Genius balls with Barley and Spinach

SERVINGS 4

PREPARATION 10 MINUTES

Genius Balls, Plant Based, plant-based balls

INGREDIENTS

2 + 2 tbsp olive oil
1/2 cup chopped spring onion, including the green part
1 tbsp tomato paste
500 g coarsely chopped spinach
300 g coarse barley
900 ml vegetable broth, hot
1/4 cup chopped dill
2 tbsp freshly squeezed lemon juice + extra for serving
1 tsp lemon zest
1 tsp salt flakes
1/2 tsp lemon pepper
1 package Genius Balls

Tip

We can accompany the food with vegan feta or parmesan, homemade vegetable parmesan or nutritional yeast. But it's delicious on its own!

COOKING INSTRUCTIONS

Heat 2 tbsp. olive oil in a large saucepan over medium-high heat.
Add the onions and sauté for about 2 minutes or until softened.
Add the paste and mix well. Once incorporated, add the spinach (in batches if necessary) and mix until wilted (about 2 minutes).
Add the barley and continue stirring for about a minute.
Add the hot broth and immediately after the remaining ingredients. Stir and when it begins to boil slightly, reduce the heat to medium.
Let the food simmer for 20 minutes until it absorbs its liquids and the barley is cooked, but remains quite watery. (As it cools, it will continue to thicken)
Remove from heat and add 2 more tablespoons of olive oil.
While the barley is boiling, fry the meatballs according to the instructions and keep them warm.
Serve immediately with extra lemon if desired.

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Genius balls with garlic maple & soy sauce

SERVINGS 3-4

PREPARATION 10 MINUTES

Genius Balls, Plant Based, plant-based balls

INGREDIENTS

200 g basmati rice
60 ml maple syrup
60 ml soy sauce
60 ml water
1 tbsp brown sugar
2 tbsp cornflour
1 tsp ginger powder
2 tbsp olive oil
3 cloves of garlic, crushed with the special tool
1 package Genius balls
a little chives (optional)

COOKING INSTRUCTIONS

Boil the rice according to the package instructions.

Mix the maple syrup, soy, water, sugar, cornflour and ginger in a bowl.

In a small saucepan, heat the oil over medium heat. Before it gets too hot, add the garlic and stir for about a minute. We don’t want it to take on more than a little color.

Add the syrup mixture to the saucepan and increase the heat a little. Stir frequently and once the sauce begins to thicken, remove it from the heat (about 3-5 minutes).

Prepare the meatballs according to the instructions, dip them in the sauce and serve with rice. If desired, garnish with a little chives.

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Genius Balls Plant Based plant-based balls

Easy Pizza with Genius Plant-based balls

SERVINGS 2-4

PREPARATION 10 MINUTES

Genius Balls, pizza, Plant Based, plant-based balls

INGREDIENTS

Ingredients for a 35 cm pizza

8-10 Genius Balls
1 pizza base (homemade or store-bought)
½ cup (120ml) spicy tomato sauce (homemade or store-bought – see tip)
a few slices of raw onion
a few cherry tomatoes cut in half (or tomato slices)
fresh basil leaves

COOKING INSTRUCTIONS

Fry the Genius Balls according to the package instructions.
Spread the sauce on the pizza base and add the remaining ingredients except the basil. Bake according to the dough instructions.
Add a few basil leaves and serve.

Tips

The above quantities are for a pizza with a diameter of approximately 35 cm. We adjust depending on the size of our base. The sauce should be relatively thick and spread a thin layer. If we add too much, the dough may not cook properly.
Of course, we can adapt the recipe and add ingredients that we like, just make sure they are cut thinly so that they have time to cook (e.g. mushrooms, peppers, etc.)

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Genius Balls pizza Plant Based plant-based balls

Sandwich with Red Balls Arugula and Vegan “Parmesan”

SERVINGS 2-4

PREPARATION 10 MINUTES

Genius Balls, Plant Based

INGREDIENTS

For the vegan “parmesan”:

1/2 cup raw and unsalted cashews
2 tbsp nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp lemon zest (optional)

For the sandwiches

2-4 fresh bread rolls, split in half
a little wild arugula
1/2 – 3/4 cup tomato sauce (for spaghetti)
8-16 Genius Balls, fried according to package directions

COOKING INSTRUCTIONS

To make the “parmesan” put all the ingredients in a food processor and pulse until coarsely ground. Store in a jar (it will keep longer in the refrigerator).
For sandwiches, spread a little rocket on the buns and add tomato sauce and meatballs. Sprinkle with a little “parmesan” and enjoy!

Tip

You can find a recipe for Genius Balls with tomato sauce here. Alternatively, use your favorite spaghetti sauce!

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Genius Balls Plant Based

Greek Salad Burger

SERVINGS 2-4

PREPARATION 10 MINUTES

Genius Burger, Plant Based

INGREDIENTS

For the Tzatziki

150 g cucumber with the skin
200 g strained soy yogurt (called Greek Style)
2 tsp finely chopped dill
1 clove garlic, crushed with a press
1 tsp apple cider vinegar
1/4 tsp sea salt
1/4 tsp white pepper
1/8 tsp sugar

For the burgers

1-2 packs of Genius Burgers
2-4 burger buns
olive paste
tomato slices
cucumber slices
onion slices
lettuce

COOKING INSTRUCTIONS

For the tzatziki:

Grate the cucumber on a coarse grater and transfer it to a fine sieve lined with cheesecloth or muslin. Set aside for a while.
In a bowl, gently mix the yogurt, dill, garlic, apple cider vinegar, salt, pepper, and sugar, then refrigerate.
Gather the cucumber in the cheesecloth and squeeze firmly to remove its liquids. Set aside again and repeat periodically. Once thoroughly drained, add it to the yogurt mixture and stir gently.

For the burgers:

Cook the Genius Burgers according to package instructions.
Spread the buns with olive paste, add some lettuce, onion, tomato, burger patty, cucumber, and tzatziki, then enjoy!

Tips

-You can find strained soy yogurt in organic stores. If you can't find it, you can make your own with plain soy yogurt by placing it in a cotton yogurt or plant-based milk straining bag. Leave it in a sieve over a bowl in the refrigerator for 12-24 hours to thicken.
-Store any leftover tzatziki in an airtight container in the refrigerator for up to 3 days.

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Genius Burger Plant Based