July 7, 2009: Spaghetti and bean mush

Time for the next installment in our series of warming winter recipes, submitted in honour of our recent giveaway. This recipe for spaghetti and beanballs was recommended by Penny, who's already posted the recipe on her own blog. As you can see, our beans didn't turn out too ball-y. Strangely, the mixture was far too wet and sloppy - this in spite of adding a few extra breadcrumbs and none of the kidney bean liquid at all! It wouldn't hold its shape when I fried the first half of the mixture, nor when I baked the rest, but it cooked happily enough as a bolognese sauce when stirred up with Heidi's hasty, tasty tomato sauce. It was in this form that we were finally able to eat and enjoy this recipe. And we did ultimately enjoy this a lot. The addition of plum sauce/relish/chutney (mango chutney in our case) is a twist I'd never think of and it adds a neat sweet dimension. You'll get something unique each time you try a different condiment.

Oh, and if you're concerned about the white mouldy appearance of the meal above, don't be - that's just a sprinkling of vegan parmesan!

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To try Penny's bean balls, you can see the recipe at Vegerati.
You can check out our rendition of Heidi's hasty, tasty tomato sauce here.