CHEESE BALLS WITH BLACK CABBAGE AND SUN DRIED TOMATOES – VEGAN RECIPES

During my last supper club, the recipe that particularly satisfied my creativity and the appetite of the guests was certainly that of the vegan cheese balls with black cabbage and dried tomatoes. When I organize a private event, I always try to bring new dishes to the table and avoid re-proposing the same dishes, both for the curiosity of the guests and for my personal pleasure. I love experimenting with new vegan recipes, it is perhaps my favourite pastime and in fact my library is full of notebooks and diaries in which I have noted down the various preparations made over the years (and that I continue to share every day on Natureat). Being a cook is a bit like being an artist-scientist, who locks himself up in his laboratory and gives life to his mental creations.

The little balls that I propose, despite their simplicity, have been a real culinary success, probably thanks to an ingredient that I have added and that now never misses out in my pantry: the sun dried tomatoes of Agriblea, which are very tasty and rich in benefits.

In fact, dried tomatoes have many useful properties for our body: they contain lycopene, which is an antioxidant able to fight free radicals; they have a good iron content, excellent ally to combat anaemia; they are rich in fibre, which help the good functioning of the intestine.

These tasty balls are perfect for a quick appetizer or snack. We hope you enjoy this recipe as much as we did! If you give it a try, be sure to let us know! Take a picture and tag it #natureatfood on Instagram. We genuinely love seeing what you cook up. Cheers!


Prep Total 15 mins| Portions: 15-20


Ingredients

  • 200 g cashew nuts, raw and without salt
  • 100 g of  Ciappa Organic Sun Dried Tomatoes  
  • ½ teaspoon of Garlic powder
  • 1 teaspoon of Extra virgin olive oil
  • Black sesame seeds as required
  • Fresh spices of your choice as needed
  • Salt as needed.100 g of Black Cabbage
  • 100 g of tofu or vegan ricotta cheese
  • 3 tablespoons of Nutritional yeast

Method

  1. Soak the dried tomatoes in cold water for about 15 minutes. Meanwhile, sauté the cleaned black cabbage in a pan with a drizzle of oil and remove the hardest part. In a food mixer, put the cashews and the ricotta, then start to blend and add the dried tomatoes (without the soaking water), the cabbage (without the cooking liquid), the garlic powder, the baking powder, salt as desired and continue to blend, until you get a creamy dough which can be kneaded with your hands. Let the dough rest in the fridge for about 30 minutes, in a bowl covered with a sheet of transparent film.
  2. At this point, chop the spices you have chosen and put them in a plate, in another plate put the sesame seeds. Take the dough and with the help of your hands create balls of the size you prefer. Divide the balls into two groups and roll one group into the spices and the other into the sesame seeds, so as to cover the surfaces well. Finally, serve.

Italian Version

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Vegan Food Blogger, Recipe Developer, Food photographer, Plant Based Private chef based in London and available worldwide