Walnut balls

These amazing walnut balls are wholesome, protein packed, flavorful, and really awesome! They're a unique and plant-based alternative to meatballs and can be served with pasta, alone with some red sauce, or with veggies or with another cooked grain like quinoa or cous cous. Because they're cooked at such a low temperature they are considered "raw"-- which just means that they are high in nutrients and enzymes without anything being destroyed in the cooking process. This recipe was taken from Laura Miller's "Raw Vegan Not Gross" cookbook.




Ingredients:

1 cup walnuts, soaked for 2 hours or more
1 cup cauliflower florets- can be subbed with broccoli
1/2 cup ground flaxseeds
1/2 yellow onion, chopped
1 clove garlic
3 tablespoons olive oil
1 tablespoon apple cider vinegar
1/4 cup fresh parsley
2 teaspoons ground cumin
1 tablespoon tamari
1/2 teaspoon salt
3 cups mushrooms


Directions:

Drain the walnuts (discard the water) and blend everything together in a food processor until finely ground. Roll the mixture into balls with your hands and place on a baking sheet to bake in an oven for 1-2 hours at 200 degrees F, OR on a dehydrator sheet in a dehydrator overnight.

The outside should be crispy and the inside will be soft. Enjoy them doused in marinara sauce, or on top of pasta or spiralized zucchini with a sauce of your choice. I paired them with some black rice soba noodles and homemade avocado alfredo sauce.