Monday, April 14, 2014

Raw Spaghetti and Meatless Balls

We love spaghetti and meatballs. The hubby will eat gluten free pasta and meatballs with the marinara sauce recipe below. His will be heated on the stove. We found this raw recipe for meatless balls for the two of us.
Raw Seedy Meatballs
by Michelle Hunt
Prep Time: 10 minutes + Overnight
Ingredients (Serves 2)
  • 4 portobello mushrooms
  • 1 tbsp tamari or liquid aminos
  • 1 tbsp apple cider vinegar
  • 1/2 cup (60g) sunflower seeds
  • 2 tbsp (20g) chia seeds
  • 1 clove of garlic minced
  • 2 tsp fresh oregano
  • Small handful of fresh basil
  • Zucchini noodles
  • Fresh basil to garnish
Place portobello mushrooms in a bowl, cover with tamari and apple cider vinegar and leave to marinade for at least one hour. Toss to coat.
Place mushrooms, sunflower seeds, basil, oregano, and garlic in to a food processor and pulse to combine until everything is finely chopped. Place mixture in a bowl and mix with chia seeds. Set to one side for 10 minutes to firm up before rolling in to four medium “meatballs”. Place in the fridge for at least 2 hours but ideally overnight for both flavour and texture purposes.
Serve over a bed of zucchini noodles, raw or slow roasted tomatoes and basil cashew cream. Garnish with fresh basil to serve!

The marinara sauce recipe is from
Tomato Sauce
2 cups sun dried tomatoes soaked for 6 hrs.
7 roma tomatoes
4 garlic cloves
1/2 tsp. salt
1 tbs. red or yellow onion
2 tbs. lemon juice
2 tbs. fresh basil
1 tbs. fresh oregano
2 tsp. fresh thyme
1 tbs. agave nectar or 3 pitted dates
How to: Blend everything together till smooth. Set aside.

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