Borlotti balls with pumpkin and carrot stew

by Alice on aprile 11, 2010

Borlotti balls with pumpkin and carrot stew

Ingredients

For the borlotti balls

150 g dried borlotti beans, washed under cold running water, soaked for 8-10 hours then rinsed
50 g wheat gluten
3 tablespoons golden flax seeds, finely ground
4 tablespoons nutritional yeast flakes
2-3 tablespoons extra virgin olive oil
2 cloves of garlic, peeled and finely chopped
3 tablespoons tamari
4-6 tablespoons oat milk (unflavoured and unsweetened)
whole sea salt, just enough to taste
a large handful of fresh parsley, cleaned and finely chopped

For the vegetable stew

4-5 tablespoons extra virgin olive oil
4-5 carrots, cleaned and sliced
half a medium (or 1 small) butternut squash, cleaned and cut into small pieces
400-450 ml filtered water
50 -60 ml oat milk (unflavoured and unsweetened)
half a teaspoon vegetable bouillon powder
freshly ground black pepper, just enough to taste
chili powder, just enough to taste
half a teaspoon powdered turmeric
whole sea salt, just enough to taste
1 teaspoon dried oregano
1 teaspoon dried thyme

Makes 4 servings (12-15 balls) 

Directions

Cook the beans in plain fresh water until tender (you can use a pressure cooker or large pot). Preheat oven to 170°  C. Drain, rinse under running water, drain again and transfer into a large bowl. Mash the borlotti with a potato masher. Add wheat gluten, flax seeds, nutritional yeast, oil, garlic, tamari, oat milk, salt, parsley, and mix well until everything is combined. Roll into balls (wet your hands now and then), line a baking tray with parchment-paper, and bake for 30-35 minutes. In the meantime, to make the vegetable stew, heat the olive oil in a large casserole over medium-high heat, add carrots and squash and sauté for 5-10 minutes, stirring often. Add water, oat milk, vegetable bouillon powder, black pepper, chili powder, turmeric, salt, oregano, thyme, and sauté for about 5 more minutes. Reduce the heat to low, cover and simmer for 30-35 minutes. Remove the lid and continue cooking until much of the liquid has evaporated, stirring occasionally. Turn off the heat.
When the balls are ready, remove them from the oven and let cool a bit. Add them to the vegetable stew. Cook over low heat for another 15-20 minutes and serve.


Posted in: beans and legumes,savoury,vegetables,winter

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