Put all the ingredients for the meatballs in a bowl. Heat upyour water. Add the hot water to the meatball mixture,incorporating it well into a soft dough. Form meatballs and bakethem till golden brown or cook them in a non-stick skillet tillgolden on both sides.Fill your pitas with the raw vegetables you have chosen to use.Insert the patties and top with the spaghetti sauce. Serve.
Bleeding Heart's Comfort
1 1/2 cups Seasoned Breadcrumbs (recipe follows)6 artichoke hearts, coarsely chopped1 cup prepared spaghetti sauce (your favorite)3 Tbsp. finely chopped parsley2 Tbsp. extra-virgin olive oil1 tsp. onion powder1/2 tsp. garlic powder1 tsp. paprika1/2 tsp. sweet basilSalt to taste2 Tbsp. ripe olives, chopped6 whole wheat tortillasIf you use raw artichokes, clean the choke out of each one,cut out the hard part (opposite the stem), chop them coarselyand cook them in the prepared spaghetti sauce, adding to it theother seasonings and salt to taste, till tender.When the artichokes are done, scoop them by spoonfuls unto thecenter of each tortilla, add the chopped olives, and generouslysprinkle with Seasoned Breadcrumbs. Fold each tortilla into a roll.Serve.If your artichokes are cooked already, only heat up the spaghettisauce with the chopped artichoke hearts in it till flavors blend,and then proceed with the rest of the recipe.***Use the remaining spaghetti sauce on each roll as eachperson eating them might wish.
Toast whole wheat bread and pulverize it in a blender or foodprocessor to make 1 cup. Add to it 1/2 tsp. onion powder, 1/4 tsp.garlic powder, 1/8 tsp. paprika, 1/2 tsp. Italian Seasoning and 1Tbsp. vegan Parmesan cheese or a mock Parmesan recipe of your choice.Mix well, and use as directed above.
Health Builder's Delight
1 large eggplant, peeled, seeded and cubed1 green Bell pepper, seeded and chopped1 celery stalk, finely chopped1 large onion, minced1 cup Plum tomatoes, chopped