So on this one I cheated and got a bottle of sauce from the store. The meatballs are a little wet, so I baked them and they turned out wonderful! Use a spoon to peel the ginger – it goes super quick. One thing to note- it takes 3/4 c chilled rice – so make sure you have that before you start 🙂
- 1/2 red onion, chopped
- 3 cloves garlic
- 1 knob of ginger, peeled
- 1/3 c raw walnuts
- 4 tbsp cilantro leaves
- 3/4 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp cayenne
- 1/2 tsp Garam Masala
- 3/4 cooked chilled rice
- 1 1/2 c cooked lentils
- 1 tsp lime juice
- 1 tsp oil
- 1 flax egg (1 tbsp flax meal & 3 tbsp water)
- 3 tbsp bread crumbs
- Masala sauce – 2 cups
Preheat oven to 375. Spray a pay with olive oil.
Add all ingredients except sauce to a food processor and pulse to combine. Chill for at least 15 minutes.
Use a cookie scoop and form into 1 tbsp balls. Place on baking sheet and spray. Bake for 25 minute until crispy on the outside.
Warm the sauce while the balls bake.
Divide the sauce among bowls and place the balls on top.
This is so good! Crunchy, crispy and oh so portable!
- 2 c cauliflower, cut into bite size pieces
- 1 c canned white beans, 1/4 liquid reserved
- 1/2 c buffalo sauce
- 1/2 c bread crumbs
- 1/2 c cornmeal
- 1/4 c hemp seeds
- 1 tbsp dried parsley
- 1 tbsp garlic powder
- Olive oil spray
- 4 tortilla
- Shredded carrots
- Sliced celery
- Chopped romaine
- 1 c almond or cashew milk
- 1/4 c white vinegar
- 5 tsp lemon juice
- 1 1/2 c raw cashews
- 1 1/4 tsp salt
- 2 tsp dried parsley
- 1 tsp garlic powder
- 1 tsp onion salt
- 1/4 tsp pepper
- 1/4 tsp mustard powder
Combine in a high speed blender and purée till smooth. Chill.
Preheat oven to 450.
Put cauliflower, beans hot sauce and bean liquid in a bag or bowl and combine until well coated, set aside to absorb the mixture.
Place the cornmeal, bread crumbs, hemp seed, parlay and garlic powder in a food processor and pulse to blend and chop. Place in a plastic bag or large bowl.
Use a slotted spoon to remove cauliflower mixture and add to crispy coating, toss to combine.
Spread on parchment lined baking sheet, spray with olive oil and bake for 25, drizzle with more hot sauce and bake until golden and crispy about 10 minutes. Allow to cool 5 minutes.
Serve on tortillas, with ranch, lettuce, carrots and celery.
This is a hard one to take a pic of, mostly because I did not want to cut it in half. This is a one pan meal – I used Gina skillet to cook everything up. It’s vegan too!!
- 1/2 c veggie broth
- 1/4 c Tamari or soy sauce
- 1 tsp garlic powder
- 2 tbsp balsamic
- 4 portobello mushrooms, cleaned and sliced
- 1 jar red roasted red peppers, sliced
- 1 onion, sliced thin
- Smoked paprika
- Pea sprouts
- 1 head of romaine, chopped
- 1/2 c vegan mayo
- 4 tbsp basil chopped
Combine the veggie broth, tamari or soy sauce, garlic powder and vinegar in a bowl, add mushrooms and toss to coat. Let marinade for 30 min – 8 hours.
Combine mayo and basil, keep chilled till read.
Add 1/4 c marinade to a large skillet over medium heat, add onions and peppers and cook until soft. Push to the side of the pan and add mushrooms and 1/2 the marinade, salt and paprika, increase heat to medium high and cook, stirring occasionally until liquid is evaporated. Add more marinade if needed, it will take about 15 min to cook the mushroom.
Spread mayo on a tortilla, top with onion mixture, lettuce, sprouts and mushroom. Wrap and serve.
This dish is so yummy – a one pot wonder. If you are vegan just use 2 tbsp flax meal & 6 tbsp water mixed together in place of the egg (which is what I did). It makes great leftovers too!
- 1 globe eggplant, peeled and diced
- 2 pints cherry tomatoes
- 8 cloves garlic, minced
- 2 tbsp olive oil
- Red pepper flakes
- 2 eggs or 2 tbsp flax meal mixed with 6 tbsp water
- 2 tbsp tomato paste
- 4 oz Parmesan cheese (vegan works great too)
- 1 lb spaghetti squash, roasted and shredded
- 2 tbsp capers, drained
- 1/2 c basil, torn
Preheat oven to 425.
Heat oil in the skillet add eggplant, tomatoes, garlic, oil, salt and red pepper flakes. Cool until eggplant is tender, stirring often. Add spaghetti squash and stir to incorporate.
Combine egg, cheese and tomatoes paste then stir into the pan. Add the capers and basil, stir in and bake for 30 – 35 min.