The time has come for new vegan meatballs you guys, ‘cos I’ve not made any for a while and it’s cloudy… These little balls of deliciousness are made with mushrooms because I love mushrooms and Puy lentils, which were a gift from Duncan’s cousin, Sydney.
Sydney hosts foreign students regularly at her house and gets gifted food from their home countries very often. Anything she isn’t that keen on, I get, because, you know, I’m the kooky vegan who eats weird stuff, ha ha. I don’t mind as I genuinely like pretty much all food as long as it’s vegan. Plus, I get to treat it as my own mystery box challenge (I trust you are familiar with Masterchef). It pushes me to come up with a recipe featuring an ingredient I would not necessarily be drawn to given lots of other options available. These meatballs are earthy and filling and really easy to make. If, like me, you live with a horse (sorry, I meant to say Duncan…) I recommend making a double or even triple portion of these, hiding half and freezing it for later. These are perfect for days when your fridge is so empty it starts echoing your words back and you cannot face going shopping. I get lots of days like that so my freezer is pretty well stocked 😛 . As you might have noticed, I give Duncan a lot of stick for being a voracious eater, but in reality I’m happy his appetite is back to normal as it means he is running again, something that makes him a much more pleasant person to be around 😉 . He has been having a bit of bad luck with his health lately and this winter has been marred by chronic sinusitis. He has seen a nose throat and ear specialist recently and things are finally on the mend… Yay! I’m super happy for I’ve seen first hand how draining a chronic illness is.
