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Good morning, happy Sunday! I hope you’re having a relaxing day (or a busy fun day). Right now it’s a mix of both in our home… busy schedule ahead of us but right now I am enjoying blog and coffee time.

Last night we were suppose to go celebrate our friend’s daughter’s 3-year old birthday. But after a busier than anticipated day and feeling a bit slugglish we decided to stay home. I am just feeling back to normal and since ALL of our friends have babies, I didn’t want to risk spreading the stomach bug.

Instead, Dan put on some John Mayer and I set to work putting together a delicious, simply elegant dinner… you know the kind where it looks like you spent a ton of time slaving away but in reality it was nothing.

From meatballs to cookie balls… I guess there was a theme.

Placed on a table set with candles and red wine and you’ll feel like you’re enjoying a night out… but in.

Vegan MeatBalls (revised)

I have changed my recipe a bit over time.

Ingredients:

• 1 bar tempeh
• 1/2 small onion
• 1/2 bell pepper
• 3 tbsp oats
• 1 tbsp Italian seasoning
• 2 garlic cloves
• 2 tsp soy sauce
• 2 brussel sprouts (we always have b.sprouts in the fridge)
• Spaghetti Sauce (I use Bertolli’s)

Directions:

1. Set the oven for 375-degrees.
2. Toss all ingredients in a food processor and pulse until well blended.
3. Make golf-ball size meatballs and place them on a non-stick baking sheet.
4. Toss in the oven and bake for 13-15 minutes.
5. Heat up spaghetti sauce and pour over the tops when done.

While that was cooking, I steamed the green beans with garlic, onions, Italian Seasoning and pepper and 1 tsp of olive oil. And the barley was left over from dinner the night before, that just got a ride in the microwave.

Then I “worked” on the cookie balls

Vegan Chocolate Chip Vegan Cookie Dough Balls

Ingredients: 

• 1 can garbonzo beans, drained and rinses
• 3 tbsp oats
• 1 flax egg (1 tbsp flaxmeal + 3 tbsp water)
• 1 tbsp flaxmeal (optional)
• 2 tbsp nut butter (I used sunflower)
• 2 tsp vanilla
• 1/8 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 tbsp almond milk
• 1/2 tsp cinnamon
• 10 drops stevia (or you can use 1/3 cup brown sugar)
• 1/3 cup vegan chocolate chips

 Directions:

1. Preheat oven to 375-degrees.
2. Add everything except chocolate chips into a food processor and blend until smooth. Add in chips and pulse to incorporate them, or just stir them in by hand.
3. Use your hands to take tbsp amounts of dough and roll into balls. Place on a baking sheet lined with parchment paper (or slightly dust nonstick sheet with flour) and place cookie balls.
4. Cook for 10-12 minutes until slightly golden on the outside.
5. Seriously, baking can’t get any easier!

I call them cookie dough balls, because even though they’re baked, and have a bit of a classic cookie crunch, they are soft and perfect on the inside! And of course if you really wanted to just bypass the cookies all together and eat the dough (a perk of eating vegan)!

After our date night dinner, we settled in to watch an oldie but a goodie, Legends of The Fall… oh Brad Pitt, so dreamy!

• What’s your favorite Brad Pitt Movie?
• Do you have date night ins a lot?

My favorite Brad Pitt movie is Interview with the Vampire, I have always loved that movie! I love Legends of the Fall but forgot how much of a Debbie Downer movie it is.

The post Date Night-In Full Menu Meatballs To Cookie Balls {Recipes} appeared first on Lifting Revolution for Women – Change Your Life With Taylor.

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