Vegetarian Meatballs with Mushroom Gravy, Whole Wheat Rolls, and Tomato Salad

Ingredients

• 1.5 cup whole wheat flour
• 0.5 cup warm milk (around 110°F or 43°C)
• 0.25 cup warm water (around 110°F or 43°C)
• 1 tsp active dry yeast
• 1 tsp honey
• 1.5 tbsp unsalted butter (melted and cooled slightly)
• 0.5 tsp salt
• 1 pcs egg (for egg wash, lightly beaten)
• 1 tsp water (for egg wash)

Instructions

1. 1

   Activate the yeast

   • In a large bowl, combine the warm milk, warm water, honey, and active dry yeast.
   • Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy.
2. 2

   Make and knead the dough

   • To the yeast mixture, add the melted butter, whole wheat flour, and salt.
   • Mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
   • Knead for 8-10 minutes until the dough is smooth and elastic. It will be slightly tacky.
   • Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap.
3. 3

   Let the dough rise

   • Let the dough rise in a warm, draft-free place for about 60 minutes, or until it has doubled in size.
4. 4

   Shape the rolls

   • Gently punch down the risen dough to release the air.
   • Divide the dough into 12 equal portions. Roll each portion into a smooth ball.
   • Arrange the rolls on a baking sheet lined with parchment paper, leaving a little space between them.
5. 5

   Second rise and preheat oven

   • Cover the rolls loosely with plastic wrap and let them rise for another 30 minutes until puffy.
   • While the rolls are rising, preheat your oven to 375°F (190°C).
6. 6

   Bake the rolls

   • In a small bowl, whisk together the egg and 1 tsp of water to make an egg wash.
   • Gently brush the tops of the risen rolls with the egg wash.
   • Bake for 12-15 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
   • Let them cool on a wire rack for a few minutes before serving.

Ingredients

• 1 pcs cucumber (medium, peeled and chopped)
• 2 pcs roma tomatoes (medium, chopped)
• 0.5 pcs red onion (medium, thinly sliced)
• 2 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 0.5 tsp dried oregano
• 0.25 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 1 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Combine the vegetables

   • In a medium bowl, add the chopped cucumber, tomatoes, and thinly sliced red onion.
2. 2

   Prepare the dressing

   • In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
3. 3

   Toss and serve

   • Pour the dressing over the vegetables.
   • Gently toss everything together until the vegetables are evenly coated.
   • Garnish with fresh parsley and serve immediately for the best crunch.