14 February 2012

Vegan Salsa Finta & Almond Polpetta

I found this recipe on Callie England's blog, who originally found it on Russel James' blog.  It was SOOOOO good.  I made it for me and my mom, thoroughly expecting to have leftovers, and thoroughly NOT.  I just kept eating...and eating...and eating until there was nothing left TO eat (well, there are four almond polpettta balls left).

Salsa Finta, post-blended and lookin' gaaaaaahhhhhhgeous.

The almond polpetta, in its pre-processed form.

Almond polpetta:  glamour shot.

I just really liked the colors in this mixture--the yellow of the Nutritional Yeast, the purply-fuchsia of the shallots, the green of the parsley, the ochre-y shade of the Salsa Finta...well, you get the idea.

Almond polpetta, after processing.

My little almond polpetta balls!

And here she is: dinner!  The end product!  The whole she-bang!

Yum I

Yum II

I will totally make this again.  It was really easy and quite scrumptious.  It was also incredibly comforting.  Even though the dish is pretty healthy, I felt like I was indulging myself in unhealthy decadence when I was eating it--that's not an easy thing to do!  After making this, though, I realize that I REALLY need a spiral slicer.  I'm thinking of this one.  It would also be great to own a mandoline.

In good time, in good time.


  1. Just finished the leftovers of this scrumptious concoction! Cannot wait until you make it again. Absolutely one of your finest cooking accomplishments!