Spaghetti with Meatballs
Garlic Bread
Salad with Diced Apples, Roasted Beets and Raisins
Liz made her classic red gravy, er, sauce; used some of the focaccia from the other night to make cheesy garlic bread under the broiler; and on the side, a huge salad with iceberg lettuce, roasted beets, diced apple, raisins and (Daiya) blue cheese dressing.
Since we've been gone, there's a new vegan grocery store that opened in Strongsville, OH called AVE MKT (you may have seen them in VegNews). In addition to a variety of cupcakes and other vegan goodies, they carry the best selection of hard-to-find items that we used to have to get via mail order -- like Match Meats.
For the meatballs, we used Match Meats Ground Beef (bonus! gluten-free!), mixed with day-old Einkorn bread (softened with soy-milk), shredded onion, garlic, ground fennel seed and red pepper flakes. They were shaped into 1 1/2" balls, and pan-fried in olive oil in our flat-bottomed wok, then transferred to the warm sauce. Using the entire package, we ended up with 21 meatballs (a.k.a. tomorrow's lunch).