When I do find myself with more ingredients than my stomach wants to handle, I look for ways to both use up and reflavour the leftovers. With a simple herb or spice swap, new international twist or a new method of cooking, what was once lost to the depths of the freezer or the compost bin takes on a whole new life. After the holidays, I was sick of the convenient, yet relatively bland scallopini from Gardein sitting in my freezer and decided that a travel around the world was in order to keep them from a freezer-burned fate.
|Herbed Italian Meatless MiniBalls|
I will say that if you're planning on using these for soup, either 2 egg whites (obviously not vegan) or 1 prepared egg replacer really helps keep them together, as does baking them at 350F for 10 minutes and adding during the last 5 minutes of cooking.