It’s pumpkin season and I have created these absolutely amazing Hokkaido Tofuballs in a hearty Tomato Sauce for you. They are filled with so much flavour that you almost wont believe they are only made of plants. With the many spices, this recipe is so tasteful that it’s almost addictive – in a good way. Double the recipe if you wanna make sure to have leftovers for the day after and satisfy those cravings.

More yummy fall and winter recipes:

• Christmas Spice Banana Bread with Tahini Swirl
• Vegan Danish Rice Pudding “Risengrød”
• Turmeric Latte (Golden Milk)

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Hokkaido Tofuballs in a hearty Tomato Sauce

Indulge yourself in this gorgeously flavoursome fall recipe for hokkaido tofuballs and a lovely tomato sauce.

Course Dinner, Lunch, Main Course

Cuisine Italian

Servings 3 servings

Author Luna Linnemann

Ingredients

Hokkaido Tofuballs

• 1 onion
• 3 garlic cloves
• 200 g tofu
• ½ cup hokkaido puree (100 g)
• 1 cup oats
• 1 tbsp tomato paste
• 3 tbsp balsamic vinegar
• 1 tbsp tamari sauce
• ½ orange (the juice)
• 1 lime (the juice)
• 2 tsp cumin
• 1 tsp paprika
• ½ tsp pepper
• ½ tsp rosemary
• ½ tsp basil
• ½ tsp oregano
• ⅓ tsp cayenne pepper

Tomato Sauce

• 1 (red) onion
• 3 garlic cloves
• 3 tbsp capers
• 400 g chopped tomatoes (1 can)
• ¼ cup hokkaido puree (50 g)
• 1 tbsp tomato paste
• 1 cup water
• 1 tbsp tamari sauce
• 3 tbsp balsamic vinegar
• 1 tsp paprika
• ½ tsp pepper
• 2 tsp rosemary
• 1 tsp basil
• 1 tsp oregano
• ½ tsp smoked paprika (optional)

Optional

• Quinoa or rice
• Fresh koriander

Instructions

• Optional: cook quinoa or rice.

Hokkaido Tofuballs

• Turn on the oven to 180°C/350°F.
• Peel the onion and garlic cloves. Add these and the remaining ingredients to a food processor and pulse. Make sure to scrap down the sides once a while.
• Once the ingredients have become one mass, form the tofuballs, using one large heaped table spoon for each. Place them on a baking tray and place in the oven for 25-30 minutes.
• Turn the oven on grill for about 5 minutes, but make sure they don't burn.

Tomato sauce

• While the tofuballs are in the oven, peel the onions and garlic cloves. Chop these and the capers finely. (Alternatively, add them to the food processor and blend until the desired consistency – no need to clean it from making the tofuballs).
• Add the onions, garlic and capers with the remaining ingredients to a sauce pan. Bring to a quick fry/boil and then let it simmer until the tofuballs are done.
• Add the tofuballs to the sauce pan and enjoy as is or with some cooked quinoa or rice.

The post Hokkaido Tofuballs in a hearty Tomato Sauce appeared first on Cumin and Yin.

Mouthwateringly addictive, whilst creamy, rich, and healthy – that’s what these Orange Chocolate Truffles are! Make sure to double up the recipe and keep some in the freezer for an easy afternoon craving or lunchbox surprise.

More yummy bliss balls:

• Peanut Butter Chickpea Energy Balls
• Black Bean Bliss Balls

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Orange Chocolate Truffles

Mouthwateringly addictive, whilst creamy, rich, and healthy – that's what these Orange Chocolate Truffles are!

Course Dessert, Snack, Sweet Treat

Prep Time 20 minutes minutes

Servings 20 pieces

Author Luna Linnemann

Ingredients

• 1 can black beans (250 g cooked and drained)
• 1/2 cup grated coconut
• 20 juicy/fresh dates
• juice from 1/2 an orange
• zest from 1/2 an orange
• 1 cup oats
• 5 tbsp cacao powder

Instructions

• Pit the dates and add them to a food processor or high speed blender.
• Grate the orange and squeeze the juice out of it. Add to the food processor.
• Add the rest of the ingredients and process until a smooth, sticky dough forms.
• Roll into a desired size. I use a large (heaped) tablespoon for one truffle.
• Optional: roll in coconut flakes, cacao powder or oats.
• Enjoy or keep in the freezer as an easy snack!

Video

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A heavenly & healthy Cookie Dough

These Peanut Butter Chickpea Energy Balls are heavenly and taste just like a perfect cookie dough. Adding chickpeas gives them that lovely soft and gooey texture similar to cookie dough. They are super easy to make and will become your new everyday favourite snack. They are great for an on the go energy snack and can easily be stored in the fridge for a week. You can also make a bigger batch and store them in the freezer, taking the amount needed out whenever convenient to you.

Can I swap some of the ingredients?

You can easily swap the chickpeas for lima beans or other white beans. The same goes for the almond flour which can be swapped for oat flour. They will get a slightly more dry texture though and the taste will be less sweet.

Another yummy bean snack:

• Black Bean Bliss Balls

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Peanut Butter Chickpea Energy Balls

Easy protein rich energy snack balls filled with peanut butter and chickpeas. Yum!

Course Dessert, Quick Bite, Snack, Sweet Treat

Prep Time 15 minutes minutes

Servings 25 balls

Author Luna Linnemann

Ingredients

• 150 g fresh/soft dates (pitted)
• 1 can (230g) chickpeas
• ½ cup peanut butter
• 1 cup almond flour (or oat flour)
• ½ cup oat flour (GF if necessary)
• 1 tsp cinnamon powder
• ½ tsp maca powder (optional)

Instructions

• Pit the dates.
• Add all ingredients to a high speed blender or food processor and blend until a dough forms. You may need to stop and scrape down the sides a few times.*
• I use a big scoop for each ball, but you can make them smaller or larger depending on how you like them best. Enjoy!
• Keep in the fridge for up to a week or a month in the freezer.

Notes

* it is possible to mix it by hand using a fork to mash the chickpeas and dates and then stir in the rest of the ingredients. It will take you a bit longer and more effort, but is doable.

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If you are looking for an easy lunch spread, this creamy pea and edamame spread is perfect! It is easy to make, rich in proteins and can easily be stored in the fridge for a few days. It also great as a dip for carrot sticks or nachos.

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Creamy Pea and Edamame Spread

This easy pea and edamame spread is great for lunch and goes well as a dip for pommes frittes or on top of a salad.

Course Dip, Dressing, Lunch, Side Dish

Prep Time 5 minutes minutes

Author Luna Linnemann

Ingredients

• 2 dl peas
• 2 dl edamame beans
• 1 tbsp tahini (or olive oil)
• 1 dl water
• 1 tbsp lemon juice
• 10 fresh basil leaves
• ½ garlic clove
• ½ tsp cumin
• ⅓ tsp pepper
• pinch of salt

Instructions

• Mix all ingredients in a blender or foodprocessor and blend until smooth.
• Enjoy on top of a piece of toasted bread of as a dip.

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Tofu scramble is perfect for the best meal of the day: brekky. This easy tofu scramble gives you a great start to the day and at the same time fuel for whatever activities I need to do. Freshly baked bread is lovely in the morning, but tofu is amazing for keeping you full in a lighter sense than bread can be. Enjoy this tofu scramble with some dijon mustard on the side. It definitely beats the usual ketchup sauce!

If you want to go for big brunch try these amazing carrot and sunflower seeds rolls

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Tofu scramble

Tofu scramble is a yummy and quick alternative to scrambled eggs in the morning. Works great as a breakfast on the go as well.

Course Breakfast, brunch

Cook Time 10 minutes minutes

Servings 2 people

Author Luna Linnemann

Ingredients

• 200 g firm tofu
• olive oil for frying
• ½-1 tsp cumin
• ½ tsp garlic powder
• 1 tsp tomato paste (optional; alternatively a sliced tomato or salsa sauce)
• 1 tsp tamari sauce (optional; alternatively more salt)
• ½ tsp pepper
• pinch of salt
• dijon mustard (for serving)

Instructions

• Heat a frying pan with oil and all the spices.
• While the spice mixture heats up, use your hands to crumble the tofu into the desired scramble size onto the pan. I usually leave some bigger pieces to get a good mix of small and large size tofu pieces.
• Fry it for about 5 minutes (or longer, if you like it a bit more crispy) while giving it a stir.
• Enjoy with some dijon mustard.

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