yesterday's Spicy Autumn Veggie Burger mix. I formed the mix into neatballs and baked them on a parchment-lined sheet at 425 degrees F for about 18 minutes.
I served my little beauties over a bed of whole wheat linguini tossed with a rustic pine nut sauce. Fabulous! Though I probably wouldn't serve these particular neatballs with the rustic pine nut sauce again. The flavors were great on their own, but seemed to clash a bit when served together.
The recipes for the veggie burgers and pasta sauce were both from Mark Bittman's How to Cook Everything Vegetarian.
Tomorrow brings the next installment of Moonshine Monday! Hope you had a fantastic weekend.