Today I am over the top excited to share with you a recipe from the new cookbook, Everyday Cooking, from Minimalist Baker!
If you follow food blogs then you’ve most likely already heard of Minimalist Baker. It is one of the top, mostly plant-based, food blogs out there. Finally, Dana Schultz of Minimalist Baker has put together an entirely plant-based cookbook for you to have in your hands and flip through at your leisure. There are 101 classic and modern simple, vegan meal ideas and inspiration to keep you happily on your plant-based journey. Beautifully photographed and written, you will find recipes that all require 10 ingredients or less, 1 bowl or 1 pot, or 30 minutes or less to prepare. It’s absolutely amazing and I want to make EVERYTHING! Seriously! I encourage you to take a sneak peek inside the book here and then pick up a copy for yourself. You can thank me later! :)
There are so many great recipes to cover in the cookbook but I decided to stick with the Thai Quinoa Meatballs. They jumped out at me first in the email I received about doing this post. Truth be told, it was in part the peanut sauce. I love me some peanut sauce! The combination of the two is what made me stick with this recipe over all the other amazing ones. And it did not disappoint! I followed the recipes exactly and everything turned out perfectly. The meatballs you see above are a glimpse before going into the oven. In her book, Dana suggests serving the cooked meatballs over carrot ribbons and drizzled with the peanut sauce. Super delicious! I wanted to stay along the same lines of freshness and decided to do lettuce wraps. Plus, they are something I’ve been wanting to make. And so it was, a perfect match!
Another simple & delicious recipe to add to the collection! I know you’re going to love these as much as I do!
Now go make of some these Thai quinoa meatballs for yourself! :)
THAI QUINOA MEATBALLS (LETTUCE WRAPS)
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1/2 cup cooked quinoa
- 1/4 cup coconut sugar (or organic brown sugar)
- 2 tablespoons salted natural peanut butter (smooth or chunky)
- 2 – 3 tablespoons tamari or soy sauce
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup scallions (green onions), thinly sliced
- 1 teaspoon chili garlic sauce
- 1/4 – 1 cup roasted salted peanuts, crushed or finely chopped
- 1/2 cup natural peanut butter or almond butter
- 1 1/2 – 2 tablespoons tamari or soy sauce
- 2 – 3 tablespoons coconut sugar or organic brown sugar
- 1/2 lime, juiced
- 1/2 – 1 teaspoon garlic chili sauce
- 2 – 4 tablespoons hot water, to thin
- 1 – 2 hearts of romaine, or one head butter or bibb lettuce
- shredded carrots
- sliced green onions
- chopped peanuts
- chopped fresh cilantro
- lime wedges
Dehydrate chickpeas: Preheat oven to 350 degrees F. Line a rimmed baking sheet with parchment paper or a silpat. Arrange chickpeas in a single layer. Bake for 12 – 13 minutes, set aside to cool. Leave oven set at 350 degrees.
Mash chickpeas: In a medium size mixing bowl, add chickpeas and mash well with the back of a fork (plusing in a blender/food processor will also work).
Mix the meatball mixture: Add in the remaining ingredients for the meatballs with the mashed chickpeas. Mix well to combine. Mixture should clump together after a minute or two of mixing. Take your time breathing in through your nose and take in all the combining smells. It’s so good! Taste and adjust seasoning as needed. If mixture is too wet, add a bit more crushed peanuts (a few tablespoons of bread crumbs would work great too). I will depend on how wet your quinoa and peanut butter are.
Roll meatballs and bake: Roll the mixture into 1 inch balls, using about 1 – 1 1/2 heaping tablespoons. I was able to get to 12. Roll each ball in finely chopped peanuts (I skipped this part). Place on the same baking sheet you dehydrated the chickpeas. Bake in the oven for 15 – 20 minutes, turning once during cooking.
Make the peanut sauce: In a small bowl, mix the peanut butter, tamari, sugar, lime, garlic and chili sauce. Add hot water a tablespoon or so at a time until desired consistency. If too thin add more nut butter.
To serve: Place lettuce on individual serving dishes, top with carrots, meatballs, scallions, peanuts, cilantro and a drizzle of peanut sauce. Enjoy to the fullest!
Dana suggested serving the meatballs over top carrot ribbons and topping with scallions, peanuts and the peanut sauce. Keeping it fresh, you could also do spiralized zucchini or cucumber noodles. You may also like to top them over soba or rice noodles with the peanut sauce as well. Anyway you serve them, they are delicious!