Veggie Rice Balls with Smashed Potatoes and Kale

Jen's Veggie Rice Balls

Source: The Garden of Vegan (2002)

1/4 lb. firm tofu, crumbled
1/2 c. vegetable stock
2 tbsp. rolled oat flakes
1 1/2 tbsp. Braggs (I use soy sauce)
1/2 c. fresh parsley
1 tsp. dried basil (I would use fresh for better flavour)
1/4 tsp. black pepper
1/2 c. bread crumbs
1/2 c. black olives, chopped
1 stalk celery, chopped
1 small onion, finely chopped
1 clove garlic, minced
1 1/2 cups rice (cooked and cooled; you can use brown if you like)
1/2 c. bread crumbs (for coating; you could add seasonings to this to add more flavour)

Directions

"Preheat the oven to 400 F. In a blender or food processor, blend the tofu, [vegetable] stock, oat flakes, [soy sauce], and parsley, until well mixed. Transfer mixture to a large bowl and then add the basil, pepper, bread crumbs, olives, celery, onion, and cooked rice, and mix well. Place bread crumbs for coating on a large plate. Form mixture into balls and roll in the bread crumbs. Lay on a lightly-oiled cookie sheet and bake for 20 minutes or until browned."

The recipe says it makes "10-15 balls, depending on size", but those would be large balls then! My batch resulted in almost 20 balls a bit larger than golf balls.

As for the potatoes, I simply boiled and them mashed them (skin on) with Earth Balance margarine, rice milk, salt, pepper, onion and garlic powder and folded in sauteed Swiss chard. The gravy was packaged herb gravy Road's End Organics.