Modesto & STL Veg Girl 5-course dinner

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(KTVI) – Modesto Tapas Bar & Restaurant and STLVegGirl are holding a one-of-a-kind springtime Spanish culinary tour, Noche Verde, to celebrate healthy eating.

Modesto Chef Carlos Hernandez and STL Veg Girl Caryn Dugan showed Tim Ezell one of the tasty treats: vegan “meatballs”.

The dinner also includes signature Noche Verde cocktails, conversation and education, giveaways and Spanish wine pairings.

Noche Verde
Thursday, Feb. 20
6:30 p.m.
5257 Shaw Avenue on The Hill

Find out more:

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MEATBALLS

Serving: 20 meatballs

2 cups hot water
2 cups tvp (textured vegetable protein)
2 tbsp salt
1 tbsp cumin
1 tbsp coriander
1/2 tbsp red pepper flakes
2 oz diced yellow onion
4 oz mozzarella
5 oz calasparra rice

Add tvp tolarge bowl with the hot water, mince onion and add all the ingredients and mix very well.

Cook the rice for 10 minutes with 5 oz. vegetable stock and add to the mixture

Portion out 1 oz. meatballs and brown in a skillet for 4 to 5 minutes

Romesco sauce
2 guajillo peppers
1 cup marcona almonds
1 cup tomato sauce

4 oz piquillo peppers
1/2 tsp white pepper

Mix everything in the blender for 3 minutes until smooth

Serve with meatballs. Enjoy!

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