A nutty, vegan twist on spaghetti and meat balls with a rich tomato sauce. If you want to be extra healthy, make zucchini noodles instead of pasta :) Baking the parts of this dish at a low temperature ensures maximum nutrient content stays within the food.
Portobello meatless balls:
1/4 cup walnuts
1 portobello mushroom
1 very small onion
1-2 dates
Dash of coriander
Salt + pepper, to taste
Dried baby tomatoes:
3 cups halved baby tomatoes (approximately)
1 teaspoon extra virgin olive oil
Pinch of salt
Tomato basil sauce:
1/2 cup of your dried tomatoes (I used sundried tomatoes)
1/2 cup chopped zucchini
1 tablespoon tahini
Small handful fresh basil leaves
1 date
1 garlic clove
Salt + pepper, to taste
To make the portobello meatless balls:
Process the walnuts into powder in a food processor, then add the rest of the ingredients and process until it becomes a grayish mush. Not very appetizing in appearance but it smells great! If your mixture is too wet, add some ground flax seeds and let it sit for a minute or two. Form into balls and dehydrate (or bake on a low temperature around 100 degrees Celsius) until they have darkened in colour and hardened on the outside (about 5 hours), or until you want to take them out.
To make the dried baby tomatoes:
Cover your hands in the olive oil, then rub down all the tomato halves until they evenly coated. Sprinkle them with salt and mix 'em up. Bake the tomatoes for about 20 minutes at 100 degrees Celsius until they have lost most of their moisture but still have some juice in the middle; or until you want to take them out.
To make the sauce:
Put all the ingredients in your food processor and process until smooth and saucy, adding whatever else you like.
Serve over noodles or a grain of your choice :)
Slightly modified from one of my favourite blogs: http://www.thisrawsomeveganlife.com/2013/08/marinated-zucchini-noodles-with-tomato.html#.UutI4BCSySp
1/4 cup walnuts
1 portobello mushroom
1 very small onion
1-2 dates
Dash of coriander
Salt + pepper, to taste
Dried baby tomatoes:
3 cups halved baby tomatoes (approximately)
1 teaspoon extra virgin olive oil
Pinch of salt
Tomato basil sauce:
1/2 cup of your dried tomatoes (I used sundried tomatoes)
1/2 cup chopped zucchini
1 tablespoon tahini
Small handful fresh basil leaves
1 date
1 garlic clove
Salt + pepper, to taste
To make the portobello meatless balls:
Process the walnuts into powder in a food processor, then add the rest of the ingredients and process until it becomes a grayish mush. Not very appetizing in appearance but it smells great! If your mixture is too wet, add some ground flax seeds and let it sit for a minute or two. Form into balls and dehydrate (or bake on a low temperature around 100 degrees Celsius) until they have darkened in colour and hardened on the outside (about 5 hours), or until you want to take them out.
To make the dried baby tomatoes:
Cover your hands in the olive oil, then rub down all the tomato halves until they evenly coated. Sprinkle them with salt and mix 'em up. Bake the tomatoes for about 20 minutes at 100 degrees Celsius until they have lost most of their moisture but still have some juice in the middle; or until you want to take them out.
To make the sauce:
Put all the ingredients in your food processor and process until smooth and saucy, adding whatever else you like.
Serve over noodles or a grain of your choice :)
Slightly modified from one of my favourite blogs: http://www.thisrawsomeveganlife.com/2013/08/marinated-zucchini-noodles-with-tomato.html#.UutI4BCSySp
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