Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------BEAN BALLS------------------------------
3 c Soy, kidney, or garbanzo
-beans; cooked
1 md Potato; peeled and cooked
3/4 c Green onion or chives;
-finely chopped
1 sm Onion; finely chopped
1 Celery stalk; finely
-chopped
1 tb Each fresh thyme, rosemary
And marjoram -OR-
1 ts Dried thyme, rosemary and
Marjoram
2 lg Cloves garlic; minced
2 tb Parsley; chopped
;Salt and pepper to taste
1/2 c Bread crumbs or whole-wheat
-flour

------------------CHEESE AND TOMATO SAUCE-----------------------
6 lg Tomatoes; chopped
1 lg Onion; chopped
1/2 c Basil; chopped
1 lg Potato; peeled cooked
8 oz Cream cheese; softened
Salt and pepper to taste

Mash together potato and beans. Add onion, celery, and herbs. Mix
well. Form mixture into 24 small balls and roll them in crumbs/flour.
Place on a lightly oiled baking sheet and bake at 350 degrees F for
30 minutes. Serve on a bed of rice covered with cheese and tomato
sauce.

For cheese and tomato sauce, simmer onion, tomato and basil in a pot
with just enough water to cover and simmer for 10 minutes. Puree in
blender with cooked potato until smooth. Return to pot and simmer 20
minutes or until thick. Just before serving, puree cream cheese in
blender with enough water (~3 cups) to make a thick, pourable
consistancy. Stir into tomato mixture and pour over bean balls.

From _Eating In: From Field to Kitchen in Biosphere 2_ by Sally
Silverstone. The Biosphere Press.

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