These nutty little vegetarian appetizers also work great to bulk up salads.

2 slices whole grain bread

1 bay leaf

½ c almond milk

1/2c pecans

½c cashews

1 egg white or more bread to thicken

Honey mustard for dipping

Steep bread and bay leaf in almond milk for 1 day. Puree with pecans and cashews, adding eggwhite or bread as needed to thicken. They should be pretty soft. Form into balls and place a couple of inches apart on a lightly oiled baking sheet. Refrigerate for at least 2 hours to firm up. Bake at 350 for 35 minutes, turning halfway through. Serve with honey mustard.

Cooking time: 3 hours + 1 day soaking

Makes a dozen golf ball sized balls