By Chef: Chef Tina Jo
Posted: October 3, 2011
These all raw and vegan “meat” balls are fantastic! Add the BBQ sauce and watch them disappear! You can serve with a marinara sauce over zucchini pasta or serve them by themselves as an appetizer. The possibilities are endless.
- 1 1/2 cup zucchini pulp (left over from juicing)
- 1 1/2 cup walnuts, soaked for 6 hours, drained, rinsed
- 1 1/2 cup almonds, soaked 6 hours, drained, rinsed
- 2 cups marinated (marinade recipe below) portobello mushrooms, chopped small
- 1 Tbsp fresh garlic, minced
- 1/4 cup fresh cilantro, minced
- 1/4 cup fresh Italian parsley, minced
- 1/2 cup celery, finely chopped
- 1 cup red pepper, finely chopped
- 2 Tbsp fresh rosemary, minced
- 1 Tbsp fresh oregano, minced
- 2 tsp cumin powder
- 3 tsp chili powder
- 1/2 tsp cayenne pepper
- 2 tsp ginger, finely grated
- 1/2 cup sweet yellow onion, minced
- 2 Tbsp sun dried tomato powder
Marinade for Mushrooms
- 1 cup nama shoyu1/4 cup olive oil
- 1/8 tsp black pepper freshly ground
- 1 cup tomatoes, chopped
- 1 cup sun-dried tomatoes, soak 2 hours to soften, drain and
- 3 Tbsp nama shoyu
- 1/2 cup sweet yellow onion, chopped
- 1 tsp garlic, minced
- 5 whole dates, chopped
- 1 small jalapeno, red, minced
- 1/2 cup olive oil
- 1/2 cup flax oil
- 1 Tbsp sun–dried tomato powder
- 2 Tbsp apple cider vinegar
Chop mushrooms and make the ’Marinade for Mushrooms’ place all ingredients in a separate bowl. Set the marinating mushrooms aside while preparing other ingredients.
Cut and chop all your fresh ingredients. Then place them into a large mixing bowl.
Add dry ingredients to same bowl
Drain and rinse the nuts. Then place them into a food processor. Drain the marinade from the mushrooms and add it (the marinade) to the nuts in the food processor. Blend the ingredients until smooth. Add the zucchini pulp and process the mixture until it takes on a doughy consistency
Remove the nut mixture from the processor and add it to your chopped and dry ingredients bowl.
Add the mushrooms to the meat ball mixture bowl and hand blend well.
Shape the mixture into 2 – 3 inch meat balls. Place on a Paraflexx sheet and dehydrate for 2 hours at 105 degrees.
Prepare BBQ sauce by combining all sauce ingredients in blender. Blend until creamy and smooth.
Remove the meat balls from the tray and place in glass baking dish (9 X 13 works great!). Pour some of the barbecue sauce over the meat balls and cover with plastic wrap and continue to dehydrate for 4–5 more hours.
The remaining BBQ sauce can be served on the side with your meat balls. Sauce keeps for 5–7 days in an air tight container in the refrigerator. Any remaining meat balls, should be stored the same way.
Two–Fer Tip: Use leftover BBQ sauce to make BBQ Kale Chips! Toss leftover sauce with clean, de–ribbed kale and set in your dehydrator on a Paraflexx sheet until desired consistency, about 8 hours.