There was little Evie loved more than good balls. They had to be a little salty, smell yummy, and a combination of spicy and sweet always sent her over the edge.
Evie kept her balls in a jar, on a shelf, in the fridge. They stayed fresher that way so she could include them in her morning bento for the gym. One of her secret pleasures was savoring a healthy kale ball after watching the buff boys lift weights. Luckily, her balls weren’t sweaty.
Curry Kale Balls
Pulse the following in a food processor until evenly ground but stop before it gets gummy:
- 1 t. curry powder, Madras style, hot
- 1 cup pistachios, shelled, I prefer roasted and salted
- zest from 1 lemon
Add and process until evenly chopped and mixed:
- 1 cup chopped kale, Dino/Tuscan type, no stems
Add these last and run the processor until a soft dough starts to collect. It will still be crumbly but will hold together.
- 8 medjool dates, pitted
Roll 12-14 balls between your palms then roll them in 1/4 cup pistachios, crushed fine, to coat.
Depending on how big you like your balls, you’ll get around a dozen. Keep refrigerated until needed.
NOTE: 1 teaspoon of hot Madras curry powder will give you a very slight heat in your throat after you swallow. If you want them hotter, add more but I wouldn’t go over 1 tablespoon unless you have big balls.
More balls from VeganMofo 2012!
If I’ve neglected your balls, please leave a comment with a link!