Gnudi means nude in Italian. These balls are the filling for ravioli, without the pasta parts. It is really quick and easy to make. We enjoyed these with a mixed salad and a glass of organic vegan red wine.
Serving Size: 2
- 1 pkg. 10 ounces frozen chopped spinach, thawed
- 1 pkg. (aprox. 8 ounces) firm tofu
- 4-6 tablespoons chickpea flour
- egg replacer for 2 eggs
- 1 heaping teaspoon vegetable bouillon powder
- 2 tablespoons nutritional yeast
- 1 small onion, chopped
- dash nutmeg
- splash chili sauce
for the tomato sauce:
- 1 tablespoon cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 small bell pepper, de-seeded and chopped
- 1 14 ounce can crushed tomatoes
- 2 teaspoons Italian seasonings
- salt and pepper to taste
- splash Tabasco
- non-dairy cheese as garnish
- Thaw the spinach and squeeze out all the liquid. It is easiest to do this by placing the thawed spinach in a sieve and pushing on the spinach using a spoon.
- Place the squeezed spinach in a large bowl.
- Squeeze the extra water from the tofu and crumble it into the spinach.
- Using a fork gently mix the two together.
- Chop an onion and add to the spinach tofu mixture
- Add the nutritional yeast vegetable bouillon powder, nutmeg and hot chili sauce.
- Mix well using your fork.
- Add the 4-6 tablespoons of chickpea flour and mix well.
- The mixture should be able to stick together so you can form small walnut sized balls.
- Form the gnudi balls usually about walnut size.
- Make the tomato sauce. Chop the onion, mince the garlic, de-seed the bell pepper and chop.
- Heat the oil in a saucepan.
- Add the onion and garlic, bell pepper pieces and sauté until soft.
- Add the can of crushed tomatoes, Italian seasonings salt and pepper.
- Season to taste with Tabasco and any additional spice you find necessary.
- It is most common to cook the gnudi in a pot of boiling salted water, however we prefer to steam them.
- We use a traditional bamboo steamer, that sits over a frying pan filled with water. That way the gnudi keep their shape and color and do not lose and nutrients.
- Steam the gnudi for 10 minutes then they are ready to serve.
- Grate some non-dairy cheese, or make vegan parmesan as a garnish for the gnudi.
- Place a few tablespoons of the tomato sauce in a bowl.
- Put 4-5 gnudi in the sauce, and top with the non-dairy cheese.
Recipe inspiried by http://www.onegreenplanet.org/vegan-recipe/spinach-tofu-gnudi-balls/
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