This is an email from The Monthly Round Up, a newsletter by Brandon’s Publishing.

Issue 3 — Pride Month, New Stories, and more

Happy Pride Month! Unlike corporations in which change their icon once a year for a month and forget until the next year, this year we are changing our icons, giving you a new icon you can use all year round, and we have a permanent place on the app housing the growing collection of queer stories.

Journeys Begin getting the brand new New York section

Anton’s journey continues on to the later stages of the book now. Chapters 8–10 are live on the app and available to read.

Introducing Brandon’s Books for iPad, coming this August

The brand new iPad app for Brandon’s Books is on the way. It launches in August and is something I am very excited to release. It is all new built from the ground up, but instantly familiar to the existing iPhone app. This continues our long-term aim of making the app as accessible as possible, with Android and other platforms coming in the future.

Recipe of the month — Vegan Swedish Meatballs

A recipe that I was very excited about, Vegan Swedish Meatballs! Here is the recipe ahead of its debut on the app.

Meatballs

3 tbsp water

½ yellow onion — chopped

4 cloves garlic — minced

½ cup dry lentils — green or brown

1.5 cup water

1.5 cup mushrooms — roughly chopped

3 tbsp water

¾ cup rolled oats

2 tsp dried parsley

¼ tsp allspice

¼ tsp nutmeg

¼ tsp black pepper

2–3 tbsp soy sauce

2 tsp Worcestershire sauce — make sure its vegan

Gravy

1 cup unsweetened, plain soy or almond milk

1 can (13.5oz) low-fat/light coconut milk

1 tbsp soy sauce

1 tsp dijon mustard

1 tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

pepper to taste

1 tbsp cornstarch or arrowroot powder

2 tbsp cold water

Meatballs

In a medium-sized pot, sauté the onion in 3 tbsp water until translucent on medium heat (add more water if necessary). Add in garlic and sauté for additional 2–3 minutes.

Add in lentils and 1.5 cup water. Bring to a boil then let simmer for 15–20 minutes (until liquid is absorbed and lentils are tender.)

In a separate skillet, sauté mushrooms in 3 tbsp water on medium heat for about 5 minutes.

Blend oats in a food processor (or a blender) to create oat flour.

To the food processor, add in the mushrooms, lentils, parsley, allspice, nutmeg, pepper, soy sauce, and Worcestershire sauce.

Process until everything is combined. Don’t process until it’s total mush — some texture from the lentils and mushrooms should still be there.

Add more soy sauce (or salt) and pepper if needed.

Let the mixture sit for about 15 minutes. It will become thicker and easy to roll.

Pre-heat oven to 425F degrees.

Cover a baking sheet with parchment paper or a silicone baking mat.

Roll into meatballs and place onto baking sheet. Spray with some cooking oil if desired. Bake for 20–25 minutes, flipping halfway.

Gravy

In a medium-sized pot, add in all gravy ingredients EXCEPT for the cornstarch and water.

Bring to a simmer on medium heat, stirring occasionally. Remove from heat.

In a small bowl, whisk together the cornstarch and water to create a cornstarch slurry. Whisk the cornstarch mixture into the gravy.

Return the pot to the burner and bring to a simmer again. The sauce should be nice and thick. If it’s too thin, add a little more cornstarch slurry.

Pour the gravy over the meatballs. Eat as is, or serve with pasta or mashed potatoes.

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