makes 18-24 “meatballs”, depending on the size
1 (~12oz.) package meatless grounds
4-5 slices of bread
1/3 C. vegan parmesan cheese
2 Tb. parsley flakes (or replace with basil)
1 Tb. garlic powder
sea salt, to taste (~1 tsp.)
1/2-3/4 C. cooking oil*
Step 1. In small bowl, combine bread and enough water to cover; soak.
Step 2. In large bowl, mix meatless grounds, vegan parmesan cheese, parsley flakes, garlic powder and sea salt. When the bread is mushy, squeeze out the excess water well and add it to the other ingredients.
Step 3. Mix well using your hands and form into golf ball-sized balls.
Step 4. Either *fry the faux meatballs in a large pan with cooking oil over medium-high heat, turning until all sides are evenly brown and crispy. Alternatively, you could bake the faux meatballs in the oven (375F for 30 minutes, turning occasionally).
FRESH PASTA SAUCE (V, GF)
makes about 2 C. of sauce
8 oz. whole wheat or *brown rice pasta of choice
2 Tb. extra-virgin olive oil
4 cloves garlic, finely chopped
2 (~14 oz. cans) diced, tomatoes
2 Tb. flour
1 medium-sized onion, yellow or white, diced
2 Tb. fresh Italian herbs of your choice (parsley, oregano, basil), roughly chopped
1 C. organic vegetable stock
1/2 tsp. dried red pepper flakes
Step 1. Saute onion & garlic in oil for a few minutes, or until the onion is transparent, but not brown.
Step 2. Toss chopped tomatoes with flour and add to pan, sauteing until tomatoes begin to cook and soften.
Step 3. Add herbs and stir gently, about 2 minutes. Add stock.
Step 4. Simmer at least 20 minutes. Add more or less stock, depending on your preference.
*Use brown rice pasta for a gluten-free version.