Nourishing the mind, body, and soul along the vegan highway.

Sunday, January 21, 2007

Lentil & Rice Meatballs, Mashed Potato Casserole

Happy Sunday everyone! I hope you all had a great weekend. It is a bit sad that it is almost over, but just think, another one is just 5 days away. :o) Today I went to the dark ends of the freezer to plan this weeks menu. It seems like I always have frozen leftovers hiding in there. I took out some of my spaghetti sauce and figured that would be good with Jen's Lentil and Rice Meatballs

Her recipe calls for whole wheat flour when I went to the fridge to get my flour I discovered my container was empty. I needed to grind some wheat, but my sweet Yogi was taking a nap (he is feeling under the weather) so I adapted her recipe to what I had on hand. I used whole wheat pastry flour and wheat germ in place of the whole wheat flour. I also had no Italian seasoning so I used a mixture of dried oregano and basil. The substitutions worked out perfect. These little guys are awesome. There are enough to have spaghetti and "meatballs" one night and "meatball" sandwiches with melted Follow Your Heart mozzarella another night. Cool! 2 days down.

I also found that I had some cabbage that needed to be used. I went to this new site I found. While looking for cabbage I found this recipe that sounded good and low and behold it uses 6 cups of shredded cabbage. This recipe looked good, but I wanted to cut down on the fat and and use nutritional yeast for sure.

"Mashed Potato Casserole with Cabage"
Adapted from cookie with Kittee

6 Yukon Gold potatoes (618 grams)

6 cups shredded cabbage

2 oz Earth Balance

1 1/2 teaspoon salt

1/2 cup sliced scallions

black pepper

3 Tbs. nutritional yeast

Preheat oven to 425° F. Lightly oil a 3 quart baking dish.
Cook your potatoes as you would for regular mashed potatoes just until they are fork tender. Drain the well, add Earth Balance, salt, and mash away. While the potatoes are cooking, add your shredded cabbage to a pot of boiling water and cook until tender. About 8-10 minutes. When the cabbage is done, drain well and set aside. Add the scallions, cabbage, and 2 Tbs of the nutritional yeast. Taste and add more salt and pepper if needed. Spread mixture into the baking dish and sprinkle the top with the last remaining Tbs of nutritional yeast.

Bake uncovered for 30-50 minutes or until the top is golden.
Let stand for 10 minutes before serving

Weight watcher points below. I weigh everything in grams (so much easier)

7 pts each serving size (290.25 grams)
4 pts each serving size (193.5 grams)
3 pts each serving size (145.12 grams)
2 pts each serving size (110.16
2 pts each serving size ( 96.75 grams)

I had some tonight with my dinner and this casserole is beyond good. DH who does not care for cooked cabbage even liked them. Thank you kittee!

Enjoy and hug a furry friend.


Michelle said...

we also love those lentil-rice "meat balls".. they keep well too, i bet they can even be frozen if you made a double batch :) yummmy.. meatball sub :)

aTxVegn said...

Those meatballs look fabulous! And the casserole looks like a good way to sneak in some cabbage.

Dori said...

Hi Sheree. I followed your link from another site and saw you had some yummy vegan cooking going on here. The meetballs look scrumptious. I like that you post the weight watchers points too.

Glad to have found you site in blog world. I am going to link you.

Unknown said...



River said...

Clearly a better way to serve taties and cabbage! I love nutritional yeast too - and it should be fab in this recipe. True comfort food. I'm saving this one to try! Thanks!!! (And thanks for this blog. I'm a newcomer here and mentally eating my way through the lot. Scrumptious!)

Anonymous said...

So how do you calculate points for nutritional yeast, like for a tablespoon ?

Thank You.