Almond Rice Balls


Almond Rice Balls ~ From Vegetate, Vegan Cooking & Food Blog

“A simple act of kindness the size of a rice grain can weigh as heavy as a mountain.”  ― Feroz Bham

These tasty Almond Rice Balls from Laura Matthias’ ExtraVeganZa (page 21) are a perfect snack or appetizer. Made from a rich, savory blend of brown rice, tahini,  tamari, onion, garlic, dill, and ground almonds, we finished them off in one sitting.

We paired them with some refreshing Revive kombucha. Revive is my favorite brand of kombucha, not just because it tastes the best but also because it’s organic, they reuse their bottles (you just put down a deposit on the bottles when you make your purchase and you get it back when you return your bottles to the store) and they use biodiesel delivery trucks. Sorry, but it doesn’t come in a cool skull bottle, that’s mine. 😉  Check out Revive’s amazing Sustainability Commitment.

Kombucha Fact: Kombucha is an effervescent fermentation of sweetened tea that originated in China.

16 thoughts on “Almond Rice Balls

    • Hello HSD! 🙂 These are surprisingly moist and rich and thankfully they are baked instead of fried. We didn’t enjoy them with a dip since they were delicious on their own, but after reading your comment I was thinking that these would pair nicely with some teriyaki or sweet and sour sauce!

  1. Sounds wonderful, I don’t think I’ve seen this cookbook – I’ll have to seek it out. Thanks for the suggestion. BTW, if you drink lots of kombucha, you can make your own at home. sells a kit that works like a charm – we started making ours last year. 🙂

    • Greetings Genkikitty! Thanks for your excellent comments. 🙂 Ooooooh, if you don’t have ExtraVeganZa yet it is a great cookbook! Here are some of the recipes we’ve made from it so far: I do indeed drink a TON of kombucha, ha ha! I love it so much, and it is really healthy with all of it’s probiotic and detoxification qualities. Thank you for the suggestion. We used to make our own kombucha but could never get it to taste as good as the store-bought variety. I have just purchased a new scoby and am determined to make some really delicious kombucha this time around! 😉

  2. Thank you!!! I know I’ll find great ideas here; I’ve already gotten excited by a few recipes. 🙂 I do wonder what goes on in our stomached. At a recent seminar, I was told to include coconut oil daily in my diet…the saturated fat is actually a good type of fat with multiple health benefits. They also talked about staying away from processed foods of course and incorporating greens everyday.

    • Hi Stephanie! Thanks for your great comment and for the tip about the coconut oil. I LOVE coconut oil! I should definitely include more of it in my diet, and the greens every day, of course. 😉 I try to make kale chips as often as I can because that’s such a fun and tasty way to get your greens. Recently I’ve also been really into steaming cabbage leaves until tender and then chopping them up and stirring in some dairy-free butter, salt, and pepper. I did this with some leftover cabbage once and my husband and I really enjoyed it so now we do this with all of our leftover cabbage, which sadly would usually end up in the compost bin before. Anything I can do to get some of those greens in! 🙂

      • No problem! It has been difficult getting it through my head this is a HEALTHY fat. It’s such a new concept to me. I’ve known about olive oil of course for a long time, but coconut oil was a surprise! By the way, it’s solid. I’ve been using a tsp in rice dishes, and it is delicious. You can just eat if too…

        Kale chips! I’ve made then once and did it so poorly I haven’t tried again. I will, though. I know they’re great for you. Your blog is coming at a perfect time when I am changing the way I’m eating everyday…always looking for new recipes and to do a better job at caring for my body. Thanks so much!!!

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