Swedish mean balls

Oh they’ve done nothing bad. It’s just they are not made of meat so they needed a new name. And they’re served with Japanese greens. That’s still the Nordic and Swedish inspiration for flavors. As you know, I’m a bean maniac, so here is another delicious way to get my daily serving of great plant protein. It’s a vegan menu.

Double bean, onion and negi balls, baked 20 minutes.

I’ve used hanamame giant beans and black soy beans, both are mashed, mixed with minced onion and negi leek white, spice with Chinese miso, a little pasted sesame, thyme, laurel, nutmeg, pepper. For the binding some buckwheat flours. The greens are komatsuna.

A laurel and thyme flavored onion gravy with a little bit of oil and flour to start a small roux, very little, just for the color. I’ve let it simmer while the balls were baked and passed the mixer at the end to smooth it.

The balls and a few beans reheated in the gravy. I’ve added a little veg’ cream.

That’s how they look inside. A nice texture, a bit crunchy around.

The veggies are briefly stir-fried with just a little oil. No seasoning.

I had no cranberries or whatever similar preserve. So I’ve soaked prunes and mikan orange peel in strong hot tea, and after one hour, roughly mashed. That gives a Christmas mood jam, high in citrus flavor but not too sweet.