Meatless Thursday : Meatless "Meatballs" Spaghetti

These XL tomatoes are beautiful!

This is my first time stopping for a moment to admire the beauty of tomatoes...

I wanna use them to make my tomato spaghetti sauce..

Slices of tomatoes are really pretty too!

I wanted to make my own sauce with pure tomatoes instead of canned ones, 

because canned ones are high in salt content...

You can find my homemade tomato sauce recipe HERE

I made the sauce before going out to work....

and when I'm back, started to make the meatballs.

I used tubular spaghetti,

it's hollow in the middle and it's just like a super long straw! 

This is the meatless "meatball"...

frankly speaking, I did not eat it,

after cooking the meal, I don't feel like eating anymore.

very weird.

I was very excited about eating this intially 

 and don't know why it became this way. Haha...

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Meatless "  Meatballs"     Spaghetti

2 Servings Spaghetti

1 Tbsp Olive Oil

3 Cloves Garlic, Minced

1 Medium Yellow Onion, Finely Chopped

1 Medium Carrot, Grated

250g White Button Mushrooms, Finely Chopped

1 Green Pepper, Finely Chopped

2 tsp Dried Basil

1 Tbsp Grounded Black Pepper

600g Pressed Tofu

1 Large Egg

1 1/2 Cups Breadcrumbs (I used panko)

2 Tbsp Soy Sauce

2 Tbsp Sesame Oil

Salt and black pepper to taste

1. Sauteed carrot, green pepper, garlic, onion, basil and black pepper in oil for 10 minutes.

2. Drain the juice from the cooked vegetables.

3. Crumble tofu with hands and mix with vegetables.

4. Add egg, breadcrumbs, soy sauce, sesame oil, salt and black pepper, mix very well.

5. Form into 1 1/2 inches ball and lay on baking sheet.

6. Bake them in preheated 180 degrees oven for 20-30 minutes.

7. When done, transfer "meatballs" into spaghetti tomato sauce.

8. Serve with spaghetti.

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Recipe Source from : Improbable Farmer

Meatless Thursdays - Creamy Portobello Mushroom Wholemeal Burger

I've decided to make my Thursdays meatless from now.

I will start with just once a week for the time being.

Previously, I tried to stop all meat at one go,

but found that it's really hard to manage, mentally or physically.

The more I think of vegetarian, the more I will think of meat!

I think that's pretty unhealthy, so I guess it's good to start slow.

Waking up in the morning, 

I remembered that it's Thursday!

& I quickly ran through my thoughts on what to make for dinner...

I had to work, but still decided to bake burger buns.

Prepared everything and let the dough go through final proofing while I go to work,

in the end, the burgers got so big when I came back!

 And here's the freshly baked burger with creamy portobello mushroom!

The mushroom is supposed to imitate the meat patty...

Look what happens after taking a bite..

The cream oozed out! 

But hey, my man was tricked~ it's not cream..it's actually blended tofu!

eating healthy food, but thought it's something sinful =)

 it gave me a sense of satisfaction once again!

Now, I got to start thinking about meatless dishes to cook on every Thursday!
Will share the recipe of the wholemeal bread in my next post!

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Creamy Portobello Mushroom Wholemeal Burger

2 Wholemeal Burger Buns

2 Portobello Mushrooms

1 Tbsp Olive Oil

1 tsp Dried Basil

1/2 tsp Grounded Black Pepper

1/2 Box Silken Tofu

3 Cloves Garlic

1/2 tsp Salt

 1 Tbsp All Purpose Flour

1/2 Yellow Onion, Shredded

2 Slices Cheddar Cheese

1. Cut wholemeal burgers diagonally and set aside.

2. Remove stem of portobello mushrooms and set aside too.

2. Mix olive oil, basil, black pepper together, brush it all over the portobello mushrooms.

3. Place mushrooms in a baking pan smooth side down.

4. Blend tofu, garlic, salt, all purpose flour and stem of mushrooms in a blender till smooth.

5. Spoon blended tofu into mushroom, fill until full.

6. Top with onions and sprinkle with more black pepper, 

send into 180 degrees preheated oven.

7. Bake for 15 minutes, and add a piece on cheddar cheese on each mushroom.

8. Bake for another 3 minutes and serve hot with wholemeal burger buns.

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