Wednesday, 16 October 2013

Graveyard Ghoulash & Hot Mulled Green Blood

Graveyard Ghoulash

(Italian Meatball Sandwiches)

Yield: about 10 servings
By Vegetarian in Paradise

Graveyard Ghoulash photo graveghoulash.jpg


9 slices whole wheat bread
3/4 cup (180 ml) unsweetened soymilk

3 pounds (1.5 kilos) Lightlife Gimme Lean Sausage flavor
1 medium onion, diced
5 cloves garlic, minced
1 1/4 teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon fennel seeds, crushed in a mortar and pestle or mini-chopper-grinder
1/2 teaspoon ground black pepper
Olive or other vegetable oil

Tomato Sauce

2 pounds (1 kilo) Roma tomatoes, finely chopped in food processor
2 medium onions, finely chopped in food processor
1 28-ounce (.8 kilos) can diced tomatoes
2 6-ounce (170g) cans tomato paste
2 cups (480 ml) water
4 cloves garlic, crushed
1 teaspoon dried crushed oregano
1 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon ground black pepper


10 green bell peppers, quartered
5 medium sweet onions, thinly sliced
Olive or vegetable oil
10 well-toasted whole-wheat hamburger or hot dog buns

Instructions: Meatballs

1. Toast the whole-wheat bread, break into small pieces into a bowl, and moisten with the soymilk. Set aside to soften.

2. Combine the Gimme Lean sausage, onions, garlic, salt, oregano, basil, fennel, and pepper in a large bowl, and mix well with the hands. Add the soaked whole wheat bread pieces and continue mixing with the hands until all the ingredients are well incorporated.

3. Place 2 large skillets on the stovetop and pour 2 tablespoons of oil into each. In several batches, form meatballs about 1 1/2-inches (3.5 cm) in diameter and brown them over medium-high heat until golden on all sides. Drain on paper towels, transfer the finished meatballs to a clean bowl, and set aside. Makes about 50 to 60 meatballs.

Tomato Sauce

1. Combine all the sauce ingredients in a 12-quart (12 liter) stockpot and bring to a boil over high heat. Reduce the heat to medium and simmer gently, stirring frequently, until thickened, about 2 hours. Makes about 4 to 5 quarts of sauce.

2. Add the browned meatballs to the sauce and cook about 10 minutes to warm through.


1. While the sauce is simmering, preheat the oven to 375 degrees (Gas Mark 5) Put the green bell peppers into a large bowl and toss with 1 tablespoon of canola oil. Mound the peppers onto one large baking sheet. Toss the onions with 1 tablespoon of oil and mound the onions onto the other baking sheet. Roast them for 30 minutes. Carefully turn the onions and peppers with a spatula, and roast 10 to 15 minutes longer until softened and lightly browned.

2. Toast the buns until they are quite firm so they will be able to support the saucy meatballs without falling apart.

To Serve Informally:

Arrange the onions and peppers on a large platter and put them near the sauced meatballs on the stove top. Place the buns on a platter near the stovetop, and invite guests to build their own sandwiches.

Hot Mulled Green Blood

(Mulled Spiced Kiwi Punch)

Mulled Green Blood photo greenblood.jpg

Yield: about 4 servings

3 cups (720 ml) white grape juice, apple juice, or apple cider, divided
2 fresh kiwis, peeled
2 teaspoons chopped, peeled fresh ginger

3 tablespoons plus 1 teaspoon organic sugar or to taste
2 tablespoons lemon juice or to taste
6 allspice berries
1 cinnamon stick


1. Combine 1 cup (240 ml) of the grape juice, kiwis, and ginger in the blender and blend until the kiwis and ginger are completely puréed, about 1 full minute. Add the remaining white grape juice and blend briefly. Then transfer the green liquid to a 3-quart (3 liter) saucepan.

2. Add the remaining ingredients and bring the mixture to a boil over high heat. Reduce the heat to medium and simmer gently about 3 or 4 minutes.

3. Strain the beverage, pressing on the pulp to extract all the juice. Serve in 4-ounce (120 ml) punch cups.

Proportions for 20 servings:

4 1/2 quarts (4.5 liters) white grape juice, apple juice, or apple cider
10 fresh kiwis, peeled
2 tablespoons chopped, peeled fresh ginger

1 cup (240 ml) organic sugar or to taste
1/2 cup (120 ml) plus 2 tablespoons lemon juice or to taste
10 allspice berries
2 to 3 sticks cinnamon

Follow the same procedure as above, then mull in a 10 to 12-quart stockpot. For serving a crowd, strain the beverage into a punch bowl, pressing on the pulp to extract all the juice. Serve in 4-ounce (120 ml) punch cups.

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