Yield: 6 servings
|3 cups||Soy, kidney, or garbanzo beans; cooked|
|1 medium||Potato; peeled and cooked|
|¾ cup||Green onion or chives; finely chopped|
|1 small||Onion; finely chopped|
|1||Celery stalk; finely chopped|
|1 tablespoon||Each fresh thyme, rosemary|
|And marjoram -OR-|
|1 teaspoon||Dried thyme, rosemary and|
|2 larges||Cloves garlic; minced|
|2 tablespoons||Parsley; chopped|
|;Salt and pepper to taste|
|½ cup||Bread crumbs or whole-wheat flour|
|6 larges||Tomatoes; chopped|
|1 large||Onion; chopped|
|½ cup||Basil; chopped|
|1 large||Potato; peeled & cooked|
|8 ounces||Cream cheese; softened|
|Salt and pepper to taste|
CHEESE AND TOMATO SAUCE
Mash together potato and beans. Add onion, celery, and herbs. Mix well. Form mixture into 24 small balls and roll them in crumbs/flour.
Place on a lightly oiled baking sheet and bake at 350 degrees F for 30 minutes. Serve on a bed of rice covered with cheese and tomato sauce.
For cheese and tomato sauce, simmer onion, tomato and basil in a pot with just enough water to cover and simmer for 10 minutes. Puree in blender with cooked potato until smooth. Return to pot and simmer 20 minutes or until thick. Just before serving, puree cream cheese in blender with enough water (~3 cups) to make a thick, pourable consistancy. Stir into tomato mixture and pour over bean balls.
From _Eating In: From Field to Kitchen in Biosphere 2_ by Sally Silverstone. The Biosphere Press.