Spaghetti and Mock Meatballs

You know I'm really starting to get a kick out of seeing what I can create within the limitations of meatless, sugar free, gluten free and dairy free meals. On this one, I believe I've really hit the jackpot!

Once, many moons ago, my husband and I went to a local vegan restaurant called Kung Food, here in San Diego. I only went there once, but boy did that meal leave an impression on me. I remember it like it was yesterday. I ordered a dish called spaghetti with mock Italian sausage. It was abosolutely splendid to say the least. I was so impressed that afterwards I had to ask the waiter was was in that "sausage". I remember him mentioning mushrooms, and some other ingredients, but I don't think that he told me all of the ingredients.

Well recently, since I've embarked upon my quest for healthier cooking and baking recipes, something within longed to discover a recipe similar to the one that I had at that vegatarian restaurant so long ago. When I came across a recipe that I found similar to it, I decided to give it a try, while putting my own twist on it, ofcourse.

Below I share with you the recipe that I've come up with and boy was it tasty!


Mock Meatballs

Ingredients
4 eggs, slightly beaten
1 envelope of powdered soup mix or saute one onion along with a pinch of garlic powder
1 cups grated cheddar cheese (I used goat cheddar but for a vegan meal you may use soy, almond, rice or cashew cheese )
¾ cup chopped walnuts
1 cup dry breadcrumbs (from Ezekial bread if you want low gluten)
1 cup of grated mushrooms

Grate the cheddar into a food processor, then remove into a bowl. Add the walnuts and breadcrumbs to the food processor and chop finely. Now add the cheese back into the mix, along with the powdered onion soup,mushrooms, and the eggs, and mix thoroughly. Transfer the whole lot into the fridge for about half an hour.

Meanwhile, warm the oven up to 350F. Once the mix has chilled thoroughly, remove it from the fridge, and roll it into small balls, about ¾ of an inch across. Place each one on a greased baking sheet. Bake for about 20 minutes, or until browned.
At this point you can take the baking sheet out of the oven and freeze or refrigerate some of the balls for later use, or you can add them to a spaghetti sauce and cook for about 30 minutes. These can be served with a marinara dipping sauce, or a sour cream dill sauce, or however you like to eat meatballs.

For the spagetti sauce you may use the same recipe that I've provided for my Pizza recipe with the beets an carrots, or make your own sauce.

Also with this I've used brown rice pasta that I buy at Trader Joes. You may also use spagetti squash, seaweed pasta, soba noodles or regular wheat pasta to make this dish a hit!

Inshallah you'll enjoy it! And don't forget to share your experiences with me. I need some feedback! :)

*The original recipe called for 2 cups of cheese, to economize I used one. You can try it either way.

Gluten, Dairy and Tomato Free Pizza!

So I came up with the thought to make this pizza after I went to the iridologist, and he told me that I needed to follow the Eat Right for Your Type diet. Now with me, when I'm gung ho about something I have to jump in with both feet. That Sunday however, my sister was having everyone over for homemade pizza. (Gasp) one of my all time favorites. So I rushed to the internet to check to see if I could find some good Type A recipes. After of few minutes of research I found a few recipes that would enable me to make a complete pizza. Type A's do not digest tomatoes, cow dairy, or wheat very well. This is going to be some interesting pizza, I thought. I was excited to make it because trying new concoctions motivates me to get in the kitchen and work out. Following is the recipe for the gluten free crust, and the no tomato tomato sauce that made this pizza a one of a kind hit!

Gluten Free Oat Crust.


Ingredients

2 cups oat flour
1 cup warm water
1 packet yeast
1 teaspoon honey
1 Tablespoon olive oil
salt to taste
Ground flax seeds (optional)
(can add herbs too)

Preheat oven to 450 Fahrenheit
Dissolve honey and yeast in warm water in a large mixing bowl.
When yeast begins to activate (about 10 minutes later), add oil and salt and slowly add oat flour and mix well.
When a ball forms knead for about 10 minutes until its no longer sticky (adding flour if needed).
This next part I use the big board with the handle that you use to remove pizza from the oven.
Lightly sprinkle ground flaxseed over the board to prevent the dough from sticking, and gently roll out dough into a thin shape that accomodates your baking pan, shaking the board every few rolls to make sure dough isn't sticking.

After you've rolled out the dough, place it and shape it in your backing pan. Place it in the oven and bake it for five minutes.

In the meantime, you can start making the sauce.

No Tomato Tomato Sauce

Ingredients:

2 1/2 cups steamed carrots
1/3 cup steamed beets
1/2 cup water
3 Tablespoons lemon juice
1 1/2 teaspoons salt
1 Tablespoon Basil
1/2 teaspoon Onion Powder
1/8 teaspoon Oregano
3/4 cup chopped cooked onions (I use dried flakes but not this much)
1 clove minced garlic


Steam carrots and beets until tender.
Brown onion & garlic together.
Measure all ingredients into a blender and blend until smooth.
Add more water if sauce is too thick, until your sauce has the desired consistancy. Spoon sauce over pizza crust once it's out of the oven. You will have more sauce than you need, so freeze in a freezer bag

Now add your toppings:

Almond cheese, mushrooms, onions, spinach, peppers etc., and bake at 450 degrees for 10-15 minute or until both the crust is cooked and the cheese is melted well. Allow to properly cool and enjoy!

Meatless Loaf (American Vegetarian)

By far this is one of my favorite veggie dishes. It comes from a book called Lean and Meatless. Satisfied the all the meat lovers in my house
Goes great with brown rice, or mashed potatoes, with gravy.

¼ cup olive oil
1 cup chopped onion
1 cup any combination of diced celery, green pepper, fresh parsley, drained and seeded tomatoes, carrots, squash, cooked dried beans, olives, etc.
1 cup finely chopped nuts of your choice
1 cup grated cheese
1 cup cooked rice
1/3 bread crumbs
2 large eggs, lightly beaten
Black pepper to taste
1. Preheat the oven to 350 degrees. Heat the oil in a skillet and sauté the vegetables until limp.
2. Combine the sautéed vegetables with the remaining ingredients. Mix well; adding a small amount of liquid if the mixture seems too dry. Pour the mixture into a greased loaf pan and bake for 40 minutes. Serves 6.

Vegetable Lo Mein (Chinese)

This is a very easy recipe. Satisfying and Delicious!

1 package of Brown Rice Pasta (Spaghetti)
1 half head of cabbage
3 carrots
oil
2 sesame seed or olive oil
broccoli florettes cut thin (1-2 crowns)
Soy Sauce to taste
1 half onion diced
1/2 inch ginger root
1-2 cloves garlic

Cook brown rice pasta as stated on package. Be sure to add salt and oil to water. When tender, rinse starch off in a strainer two to three times.
Set aside.
Heat 2 tablespoon of oil. Stir fry each vegetable seperately along with part of the onions, ginger and garlic until all veggies and seasonings are gone. Add more oil if necessary. Stir fry veggies until they are tender, but still slightly crisp.
Add all veggies to a large mixing bowl. Add noodles to bowl. Add in soy sauce with amount to your liking, and more oil. (1-2 Tablespoons)

This is a favorite for my kids. They love them. You may keep this meal vegetarian or add chicken, beef or shrimp. Less carbs than spaghetti and meat sauce.

Vegetable Egg Foo Young (Chinese)

Vegetable Egg Foo Young
3 cup halal chicken broth
2 Tbsp minced onions
1/3 cup flour
3 Tbsp Soy Sauce
1/8 tsp ground pepper
5 eggs
¼ tsp ground ginger
1 green onion sliced thin
½ tsp. salt
1 cup bean sprouts
1 cup cooked mixed vegetables (use frozen or leftovers)
3 Tbsp vegetable oil (sesame, peanut, or olive)

1. In a medium saucepan add a cup of broth and saute the onions in it.
Then add the flour and whisk vigorously. As the mixture starts to thicken add the remaining broth and turn up the fire to medium high. Also add the soy sauce. When gravy obtains desired thickness turn fire down low and keep warm.

2. In large bowl beat eggs well. Add remaining ingredients except oil. In a large skillet heat 2 tablespoons of oil.

3. Drop egg mixture by ¼ cup full into the skillet. Fry for about 3 minutes until golden on bottom; turn and brown other side. Add additional oil to skillet if needed and fry remaining mixture. Top with gravy to serve, or add patties to gravy which ever you prefer. Add a side of rice.
Makes 4 servings

Healthy Meal

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