Spaghetti and "Meatballs"

Well, I came across a FB post the other day/week/month where someone had tested out a Vegan Meatballs recipe and really enjoyed it.  I kinda thought... really?? Because meatballs would never have been on my menu even during my meat-eating years, and I kinda didn't see the appeal... 

Well then a week or so later the same post popped up again, and this time I followed the link and had a quick flick over the recipe, just out of curiosity, and I guess that curiosity stuck!  So!  Today was the day to give it a try, and here's my interpretation of an old school classic :)

Meatballs:

Preheat oven to 220C and line a baking tray with baking paper.

Gather together:

1 cup raw Almonds, ground to a meal

1 cup (ish, maybe slightly more) cooked Brown Rice

1 tin Red Kidney Beans, mashed

1 clove of Garlic, crushed

1 handfull each of Chives, Oregano and Thyme, fresh form the garden, finely chopped

1 tsp ground Cumin

1 tsp Sweet Paprika

1/2 tsp Turmeric

1 Carrot, grated

Place all ingredients into a mixing bowl and combine thoroughly.

Roll into approximately 1 inch balls and place on the baking tray, I got 23 balls.

(Optional: I gave mine a once over with a spray rice bran oil, to help them crisp up nicely.)

Bake balls in hot oven approximately 25 minutes.

Sauce:

I wanted to keep this meal fairly simple and classic, so avoided my usual temptation of "how many veges can I cram in here"...

In a saucepan saute:

3/4 cup Rose

4 cloves of Garlic

1 tsp Vege Stock Powder

1 tsp Sweet Paprika

1/2 tsp Turmeric

3 Bay Leaves

2 twists of the Pepper grinder (you could add more or add later to your tastes)

Afer a few minutes simmering, add:

1 bottle of Passatta

1kg fresh diced (or 800g tinned) Tomatoes

Another good handfull each of fresh herbs, Chives, Oregano and Thyme

Bring to the boil and then let simmer, stirring occasionally, while it reduces.

Cook up your spaghetti according to the packet instructions, preferably a wholemeal variety.

Optional garnish:  Cashew Parmesan

1 cup of raw Cashews

1 tbsp Nutritional Yeast

1 tsp Herbamere salt

Ground together into a fine powder (I use my Vitamix dry jug for this).

Served with a big green leafy salad, topped with lemon juice and balsamic glaze!!

Vegan Pasta Bolognese

A good hearty pasta meal is so lovely on these cold wet winter nights... tonight we made this delicious bolognese style pasta which filled up all our bellies :)

1 cup brown Lentils, rinse and soak overnight in filtered water. 

Rinse and pre-cook by bringing to the boil in fresh filtered water, simmering for around 20 minutes.

Drain and set aside.

Generously cover the base of a large deep frying pan with Vegetable Stock.  Add:

2 stalks of Celery, finely chopped;
1 Brown Onion, finely chopped;
3 cloves Garlic, crushed;
1 Tsp ground Cumin;
1/8 Tsp Chilli powder;
Broil gently together in the pan until onion and celery start to soften and go clear.

Add
1 Tsp dried Oregano;
1 Tsp dried Basil;
a good sized splash of a nice Shiraz;
Cook off the alcohol of the wine by allowing mixture to simmer and reduce.

Add

1 medium Zucchini, grated;

3 smallish Carrots, grated;

1 Red Capsicum, finely chopped;
6-8 medium-large Mushrooms, in medium sized slices;

Stir through to begin cooking the veges, then add 2 bottles of Passata and stir through again.
Bring to the boil and then reduce heat to simmer.
After this process has been established, add lentils and 1/2 medium sized head of Broccoli, cut into small florets;
Stir through and continue to simmer, stirring occasionally, until well reduced.

While the bolognese is reducing, cook your pasta according to the directions on the packet... I used a pack of Organic Spelt Pasta Shells, cooked in filtered water.

We sometimes use grated Brazil Nuts on the top of our pasta as a kind of cheese substitute, which is really yummy... I went to get some out and found the pantry to be without Brazil Nuts :(  so instead I grabbed out a generous handful of Pepitas and dry roasted them in a pan, and we used these as our garnish!

Enjoy!!!