TZUTC: -0700
MSGID: 34625.fidonet_cooking@1:105/500 2d668fe0
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Buffalo Cauliflower Meatballs
 Categories: Appetizers, Vegan
      Yield: 16 Meatballs
 
      1 c  Cauliflower (120 g);
           - roasted
      1 c  Cooked quinoa (137 g)
      1 c  Bread crumbs (100 g)
      2    Egg replacers or flax eggs
    1/2 c  Red onion (114 g);
           - finely diced
    1/2 ts Ground black pepper (1 g)
    3/4 ts Sea salt (4 g)
      3 cl Garlic; minced
  1 1/2 tb Coconut oil (20 ml)
    1/2 c  Vinegar based hot sauce
           - (120 ml)
      1 tb Vegan butter (14 g)
      1 ts Garlic powder (3 g)
      2 tb Maple syrup (30 ml);
           - up to 3 tb (45 ml)
 
  Preparation time: 30 minutes
  Cooking time: 10 minutes
  
  Spicy, tender and delicious, these vegan Buffalo cauliflower
  meatballs are always a hit. Make them a meal or serve them as an
  appetizer!
  
  Buffalo Sauce:
  
  Mix all the ingredients together other medium low heat in a sauce pan
  until completely incorporated. Set aside until ready to use.
  
  Vegan Meatballs:
  
  Preheat oven to 450?F / 230?C. Cut the cauliflower's stem off, and
  cut into even-sized florets. Drizzle the cauliflower with maybe a ts
  of oil. Roast the cauliflower for 15 to 20 minutes in the oven.
  Remove and allow to cool for a few minutes.
  
  In a food processor, add the cauliflower and pulse it until it's
  completely riced. Remove from the food processor. You only need 1 cup
  of this for this recipe. You can use the rest for a cauliflower rice
  recipe
  
  Add the 1 cup of riced cauliflower and all the other meatball
  ingredients except the coconut oil. You can pulse them or mix them
  together until they form into a tight ball, combining everything. You
  want to ensure they are so mixed together that you're not seeing
  individual cauliflower or quinoa florets, it's all one big mixture.
  That's how you'll ensure the meatballs will hold together!
  
  Heat the coconut oil in a pan over medium high heat. While it's
  heating, use a 1 tb measurer to form one raw meatball and shape into
  a ball with your fingers. You can place them on a plate while the oil
  heats.
  
  Add one meatball to test the oil. Cook on one side for about 1 to 2
  minutes, turning on all sides onto fully cooked inside and out, about
  4 minutes. You can add as many meatballs as can fit in the pan without
  overcrowding it, cooking them all for about 4 to 5 minutes turning on
  each side, to cook them through.
  
  Lower or turn the heat off. When the heat has cooled down, add in the
  sauce. You want to do this because if the pan is too hot, the sauce
  will spew and the heat can be dangerous while so hot.
  
  Coat the meatballs in the sauce and then remove the pan from the
  stove. Serve the meatballs and enjoy!! You can enjoy these vegan
  meatballs alone, in a nice hoagie or with cauliflower rice or quinoa
  on the side, you know, for a double down. You could even have them on
  toothpicks as an appetiser at your Super Bowl party!
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 206 300 307
SEEN-BY: 229/317 400 426 428 452 470 664 700 705 266/512 291/111 292/854
SEEN-BY: 320/219 322/757 342/200 460/58 633/280 712/848 902/26 5020/400
SEEN-BY: 5075/35
PATH: 105/500 81 229/426