Vegan Italian Farro Meatballs

While on this food journey, I have been doing a lot of plant-based menu development lately. Here's my latest experiment:

1 cup farro
2 vegetable bouillon cubes (optional)

Cook until tender. This will add the texture to the meatballs. Cook longer if you prefer a softer texture. 

15.5oz (1 can) cannellini beans

Combine cooked Farro and beans and blend. Ensure that both are drained. Reserve the cooking liquid to adjust the viscosity if necessary.

1/3 cup umami dust seasoning
1 T Italian Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp Lowry's Salt Free Seasoning
1 T balsamic vinegar 

Add above seasonings to Farro/Bean mixture & form into 1 tablespoon balls. Sautée in canola oil until browned. Set aside and toss into sauce. 

Yield: 16-1 tablespoon sized meatballs
Serving Size: 4 meatballs per serving

Whole Grain Pizza Dough

Friday nights at our house is pizza day. Here's the recipe we use, TGIF!

1 1/2 cup Water (Microwave 1:20, to 110°)
2 1/4 tsp Instant Dry Yeast
1 tsp sugar

Add 1/2 cup of the water, yeast and sugar to a bowl and allow to bloom, approx. 10-15 minutes. This will allow the yeast to bloom. 

3 1/2 cups Whole Gain Flour
2 tsp Kosher salt
2 Tbsp Canola oil

Add flour, salt, oil, and bloomed yeast to cuisinart with dough hook. Turn on to medium high and add the remaining water. Allow to mix adjusting flour and water as necessary. Water and flour may need to be added based on humidity and climate. Water will soften a dough, flour will counteract sticky dough.