I'm currently sitting at home because my internship program has declared today a snowday. I'm trying to make today both relaxing and productive, so before I dive deep into my internship assignments, I thought I'd share the latest recipe I've been working on. If you've been reading my blog for a while, you know that I sometimes struggle with cravings. Cravings (to me) may be a sign that something is lacking in my diet. I decided to make these protein and omega-3-rich bean balls to provide these nutrients for vegan readers who may have similar cravings. Not only are they packed with healthy fat and protein, they're delicious! I hope you try them, and let me know what you think.
Italian Seasoned Cannellini Bean Balls
- 1 can (~15 oz.) of cannellini beans (also called navy beans, white kidney beans)
- ½ cup raw walnuts
- ½-3/4 cup packed ground flax meal (I use Bob's Red Mill brand). Adjust if the batter needs to be thicker (see below for desired thickness)
- 2 cups raw baby spinach
- several sprinkles of garlic powder- or use 1 small clove of garlic
- ¼ tsp. dried basil - or use ½ cup fresh basil leaves
- ¼ tsp. dried oregano
Preheat the oven to 375ºF. As the oven heats, drain the beans well, and measure the rest of the ingredients. Combine all ingredients in a food processor until well blended. The consistency should be slightly thick, so you can mold the mixture into balls. Using non-stick spray or a brush with oil, coat a baking sheet with a thin layer of oil. Using your hands or a spoon, scoop out some of the bean batter. Mold the batter into balls using the palms of your hands, as if you were working with clay or playdough. Place the balls on the baking sheet. Bake for 20 minutes, flip each ball individually, and bake for another 15 minutes. Remove from oven and allow to cool.
I enjoyed this delicious creation with spiralized zucchini, and sauteed spinach in a delicious (store-bought) pesto sauce. Feel free to add these balls to your favorite pasta dish, as a topping in a salad, or whatever sounds good to you.