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Wednesday, September 17, 2014

Veatballs + Corn Spaghetti Review (GF Vegan, soy free, oil free)

These Italian style veatballs pair well with various sauces and are simple to make. Plus they're packed with nutrients! I hope you enjoy them as much as my family did :)

Prep: 30 min | Cook: 45 min | Makes: 14 veatballs

1 cup cooked black rice
1/2 cup cooked millet
1/4 cup gf rolled oats
1/3 cup chopped pecans*
1/4 cup organic corn meal**
1 heaping tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 tsp sweet paprika
1/4 tsp mustard powder
1/4 tsp ground cumin
1/4 tsp black pepper
1/4 tsp sea salt
2 tbs fresh lemon juice
2 tbs pure maple syrup
1 tbs + 1 tsp tamari***
1 tbs veggie broth

* If you have a nut allergy, you can use 1/3 cup of sunflower seeds instead.
** If you don't have corn meal, you can use brown rice or chickpea flour. Any flour works if you're not gf!
*** I buy low sodium Tamari because it's GF, but you can use soy sauce if you don't mind, or make your own vegan version of this sauce.

Cook your rice and millet, if you don't have day old grains in the fridge. In a pot, add all of your ingredients except the maple syrup, vegan cheese, and corn meal. Stir over a medium-low heat for 5 minutes until the spices are well combined.

Preheat your oven to 400F. Add the heated mixture to a large food processor, then sprinkle in the corn meal and vegan cheese. Pulse blend a few times. On a low speed, turn the machine on as you pour in the maple syrup. Don't overmix - you should be able to tell when it is beginning to come together.

Line a medium-sized baking sheet with a Silpat mat. Remove the blade from your food processor and get a spatula ready. Spray your hands lightly with water and begin to form your meatballs. They should be about 1.5-2 inches in diameter. If they are too small, they will not stay as moist.

Bake for 15 minutes, turning halfway through if you desire a more even browning (they will cook through either way). Turn off the oven and crack the door, letting the balls rest for 10 minutes. This is the perfect time to cook your spaghetti!

I recently bought 10 pounds of Heartland GF spaghetti and am very impressed by the texture. Most gluten free pastas stick together or fall apart, but this one cooked up very nicely and tasted good too.

Create, share, love at first bite!

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