I originally intended to serve the veggie “meat”balls I made the day Jeannine was over with coconut curry sauce.  Unfortunately (or as it turns out fortunately) I mistook a pouch of lemongrass basil sauce by Saffron Road for a coconut curry sauce by Imagine.  It was delicious!  I had some orzo on hand and a kale and brussel spouts chop salad, and so I cooked a veggie and orzo risotto type thing inspired by a recipe I saw Chef Jean-Pierre prepare with barley the night Lein, Molly, and I went to his cooking school dinner show.  This one’s a keeper.   Proof that good ingredients and an open mind can lead to phenomenal results!

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I baked the veggie “meat”ball mixture I made for 400 F for 20 minutes.  I used an ice cream scoop to make them all the same size.  When I rolled them, I put olive oil in my hands, so they were coated in a thin coating of olive oil.

Veggie Burgers

They came out nice and golden.

I put a thin layer of the lemongrass basil sauce in a 13 x 9 baking dish and placed the “meat”balls in it.  I spooned the rest of the sauce over them, and baked them at 350F.

Meanwhile, I cooked a Taylor Farms kale chop salad mix that had brussel sprouts in it over low heat, and boiled the orzo with ginger, garlic, and salt in the water.   I seasoned the veggies with 2 tsp. garam masala.  and when the orzo was done and the veggies were softened, I added 2 Tbsp. butter, a splash of red wine, and tossed in the orzo and a can of cannelini beans and heated it through and let it thicken a little.  I didn’t measure anything, but tasted as I went along.

This was far and away everyone’s favorite vegetarian meal to date!

 

 

 

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