The VB6 Cookbook: Meatballs and Chocolate Mousse

 With January comes diets, cleanses, resolutions to be better to our bodies by eating less and working out more.  The gyms are crazed, spin and yoga studies fully booked and sales of quinoa and Kale on the rise.  I fall prey to the January resolution every year without fail.  This year I have recommitted to my fitbit, on nights I have not hit my step goal you will find me feverishly dancing around the house to rack up the steps.  I also bought a juicer, which now may crowd out my coffee pot on the counter, at least until the end of the month.  And here are these eggplant "meatballs" and avocado chocolate "mousse" from Mark Bittman's VB^ ("Vegan Before Six") cookbook.  Bittman, the long time NY Times food writer is an evangelist for healthy and environmentally responsible eating.   He always makes me feel guilty about what I am doing to my body and the planet.  I bought this book back in July, but these are the first two recipes I have made out of them.  As with most Bittman recipes, they worked well - just as he described, and were easy.  They did not wow me, but is it possible to be wowed by eggplant meatballs?  The avocado mousse grew on me.  At first bite I tasted too much avocado and not enough chocolate, but two bites in I liked that balance.  A real treat, not that healthy since it does have sugar and fat, but something you can feel a good bit better about when you need your chocolate fix. 

Eggplant Meatballs
(printable recipe) 
While these meatballs did not wow me, they were not, as I feared they may be, gross.  They were tasty enough and had the heft you want in a meatball.  I think the flavor was a bit bland, and will next time combine eggplant with some mushrooms for a slightly meatier texture.  These still have carbs though (in the form of beans and breadcrumbs) so these may not be attractive to the hard core clean eaters of 2015, but this is a great option for vegans, vegetarians and those trying to cut down on meat consumption!

Ingredients
3 tablespoons of olive oil
1 pound eggplant, unpeeled, cut into cubes no larger than 1 inch
1 teaspoon salt
1/2 teaspoon pepper
1 onion, chopped
1 tablespoon minced garlic
1 cup cooked or canned white beans
1/4 cup chopped fresh parsley
1 cup whole wheat breadcrumbs
pinch red chile flakes
2 cups tomato sauce

Directions:

1. Heat oven to 375 degrees.  Use 1 tablespoon olive oil to grease a large rimmed baking sheet.  Put 1 tablespoon oil in a large skillet over medium-high heat.  When it's hot, add the eggplant and 1/4 cup of water.  Sprinkle with the salt and pepper and cook, stirring occassionally, until the pieces are lightly browned and dehydrated, about 10 - 15 munutes.
2. Transfer the eggplant to the bowl of a food processor.
3. Add the remaining tablespoon of oil to the pan and heat over medium, add the onion and garlic.  Cook until translucent, 3  -5 minutes.  Transfer the onion and garlic to a large bowl.
4. If using canned beans, rinse and drain.  Add to the food processor, along with the parsley.  Pulse until well combined and chopped but not pureed.  I left mine a little chunky.
5. Add the eggplant mixture to the bowl with the onions and add the breadcrumbs.  
6. Stir to combine.
7. Form into balls about 2 inches in diameter and place on baking sheet.
8. Bake, undisturbed, until they are browned, about 25-30 minutes.
9. Serve with warmed tomato sauce.

Avocado Chocolate Mousse
(printable chocolate) 
I have tried avocado chocolate concoctions before, but have not found them to my liking.  I grew up in a house with dessert every night.  Spoiled we were with pudding, cakes and cookies.  Jello with fruit in it was a healthy night.  So I am programmed to want something sweet after dinner.  This, while with sugar and plenty of fat, is probably healthier than the Skinny Cow ice cream sandwiches or other "diet" dessert options which are filled with artificial ingredients.  This still tastes like avocado too, which has the effect of limiting the portions you eat.  It is good, but not so good you want to eat the entire bowl!

Ingredients
4 ounces dark chocolate, chopped
2 ripe avocados, chopped
1 cup unsweetened plain non-dairy milk (I used almond)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
raspberries

Directions:

1. Melt the chocolate in a small, clean metal or glass bowl set over gently bubbling water, or in the top of a double boiler.  When it is almost completely melted, remove the bowl from the heat  and stir in the chocolate until its totally smooth.  Let the chocolate cook until you can hold the bowl.
2. In the bowl of an electric mixer with a whisk attachment or in a bowl with a hand mixer, combine all of the ingredients except the raspberries, including the melted chocolate.  Beat with the mixer until smooth and fluffy - 3 - 8 minute.
3. Transfer to a bowl and refrigerate until cold - for at least 2 hours.
4. Serve with raspberries.
5. This is a one and done recipe, it does not hold up well to the next day.