My Vegan Kitchen

Plantbased finger food served on vine leaves

Imogen Taylor - Wednesday, September 23, 2020

Vegan rice balls with tomato kassundi!

I have used a ginger-cashew cream to bind these brown rice balls together. And served them on a bed of kassundi, sitting on an edible vine leaf..

These were scrumptious, and an exciting way to serve up plant-based party food.



1 cup cooked brown rice

Mix with the following

1 cup cashews, soaked in filtered water for 2 hours then drained

pinch salt

1 tsp ground ginger

1 tbsp nutritional yeast

1 good handful fresh Italian parsley, finely chopped

1/4 cup roasted pumpkin

almond milk, if liquid is required..

poppy seeds for garnish

Blitz all the above ingredients in a blender. Pour the ginger-cashew cream into a bowl and add the cooled brown rice.

Mix everything together till you have a firm, well amalgamated mixture.

Form into balls and sprinkle with poppy seeds. Allow to set in the fridge.




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