We received a tiny bit of snow this past week and everyone, myself included, promptly FREAKED OUT.
Supermarket shelves were bare. Puffy coats came out of hiding. I texted Moose on the status of the neighborhood and a map of each step that should be taken on his way home from work.
“Okay look, Court St looks like it’s okay but it’s actually so slick and you should really follow side streets and don’t step on manholes and don’t step on those trap doors outside of stores that people use to descend to their shop basements and don’t stand too close to the curb when you’re waiting to cross the street and don’t you even think about not wearing gloves and where is your hat and don’t take the garbage out because you will fall to your death and by the way should we order pineapple fried rice for dinner?”
Here is a photo of our neighborhood that night:
Aaaahh! So dangerous!
Fine. I overreacted. But I was so excited to see any snow at all!
And I wasn’t the only one. The talk around town (ie in my apartment and at one bodega) was all about how insanely crazy it would be if it were 2014 and this same
dusting of snow extreme weather happened during the Super Bowl. Because the Super Bowl is coming here, you see. An outdoor game in early February! Who wants to place a bet that it will be 53 degrees and light rain for Super Bowl XLVIII in 2014? Any takers?
I’ll be spending this Sunday doing what I always do on Super Bowl Day: Eating nonstop, watching Puppy Bowl and then kind of watching the Super Bowl while spiraling into a sugar crash.
I made these sliders with game day in mind. I think they would be so great for a party (or a party of one) but here’s a hint: these lentil balls are also super good with pasta, on a sub and just on their own.
Lentil ball ingredients:
- 1/2 cup cooked lentils
- 1 cup cooked brown rice
- 1/4 cup old fashioned oats
- 1/4 cup + 2 tablespoons wheat germ
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1/4 cup whole wheat flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon nutmeg
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons dry mustard
- 2 teaspoons molasses
- 1 tablespoon extra virgin olive oil
- 1/2 cup chopped onions
- 1 tablespoon finely chopped carrots
- 1/2 cup finely chopped celery
- 1 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- 1 15 ounce can diced tomatoes
- 1/2 teaspoon dried basil
- 1 teaspoon tomato paste
- Sea salt, to taste
- Fresh ground black pepper, to taste
- 8 slider buns
- 1 tablespoon vegan butter substitute
- 1-2 cups arugula (depending on how much you love arugula)
- 1 cup Daiya Mozzarella Style Shreds (or the Trader Joe’s version)
Preheat your oven to 300 degrees Fahrenheit.
Mix all of the lentil ball ingredients together in a large bowl.
Scoop out approximately 3 tablespoons of the mixture and use your hands to form the mixture into balls.
Place the lentil balls on a baking sheet lined with parchment paper.
Cook for 15 minutes on each side, 30 minutes total.
Remove from the oven and let stand for 10 minutes.
5-10 minutes before you remove the lentil balls from the oven, go ahead and get started on the tomato sauce.
Heat the olive oil in a large skillet over medium heat. Stir in the onions, carrots, celery and parsley.
Reduce the heat to low and cover the pan, allowing the vegetables to cook until soft, approximately 15 minutes.
Remove the cover and increase the heat to medium. Add in the garlic and cook for 30 seconds.
Add in the diced tomatoes, tomato paste, basil and a sprinkle of sea salt and pepper. Bring the sauce to a simmer, then reduce the heat to low.
Cover once again and allow the sauce to simmer slowly for 10 minutes. Remove the sauce from the heat and let it cool for 3-5 minutes.
Pour the sauce into a blender or food processor and blend until the tomatoes are pureed, roughly 30 seconds.
Pour the sauce back into the pan and turn the heat on low.
Add the baked lentil balls to the sauce, spooning the sauce over the tops of the balls to cover completely.
Cover the skillet and allow the lentil balls to simmer with the sauce over low heat for 8 minutes.
Spread the underside of each half of the slider buns with vegan butter substitute. Toast the buns until golden brown.
Place a layer of arugula on each slider bun and top with a lentil ball. Spoon some sauce over top of each lentil ball if you like.
Sprinkle with Mozzarella Style Shreds and serve warm.