter, and put them on a platter. Put one third of the olive oil into a deep skillet, and heat oil. When hot add one third of the meatballs to the skillet, and brown on all sides. Remove to another platter lined with paper towels to drain.
Brown remaining meatballs in remaining oil, and drain on paper towels.
Sauce:
While meatballs are browning, prepare sauce. Put half the soymilk, silken tofu, salt, pepper, miso, Tamari, dill weed, and nutmeg into the blender. Blend on low speed for a few seconds; then switch to high for a few seconds. Transfer mixture to a large stockpot.
Add remaining half of sauce ingredients to blender and process. Add to stockpot.
When meatballs are fully browned, add to stockpot with sauce and cook over medium heat for 5 minutes to combine flavors. Serve over brown rice or baked potatoes. Serves 8 to 10.
NOTE: The sauce has a tendency to thicken when refrigerated overnight. When reheating, add a little soymilk or water to thin the sauce to desired consistency.
**********************Jenn,
This is more a day of waiting in the background than jumping into the spotlight. There can be a lot of activity behind the scenes as you support others and catch up on unfinished details. Keep your day as simple as you can, because it's likely to get more complicated later in the evening.
**********************http://seattlepi.nwsource.com/tv/254815_tv09.html
http://www.vegparadise.com/
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