Swedish Meatballs

This has got to be the best vegan Swedish meatball recipe I have ever tasted!  I found it here: The Seitanic Chef's Swedish Meatballs

I do not tend to cook with added oils, but I made an exception when I browned the meatballs.  I used a tablespoon of Earth Balance.  Next time I will try baking them in the oven.

I also left out the mushrooms since I wanted my children to eat this.  I also used only about 6 ounces of Tofutti Sour Cream.
I had a jar of Ikea's Lingonberry Jam in the refrigerator, so I served that with this dish.  Very tasty!

So when cooking with low-fat in mind, I will try making it this way:

--Bake the meatballs
--no sour cream substitute, but add some lemon juice for that sour taste
--in place of the soy creamer, use soy milk

I am really looking forward to the next time I have the excuse to make these!

Making Blue Corn Tortillas

Above, the ball of masa is in between two pieces of plastic wrap on the tortilla press.

Here I have taken the top piece of plastic wrap off after I pressed the ball on the press.

You can buy a tortilla press for $10-$15 online or at a South American market.

A stack of blue corn tortillas!  

These are so easy to make.  Mix masa and water 1:1, roll a small ball, put it between two sheets of plastic wrap on a tortilla press, press it, remove the plastic wrap, cook in a dry pan 1 minuter per side, stack and eat.  If you do not have a tortilla press, use a rolling pin or even just flatten it with your hands.

I like mine with beans and salsa…

You can use parchment paper if you do not want to use plastic wrap.  If plastic does not bother you, try using a cut plastic baggie since the plastic is much thicker and easier to work with.