Monday, April 25, 2011

My first attempt

Hi everybody!! ok so i am off today and I have decided to attempt to make vegan albondigas!!!!!! (spanish for meatballs) sounds easy? there's a twist.. these meatballs will be cooked in a broth mexican style. yes cooked in a broth no meat, no egg... using beans rice and tofu with some spices as well.. I'll post some pictures as I make it. see you all in a bit!! in the meantime here is some info on albondigas!

Mexican meatball soup. A totally soul satisfying meal in a cazuela. Al-bund-e-gaas or meatballs, derived from an Arabic word for hazelnut or small round object, al-bunduq, according to Wikipedia. Albondigas are a variety of meatball that is common in Spain and Latin America. Although their origin is not certain, culinary researchers believe that the recipe was derived from an Arab dish that was taken to Spain during the Muslim occupation. Albondigas are a popular appetizer that are served in a tomato sauce; in Mexico, the meatballs are more commonly served a light broth with diced vegetables.

Meatballs are a popular food in many cultures throughout the world. In the United States, they are common in spaghetti and other pasta dishes, usually served with a tomato sauce. In Portugal and Brazil, they are fried and served on a bed of rice, and in Sweden, they are usually served with buttered noodles or boiled potatoes. Swedish meatballs are generally much smaller than the American and Italian varieties, which may approach the size of a small orange. Very large meatballs are often served singularly, whereas smaller varieties are usually served in a cluster on a starchy bed.

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