Friday, April 18, 2014

Raw BBQ "meatless" balls

We made mango jalapeno meatball BBQ subs for the hubby and wanted raw BBQ "meatless' ball for us. We found the following recipe at and made our modifications to fit our needs and taste. These are some of the best "meatless" balls we have eaten.

Meatball ingredients:
3/4 cup zucchini pulp (left over from juicing)
3/4 cup walnuts, soaked for 6 hours, drained, rinsed (we used soaked pumpkin seeds instead)
3/4 cup almonds, soaked 6 hours, drained, rinsed (soaked sunflower seeds instead)
1 cups marinated (marinade recipe below) portobello mushrooms, chopped small
1/2 Tbsp fresh garlic, minced
2 TBS fresh cilantro, minced

2 TBSp fresh Italian parsley, minced
1/4 cup celery, finely chopped
1/2 cup red pepper, finely chopped
1 Tbsp fresh rosemary, minced
1/2 Tbsp fresh oregano, minced
1 tsp cumin powder
2 tsp chili powder
1 tsp ginger, finely grated
1/4 cup sweet yellow onion, minced
1 Tbsp sun dried tomato powder
Marinade for Mushrooms 
1/2 cup nama shoyu
2 TBS olive oil
dash black pepper freshly ground
BBQ Sauce is a combination of this recipe and from Ani's Raw Food Essentials p 202 (this makes roughly a pint)
1/2 cup tomatoes, chopped
1/2 cup sun-dried tomatoes, soak 2 hours to soften, drain and then chop
3 Tbsp apple cider vinegar
1/4 cup sweet yellow onion, chopped
1 tsp garlic, minced
3 whole dates, chopped
1 TBS chili powder

1/3 cup dried mango 
Directions: Chop mushrooms and make the ’Marinade for Mushrooms’ place all ingredients in a separate bowl. Set the marinating mushrooms aside while preparing other ingredients.
Cut and chop all your fresh ingredients. Then place them into a large mixing bowl.
Add dry ingredients to same bowl
Drain and rinse the nuts. Then place them into a food processor. Drain the marinade from the mushrooms and add it (the marinade) to the nuts in the food processor. Blend the ingredients until smooth. Add the zucchini pulp and process the mixture until it takes on a doughy consistency
Remove the nut mixture from the processor and add it to your chopped and dry ingredients bowl.
Add the mushrooms to the meat ball mixture bowl and hand blend well.
Shape the mixture into 2 – 3 inch meat balls. Place on a Paraflexx sheet and dehydrate for 2 hours at 105 degrees.
Prepare BBQ sauce by combining all sauce ingredients in blender, except the mango. Blend until creamy and smooth. Add the mango slowly until desired thickness.
Remove the meat balls from the tray and place in glass baking dish (9 X 13 works great!). Pour some of the barbecue sauce over the meat balls and cover with plastic wrap and continue to dehydrate for 4–5 more hours.
The remaining BBQ sauce can be served on the side with your meat balls. Sauce keeps for 5–7 days in an air tight container in the refrigerator. Any remaining meat balls, should be stored the same way.

No comments:

Post a Comment