{"id":5115,"date":"2009-09-09T08:56:38","date_gmt":"2009-09-09T12:56:38","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=5115"},"modified":"2020-02-26T16:04:39","modified_gmt":"2020-02-26T21:04:39","slug":"spaghetti-and-bean-balls","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/spaghetti-and-bean-balls\/","title":{"rendered":"Spaghetti and Bean Balls!"},"content":{"rendered":"

Just like so many runs recently, the 15-miler went great yesterday.\u00a0 And it didn’t rain at all like I thought it would.\u00a0 I actually did slightly more than 15 miles in 1:52:06, for the 7:25 pace that I was going for.\u00a0 Since 15 seems like nothing compared to 20, I had been sort of downplaying this run in my mind.\u00a0 But I noticed during the run that my legs are definitely starting to feel the effects of all this mileage recently.\u00a0 Even so, I finished this one relatively easily (relative is the key word here), a now I have a lot more confidence about the upcoming 20 at 7:30 pace.\u00a0 So all is well on the running front, but taper time will be a welcome friend once my last long run is done.<\/p>\n

Fun with Bean Balls<\/h2>\n

\"Plate<\/p>\n

After a decent-but-not-great butternut squash lasagna from The Vegetarian Mother’s Cookbook<\/em><\/a>, Erin and I tried another recipe from it yesterday—spaghetti and bean balls!\u00a0 You might recall that last week I made spaghetti with lentil sauce, in an attempt to assuage Erin’s recent meat craving.\u00a0 It was pretty good, but this was better.\u00a0 Don’t be turned off the subtitle of this cookbook if you’re not a “pregnant or breastfeeding woman”—it’s really just a lot of good, whole foods.<\/p>\n

It’s a simple recipe to make, requiring just a little bit of chopping\/processing and 15-20 minutes in the oven.\u00a0 You could probably experiment with other flavors and vegetables here.\u00a0 I’m thinking onion, garlic powder, crushed red pepper.\u00a0 But they were pretty tasty even without this stuff.\u00a0 Soft, but tasty.<\/p>\n

It seems like there should be so many “bean ball” jokes I could make, but I can’t think of any.\u00a0 So I won’t try.<\/p>\n

Here’s my adapted recipe for the bean balls.\u00a0 You can serve them over pasta or on a sub roll.<\/p>\n

Spaghetti with Bean Balls<\/h2>\n
\n
Vegan Spaghetti with Bean Balls<\/div>\n
<\/div>\n
Serves: 4 servings<\/span><\/div>\n
\n
Ingredients<\/div>\n
    \n
  • 2 15-0z cans pinto beans, drained and rinsed<\/li>\n
  • 1 carrot, minced (or processed)<\/li>\n
  • A big handful of fresh parsley, minced (or processed)<\/li>\n
  • 1 clove garlic, minced (or processed)<\/li>\n
  • 1\/2 cup whole wheat breadcrumbs<\/li>\n
  • 1 Tbsp olive oil or canola oil<\/li>\n
  • 1-2 Tbsp your favorite Italian seasoning (basil, oregano, garlic, salt, etc)<\/li>\n<\/ul>\n
      \n
    • 3 cups of marinara sauce<\/li>\n<\/ul>\n<\/div>\n
      \n
      Instruction<\/div>\n
      \n
        \n
      1. Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine carrot, parsley, garlic, Italian seasoning, bread crumbs, oil, and beans. Mash with a potato masher (or use a food processor) until the mixture is sticky and relatively homogeneous. Season with salt and pepper to taste.<\/li>\n
      2. Form the bean mixture into 1-inch balls and align on a cookie sheet. Bake for about 20 minutes, turning once midway through, until the bean balls are nicely browned all over. While the bean balls bake, heat up the marinara sauce in a saucepan, and add the bean balls to the marinara when they’re done. Let sit for 5-10 minutes to combine the flavors. Serve over pasta or on sub rolls.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n
        <\/div>\n
        3.2.2929<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

        Just like so many runs recently, the 15-miler went great yesterday.\u00a0 And it didn’t rain at all like I thought it would.\u00a0 I actually did slightly more than 15 miles in 1:52:06, for the 7:25 pace that I was going for.\u00a0 Since 15 seems like nothing compared to 20, I had been sort of downplaying […]<\/p>\n","protected":false},"author":7,"featured_media":31085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[82],"tags":[],"class_list":{"0":"post-5115","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-vegetarian-meals","8":"entry"},"acf":[],"yoast_head":"\nBean Balls Recipe<\/title>\n<meta name=\"description\" content=\"A recipe for bean balls (as in "Spaghetti and Bean Balls" or "Bean Ball Subs"), adapted from The Vegetarian Mother's Cookbook.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, 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