My Sunday Dinner!

Tempeh Cannellini Balls with Roasted Red Pepper Sauce Over Whole Wheat Rotini

Tempeh Cannellini Balls with Roasted Red Pepper Sauce Over Whole Wheat Rotini

Today my dad drove up to visit my boyfriend, Collin and I for a full day of Rochester fun times and activities, First we went to Starry Nites Cafe on University which is one of my favorite coffee shops I’ve found in the city for some iced coffees; then we went to the Owl House, a restaurant that serves all made from scratch local foods with tons of vegan items or dishes that can be made vegan. I got the green giant scramble with tempeh bacon and multigrain toast. It was fucking amazing. Then we went to get some Kombuchas at our local health food shop, stopped into a bike store to browse, then went to a Red Wings game to watch some baseball, which is me and my dad’s favorite past time. After the game we hit up Havana Cabana, an awesome bar and Cuban restaurant on Alexander for some sick mojitos (I got coconut…again fucking amazing stuff). After we were nice and buzzed I made a huge sunday dinner for the three of us. I cook pretty much every night of the week, but Sundays I always like to cook an elaborate, semi time consuming meal like this one. We listened to music and chatted while I cooked and the food was delicious if I do say so myself! I got the meatball recipe from pinterest and tweaked it, which I will share below, and got the sauce recipe from the Minimalist Baker, one of my favorite vegan recipe blogs. 


8 oz. tempeh

1 cup cannellini beans

1 cup wheat germ

1/2 cup nutritional yeast

1/2 cup marinara sauce (your fav. brand)

1 tbsp. tomato paste

6 oz. chopped spinach

3 cloves garlic

1 tbsp. olive oil

1 tbsp. fresh rosemary

1/4 cup brown rice flour

salt & pepper to taste

1 tsp. dried oregano

2 tbsp. molasses (my secret ingredient thanks to my mom!)

Preheat your oven to 375 degrees. Chop the tempeh into tiny, pea-sized pieces and saute in a saucepan over medium heat with the olive oil, chopped spinach, and garlic until spinach is wilted. Set aside to cool. Next, mix the brown rice flour, wheat germ, nutritional yeast, salt, pepper, and oregano in a large bowl. In a separate bowl, mash beans into the marinara sauce and tomato paste. After they’re mixed together, add in cooled tempeh and spinach mixture. Once those are mixed, add them into the dry mixture and use your hands to incorporate everything. Form into balls and place on greased cookie sheet. Bake for 15 minutes on one side. Flip, then bake 15 more minutes on the other side. Let cool and enjoy!

We also had a huge spinach salad with the pasta and meatballs and the whole meal was creamy, satisfying, super yummy. I’m already pumped to devour the leftovers at work tomorrow. After my dad left, Col and I went on an evening walk around Cobb’s Hill Park and are now finally relaxing to end the most perfect Sunday.


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