Do you ever feel like you have a few leftovers that are not worth storing? Well, guess what!?! Now you can take the bits and pieces , put them together, puree them up and make a whole other creative dish. No need for waste which leads to guilt which leads to not wanting to cook :-).
Try any vegetable you have cooked and are leftover and enjoy.
P.S. I want to tell you that the vegetarian meat balls in the photo above are surrounded by roasted romanesco , also known as dinosaur vegetables.
Vegetarian “Meat Balls” with Ricotta and Parmesan:
1 cup roasted eggplant, peeled and cubed (roasted at 450 degrees until browned)
1 cup roasted cauliflower florets (roasted at 450 degrees until browned)
1/2 cup steamed broccoli
1/4 cup grated parmesan
2 TBS ricotta
1/4 tsp ground black pepper
1/4 tsp salt
2 slices whole wheat bread cut up or pulled apart into tiny pieces
Puree vegetables in a food processor until smooth. Stir in the Parmesan, the ricotta, the bread and the salt and pepper.
Roll into one inch balls, lay on parchment paper covered baking sheet.
Bake at 425 degrees for 40 minutes, turning over after 1/2 hour.