Plant-based people unite! LOL… I’m not a cuckoo about recruiting everyone to vegan dining, but what a true delight it has been to discover all the delicious ways to prepare the gifts that grow out of our soil…the dirt that don’t hurt, that is. I’m talking about living, breathing healthy soil that is nutrient-rich enough to pass along those gifts to us who want to take it all in. So, that’s why I go for local, sustainably sourced food from farmers I trust or shop organic in the grocery stores and do my best to fill my plate with whole foods I recognize or ones with simple ingredients. It’s how I and each one of us can be kinder to our planet and ourselves! …while dining deliciously, too!
So, how ’bout some NO MEAT-BALLS?! It was worth a try and I will do this again 🙂
- 1 cup veggie pulp (this round had carrot, celery, some beet greens and parsley)
- 2 cups chopped mushroom of choice, finely chopped
- 1/2 onion finely diced
- 1/2 cup oats or Gluten-Free bread crumbs
- 1/4 cup chopped parsley
- 2 Tablespoon white miso paste
- 2 garlic cloves minced
- 1 Tablespoon oregano
- 1 flax egg with 3 Tablespoons of ground flax in 5 Tablespoons of water
- 1 Tablespoon of cold-pressed olive oil
- dash of coconut aminos
- salt and pepper to taste… and other seasonings, too!
WHAT TO DO:
- Chop mushrooms and saute them in olive oil or water, if you prefer.
- Process oats, if you are using them in a food processor until finer in texture, like crumbs… or just use GF bread crumbs of your preference (watch out for sugar that is often added to store-bought ones.)
- Finely dice the onion, chop your parsley super fine, mince the garlic.
- Mix up all the ingredients listed above and let cool down in fridge for 30 minutes to an hour. Roll into balls by hand–I first used a big food scoop so they would be uniform.
- You can coat the outside with a bit of olive oil to help the browning be more even during baking. Not necessary, but nice to do. Bake at 415 degrees for about 30 minutes… taste test to check and then enjoy the rest!
Homemade red sauce will make this an excellent dish to make a joint meal with a meat-eater in the the family. (Turkey meatballs with veggie pulp is the perfect pair!)
I put these NO MEAT-BALLS on a bed of zoodled sweet white potatoes and pea sprouts instead of regular noodles. It’s always nice to have living, sprouted foods on your plate for extra life in your food…and life!