Wednesday, 3 August 2016

Spaghetti & "Meat" Balls | Trying New Recipes

Ingredients Used
Walnuts
Yellow Onions
Garlic
Red Lentils
Fresh Parsley
Salt
Smoked Paprika-Powder
Paprika-Powder
Chili-Powder
Fresh-Churned Black Pepper
Wheat-Flower
Olive-Oil
Can of Chopped Tomatoes
Fresh Red Chili
Sun-Dried Tomatoes
Laurel-Leaf
Aniseed
Rosemary


OMG!! :D
This Gish is a Taste-Bud Mind-Blowing Experience of EPIC Proportions! :D
It Was SO Good, I Had To Contain Myself Not To Over-Eat Myself Into an Equally Epic Tummy-Ache.
My Tummy Became Full WAAAAAY Before My Taste-Buds Did, Lets Just Put It Like That. xD
I'm Going To Be Making DOUBLE Portions Next Time, And Maybe Even TRIPLE, It Was So Savoury, and I Just Coldn't Get Enough! :D

I Didn't Have Fresh Rosemary, But It Turned Out Great Anyways! ^^

TIP OF THE DAY
Boil This Dish For Over the Suggested 30 Minute Minimum,
It Really DOES Get Better and Better The MORE You Cook It! :D
Let It Savour Itself In Its Own Juices! ^^

Also:
If You Choose To Cook The "Meat"-Balls In The Oven;
Make Them Small, Or You'll Have To Cook Them Twice As Long or Even More,
Than The Recipe Says.

Recipe Used: From Norwegian Cookbook
"Vegan Food At It's Best"
by Jane H. Johansen

Original Titles
Book: Veganmat På Sitt Beste
Recipes: Veganske Albóndigas, Småspicy Tomatsaus (p. 181)

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