This weekend we had a little party. On that occasion I of course served some small delicacies with a buffet. Amongst others I prepared vegan-mince-strudel, walnut-pesto-croissants and the above mentioned pumpkin-green-spelt-balls.

To prepare this seasonal delicacy here the recipe.

For 24 pcs.:
7 oz. Hokkaio pumpkin (without seeds) (200g)
salt, pepper, thyme
olive oil

Slice the pumpkin into a casserole and season it with thyme, salt, pepper and some olive oil. Bake it golden-brown at 350°F (180°C) for about 20 minutes.

8 oz. tofu (250g)
1 onion
1/2 bunch of parsley
2 tablespoons soy yoghurt
1 dry white bread
1/2 carrot, grated
1-2 tablespoons lemon juice
1 tablespoons yeast flakes
1 teaspoon starch
1/2 tablespoons thmye, dried
6 seeds of Pimento, grinded
1/2 teaspoon Paprika
3 tablespoons unripe spelt grain (Grünkern), grinded

Smash the one half of the tofu with a fork and roast it with olive oil at medium heat. Dice the onion finely and add it. Season with salt, pepper and paprika.

Dice the other half of the tofu and put it together with the yoghurt, bread, carrot, lemon juice, yeast flakes, starch and spices in a mixer. Add the pumpkin and mix again. Season to taste with salt and pepper.

Mix the two prepared tofu-bulks in a bowl and stir in the unriped spelt grain. 

Form the bulk to 24 small balls and roast them in olive oil also at medium heat.

These appetizers can be enjoyed either hot or cold and are especially delicious at Christmas Season!

I wish all of you a wonderful fourth advent!

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