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serve plain or with whole grain pasta and spaghetti sauce for the main dish. From the cookbook Whole Foods
6 dozen
1 cup short grain brown rice
1 lb tofu, mashed
2 tablespoons Braggs liquid aminos or soy sauce
1 cup pecan meal
1 cup fresh wheat germ
1/8 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 teaspoon dried oregano
1. Notes: rinse the rice well and drain the tofu well by pressing it before mashing.
2. Cook rice in 2 cups water until almost all water is absorbed or about 35 minutes.
3. Preheat oven to 350°F Oil two cookie sheets.
4. Mix all ingredients together and make 1 inch balls. Place balls on cookie sheet.
5. Bake for 30 minutes.
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