Yesterday was all about balls and rolls.
First, the rolls.
I have been interested in making cabbage rolls (stuffed cabbage?) for years. Funny thing is, I don’t think I have ever eaten this dish and I am not even sure what goes into it (meat?) but I like the idea of it.
I didn’t have any cabbage and dark green is so pretty that my plan morphed and Tofu-Stuffed Collard Rolls were born.
To begin I gathered ingredients
Collards, egg, nutritional yeast, tofu, homemade tomato sauce, garlic, and canned straw mushrooms.
I dropped the ball on the mushrooms and forgot to add them to the tofu mixture because they got hidden underneath a stack of collards. 🙁
I ♥ my food processor.
- one package of tofu
- 4 T nutritional yeast
- 1/2 t smoked paprika
- 1/4 t (or more to taste) cayenne
- 1/4 t salt
- 1-2 t soy sauce
- 2-3 cloves garlic
- 1/2 t thyme
- 1 egg
I intentionally added the egg last so that I could play with the spices and taste as I went along (I have a cookie dough raw egg clause but besides that it grosses me out). I like things spicy so I was heavy handed with the cayenne but that’s adaptable to individual taste.
Tomato sauce the bottom of the baking dish. I used about 2/3rd of a cup of homemade sauce. Any sauce without (much) added sugar will do.
Approximately 1/3 cup tofu mixture dolloped on the clean collard leaf
Place seam side down to prevent unraveling
Cover smother with sauce
Bake at 400* for 35 minutes
This recipe made 8 rolls, each with less than 125 calories and loads of protein and B vitamins. I give this recipe a grade of 86 out of 100. If only I have remembered the mushrooms…
It was really fun to make and a nice way to eat greens and tofu with different textures than usual.
The balls though, the balls were total winners.
Dates, raisins, walnuts, peanut butter, coconut, vanilla, flax seeds, and oats.
These were a take off on the “truffles” I made last month. (Tate says that I shouldn’t call them truffles because than people expect something rich and decadent, like butter and more butter perhaps. I think I’ll stick with truffles because “Nut Balls” just doesn’t have the same ring ;))
So good in fact that I have no intention of going back to regularly eating white sugar once my 23 days are up. I don’t want to exclude sharing a dessert out or tasting something at a dinner party but I plan to make primarily sugar free desserts from here out.
I must admit, I miss comment commit! I am going to start posting my workout plan for the day on gracefulfitness’s Facebook page, feel free to post your as a comment to mine!
Time for some collard roll leftovers!
Your balls look so good! Wait…that sounded totally wrong…
Anyway, I make a similar version at home that I call raw balls, but I’m totally going to try making yours.
What do you put in your balls? Raw balls is a good name but the truth is, I do find these rich, decadent, and totally deserving of being called a truffle!
I’ve been missing the C.C., too!!!! I like the FB idea…going to check out your page shortly! Enjoy your day!
I make some that I used to call “Date Balls”, but now refer to as “Power Balls”… it’s a bit of an improvement! 😉
Great minds think alike…I have been wanting to make cabbage rolls for weeks now! Yours looks great!
Collards rolls — you are brilliant! You can never go wrong with raw ball…yeah, truffles does sound better. I think you will love staying off white sugar. I have steered clear of it for the most part for a couple years now & feel so much better not eating it. I have found so many other more natural, & gentler sweeteners I prefer.
Between stevia, honey, dates and other fruit I don’t see any reason to add it back in. I rarely add sugar when I make desserts at home anyway, it’s just the chocolate bars that I have gotten accustomed to nibbling every few days. The coconut oil truffles are AMAZING though and will fill that void rather well (not that I won’t still eat chocolate bars again, just more like once a month or something).
I was home and rolling yesterday. First, I rolled off the toboggan about where the cow rolled you many years ago, then I made egg rolls to accompany the hearty split pea/sweet potato soup. When you were a Brownie Girl Scout, I did a unit on rolled foods round the world: nori roll, cabbage roll, Chinese egg roll, spring roll, and some desserts.
In Osaka, Japan, I asked my hosts what was a local special street food and was told ‘octopus balls’. Overcoming some queasiness, I found these were like hush puppies with chopped octopus meat. The little wooden boat they were served in was a delight to bring home.