Buddha Balls

Submitted by Allie Jones

Actually, in the Moosewood cookbook – it is called “Buddha’s jewels”

Ingredients

Dumplings:
36 ounces firm tofu , mashed 
2 tablespoons peanut butter 
3 tablespoons Braggs liquid aminos 
8 scallions , chopped 
1 green pepper , diced 
1 1/2 cups mushrooms , chopped 
1/4 cup water chestnuts , diced 
Sauce:
1 1/2 cups juice , see note 
1/4 cup cider vinegar 
1/4 cup Braggs liquid aminos 
1 garlic clove , minced 
2 tablespoons cornstarch 
2 tablespoons cold water

Directions

-Preheat oven to 375.
-In a large bowl mix all dumpling ingredients. Shape into 2 dozen 2-in balls and place on a baking sheet that has been sprayed generously with non-stick cooking spray.
-Bake at 375F for 45 minutes or until golden and firm. 
-Combine all the sauce ingredients except corn starch and cold water in a saucepan. Bring to boil. Dissolve the cornstarch in the cold water and then stir in and simmer. Continue to stir until thickened and clear. Pour over dumplings and serve immediately. 
-Can serve with rice and steamed veggies. 
-Makes four generous servings (6 meatballs in a serving)

NOTES:
-For the juice: You can use orange, pineapple, or apple (or a combination) I use straight pineapple juice.
-The tofu should be firm or extra firm and water-packed. Silken tofu is too soft for the meatballs to keep their shape.
-Braggs Liquid Aminos: can be found at a health food store. It’s a wheat free version of soy sauce