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Bulgar Wheat Broccoli Miso Balls

Name: Bulgar Wheat Broccoli Miso Balls
Cuisine: Japanese
Ingredients: 1 cup vegan ricotta; 3 Tbs white miso; 1 Tbs grated ginger; 2 cups bulgar wheat cooked; 2 cups finely chopped broccoli; 2 red salad onions finely chopped; Sea salt flakes; 1 cup sesame seeds; 2 cups slivered blanched almonds; 2 tsp nutritional yeast; 2 Tbs lemon juice; 1/2 tsp salt; 3/4 to 1 cup water; Micro leaves; Radish; Zucchini shaved; Broccoli Blanched; 1 Tbs white miso; 2 Tbs mirin; 1 tsp maple syrup; 1 tsp sesame oil

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W H O L E S O M E 3 6 5

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Ingredients

1 cup vegan ricotta
3 Tbs white miso
1 Tbs grated ginger
2 cups bulgar wheat cooked
2 cups finely chopped broccoli
2 red salad onions finely chopped
Sea salt flakes
1 cup sesame seeds

Vegan ricotta

2 cups slivered blanched almonds
2 tsp nutritional yeast
2 Tbs lemon juice
1/2 tsp salt
3/4 to 1 cup water

Salad items

Micro leaves
Radish
Zucchini shaved
Broccoli Blanched

Dressing mix

1 Tbs white miso
2 Tbs mirin
1 tsp maple syrup
1 tsp sesame oil

Preparation

Preheat oven to 200 degrees Celsius and line a baking tray.
Mix the vegan ricotta, miso and ginger.
Add the rest of the ingredients except the sesame seeds and combine well.
Shape the mixture into balls using 2 tablespoons per ball and roll in sesame seeds.
Place on the baking tray, spray with olive oil, and bake for 25 minutes.

Ricotta process

Blend all ingredients together.

Recipe notes

White miso has a sweeter taste than darker varieties and adds a funkiness; it is fermented and beneficial for digestion.
The recipe is inspired by Donna Hay's book and adapted for dietary preferences.

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