Ingredients for meatballs:
Makes 16 meatballs
1/2 cup of mushrooms
1 cup of hemp seeds
1/2 cup of sesame seeds
1 cup of bell pepper (dehydrated) for 1-4 hours
1 tbsp of nutritional yeast
1 clove of garlic
1 cup of walnuts
3 tbsp of chia meal
1 tbsp of white miso
1 tbsp and 1/2 tbsp of Irish Sea moss paste
3 tbsp of coconut aminos
2 tbsp of smoked paprika
1 teaspoon lime / lemon juice
1 tbsp of dry herbs
1/2 cup of onion
1 teaspoon black salt and 1 teaspoon of sea salt
1 teaspoon of black pepper
Method:
Use a food processor to process until mixture forms into a paste.
I would recommend to use a nut milk bag to squeeze any excess water out, this helps to create a meat texture when it has dehydrated.
Form meat balls and dehydrate overnight for around 12- 16 hours. If you want them to be harder, leave for longer, but keep checking on them!
Napoli Sauce
4 cups – food processor- 15 minutes
3 cups of fresh tomato
2 cups of sun-dried tomatoes chopped and pre soaked in water
3/4 cup of olive oil
2 tbsp dried Italian herbs and a handful of fresh mixed herbs, chopped
1 tbsp and 1 tsp or more to taste of garlic oil
1 t of sea salt
1 t of fresh cracked pepper
Method:
Place all ingredients including the sun dried tomatoes soaking water into your food processor. Mix for a short time. A quality I like to bring out in this recipe is the chunkiness of the sun-dried tomatoes.
Serve fresh or place in a container to keep for three days.
Crispy Onion
1/2 a white onion
Method:
Simply use a mandolin to slice small slices of white onion.
Marinate in coco aminos and then place onto a teflex sheet and dehydrate for 24 hours!
Serve over some zucchini noodles, (spiralize 4 zucchinis to serve four) place the tomato sauce and then the meatballs on top, sprinkle some onion on top and then some rawmasan! Voila!
