{"id":28652,"date":"2013-03-01T20:14:37","date_gmt":"2013-03-02T01:14:37","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28652"},"modified":"2013-08-21T23:52:00","modified_gmt":"2013-08-22T03:52:00","slug":"garden-balls%e7%95%91%e3%81%ae%e8%82%89%e5%9b%a3%e5%ad%90","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28652&lang=en","title":{"rendered":"Garden Balls
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Garden Balls<\/strong><\/p>\n

I’ve tried several “no meat” meatballs since we started the 95% plant-based diet. But I think this is probably the best one so far. The thing I’ve been most unsatisfied with was always the texture. These garden balls have a nice meat-like texture as well as very satisfying flavors. The main ingredients are tofu and potatoes, and a secret ingredient is roasted seaweed!<\/p>\n

Garden balls: tofu(cooked in boiled water), grated potato, grated ginger, green onion, roasted seaweed (yakinori), flour, soy sauce, salt<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\u7551\u306e\u56e3\u5b50<\/strong><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Garden Balls I’ve tried several “no meat” meatballs since we started the 95% plant-based diet. But I think this is probably the best one so far. The thing I’ve been most unsatisfied with was always the texture. These garden balls have a nice meat-like texture as well as very satisfying flavors. The main ingredients are […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,20,28],"tags":[],"class_list":["post-28652","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-tofu","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28652","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28652"}],"version-history":[{"count":9,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28652\/revisions"}],"predecessor-version":[{"id":30154,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28652\/revisions\/30154"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28652"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28652"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28652"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}