Lentil “Meat”balls and Heavenly Homemade Tomato Sauce 

Post by Alexandra Courts 

There’s something special about fresh tomato sauce that doesn’t come out of a jar or a can. It’s aromatic, rich in flavour and incredibly versatile. This time around I’ve paired this homemade sauce with some nutrient-dense lentil “meat”balls. Whether it be served overtop a bed of pasta or sandwiched in bread, these two are a match made in heaven!

Keep reading to find out how you can recreate this lovely and comforting meal at home.


TOMATO SAUCE:

Ingredients…

  • 2 cans of diced tomatoes (14oz each)
  • 1 sweet onion (diced)
  • 4 cloves of garlic (minced)
  • 1/2 cup tomato paste
  • 1/4 cup soy sauce
  • 2 tbsp dried basil
  • 1 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1 tsp ground black pepper

Directions…

  1. Sauté the onion and garlic in coconut oil on medium heat in a saucepan until tender.
  2. Stir in the diced tomatoes, tomato paste, soy sauce, pepper, coconut sugar and basil.
  3. Simmer sauce on low heat slightly covered for about 20-25 minutes.
  4. Allow the sauce to sit while you prepare the lentil “meat”balls.

LENTIL “MEAT”BALLS:

Ingredients…

  • 2 cups chopped kale
  • 2 cups chopped mushrooms
  • 1 1/2 cups brown rice (cooked)
  • 1 1/2 cups lentils (cooked until very tender)
  • 1 cup rolled oats
  • 3/4 cup raw walnuts
  • 1/4 cup soy sauce
  • 1/4 cup tomato paste
  • 1/4 cup nutritional yeast
  • 1/4 cup coconut oil
  • 1 sweet onion (diced)
  • 5 cloves of garlic (minced)
  • 2 tbsp basil (fresh/dried)
  • 1 tsp ground black pepper

Directions…

  1. Preheat the oven to 350 degrees farenheit. Coat an aluminium foil-lined baking pan with coconut oil.
  2. Sautée the onion and garlic in coconut oil on medium heat in a deep skillet pan until tender.
  3. Pulse mushrooms and kale in a food processor/blender. Ensure that the pieces aren’t too fine.
  4. Add the kale and mushroom blend to the pan. Sautée the combination for a couple of minutes before adding the soy sauce, brown rice and lentils. Mix the combination together throughly and then add in the tomato paste, nutritional yeast, basil and pepper.
  5. Continue to cook the mixture on low-medium heat. Pulse the raw walnuts and rolled oats in a food processor/blender. Ensure that the pieces are only coarsely combined. Mix into the “meat”ball mix. Allow this to cool before rolling.
  6. Roll the “meat”balls in your hands so that they are about 1.5 inches in diameter. Place them onto baking sheet.
  7. Bake for about 25-30 minutes or until they are golden brown.
  8. Enjoy!

Makes 2 servings.

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Cashew Cream Alfredo with cremini mushrooms and kale     

Post by Megan Stulberg

On my way home from the gym one day last week, I decided to quickly do some grocery shopping. Before I knew it I found myself in front of a boxed macaroni and cheese display, lost in a daydream-like stupor for at least five minutes. Finally I managed to fight the craving and tear myself away, then opted to make this similar (but healthier) comfort food instead.


Ingredients:

  • 1 cup gluten-free penne pasta of your choice (I prefer corn)
  • 2 cups chopped kale leaves
  • 1 cup raw cashews
  • 1/2 cup cremini mushrooms, sliced thinly
  • 1/4 cup nutritional yeast
  • 1/4 cup unsweetened almond milk
  • 2 tbsp vegan butter (I used Earth Balance)
  • 2 tbsp paprika
  • 2 tbsp garlic powder
  • 2 tbsp cold-pressed EVOO
  • Dash of sea salt and black pepper

Directions…

  1. On stovetop, bring medium pot of water to a boil. Reduce to simmer.
  2. Add pasta, cover, then let cook for 15 minutes or until all water has evaporated and pasta is soft.
  3. Drain pasta, then put back in pot and set aside.
  4. In high-speed blender or food processor combine cashews, nutritional yeast, paprika, salt, pepper, butter and milk. Blend until a thick sauce has been created. If desired, add more milk for a creamier texture.
  5. In large saucepan, heat oil until it sizzles. Reduce heat and add mushrooms. Cook for 5 minutes until browned. Add kale and continue sautéing until leaves have wilted and shrank down in size.
  6. Stir sauce into pasta in pot. Add mushrooms and kale, then mix thoroughly until incorporated. Top with additional paprika and salt before serving.

Serve hot and enjoy immediately! Makes 2 large portions.

Summer Recipe: Balsamic Pesto Pasta

From contributor Aine Davis

I am madly, truly, deeply in love with Italian food. After visiting Italy a few summers ago, I haven’t been able to stop thinking about all of the rich and flavourful foods I devoured abroad.

I recently whipped up this dish for a romantic evening with my “fidanzato” and the results were to die for. Use my following recipe for a hearty dish that takes only 15 minutes to make:

IMG_20140715_144800

Ingredients…

  • 1 box rice pasta
  • 4 cups fresh basil
  • 1 cup fresh arugula
  • 1 cup extra virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1 large head of garlic (roughly 10 cloves)
  • 1 tsp salt
  • 1/2 tsp red pepper flakes

Directions 

  1. Boil water in large pot on stovetop.
  2. Place basil, olive oil, balsamic vinegar, garlic, salt, and red pepper flakes in blender or food processor. Combine until smooth.
  3. Following box’s instructions, cook pasta accordingly. Drain, then mix thoroughly with pesto.

Serve immediately on a bed of arugula. Makes 4 large portions.

Bellisimo!