Often when I’m prepping food for a wedding, I like to imagine the soon-to-be newlyweds further down the road… happy, blossoming and thriving in their new married lives. Sometimes I place silent “wishes” in the food. No, I’m not saying that I think this necessarily does anything, but it’s a fun little thing I do in my head, to get through some of the more mundane tasks in the kitchen- and when I’m in that state of mind, my food usually ends up tasting better. I like to envision them growing old together and learning the delicate art of loving. I picture them spending time together, in their own kitchens making meals and reconnecting after a busy day’s work- hoping these simple daily acts, will keep them connected, through whatever comes. Because inevitably, it will come.
The other day, as Brian and I stood side by side, chopping a mountain of vegetables, a feeling of joy swelled up inside me. It didn’t matter that the sun wasn’t shining, or the sink was full of dirty dishes, or even that everything wasn’t exactly perfect. Somehow in that moment, all was right.
Most of all, I wish for these new couples, a generous sprinkling of these simple joyful moments throughout their lives.
Whole fennel seeds are cooked with the lentils.
Fresh ginger and turmeric are added to the sauce. If you can’t find fresh turmeric, ground will do just fine. But make sure to use fresh ginger.
The ingredient that gives the sauce its unique flavor is fenugreek leaves. I found them locally at the Oriental Market on Trent. If you can’t find them, don’t sweat it, the sauce will still taste good.
Cooked Lentils and quinoa are mixed with cilantro, garlic and whipped tofu.
The tofu acts as the binder, and is undetectable once they are cooked.
Roll into ping pong sized balls and place on a parchment lined baking sheet, or greased cookie sheet.
Bake for 20 minutes. While they are in the oven make the summer sauce.
Place lentil meatballs over the sauce and sprinkle with cilantro.
1 C black caviar lentils (uncooked)
½ C quinoa ( uncooked)
1 tsp fennel seed
1 tsp kosher salt
1 tsp granulated garlic
⅓ C chopped cilantro
6 oz firm tofu
1 T olive oilCoconut Fenugreek Sauce:
6 cloves garlic- minced
1 T fresh ginger, grated
1 tsp fresh turmeric, grated (or ½ teaspoon ground turmeric is )
1- 2 T olive oil
1 large tomato, finely diced
1 T dried fenugreek leaves ( optional)
1 13.5 oz coconut milk (not lite)
1 T lime juice,
1 tsp brown sugar
½ tsp salt, more to taste
¼ tsp cayenne, more to taste
fresh cracked pepper
3. Make sauce. In a skillet or medium pot, saute garlic and ginger in olive oil, on medium until just golden, stirring often to prevent scorching. Add turmeric ( root, or spice) sauté 1 more minute. Add diced tomato, sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off heat until ready to serve.
Make meat balls. Pre-heat oven to 400F. In a food processor, place the quinoa, and half the lentils, and pulse until texture of coarse sand. Place in a large bowl. Add the remaining lentils, chopped cilantro, salt, granulated garlic to the bowl and mix well. In the same food processor, add tofu and 1-2 T oil. (The tofu will bind the mixture and oil will keep tim from drying out.) Pulse tofu ad oil until smooth, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well. Prepare a parchment lined baking sheet. With your hands, kneed lentil mixture briefly it’s thoroughly mixed and salt and spices are evenly distributed. Form small ping pong sized balls. Place on baking sheet and place in the oven for 20-25 minutes.
Warm the sauce and place lentil meatballs over the sauce, and sprinkle with cilantro. Serve immediately.