BasilChive CashewCream Spaghetti & Meat(less)Balls *Gluten Free. In all honesty, I felt just a little awkward typing the title for this one. Maybe it’s because I had a flashback to when I was writing the SuperRaw Energy BALLS post?! Ok, you know me by now – I had some leftover The Converter (Veggie) Burger patty mixture & BasilChive CashewCream, SO I decided I could go for some pasta on this slightly soggy afternoon. Was I right – I ate the entire bowl!
- 1 cup beet, grated
- 1&1/2 cups yam, grated
- 1/2 cup carrot, grated
- 3/4 cup sweet onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp sea salt
- 1/2 tsp pepper, ground
- 1/2 tsp cumin, ground
- 2 tbsp nutritional yeast
- 2 tbsp grape seed oil
- 1 cup *SeedMix
- 1 cup red quinoa, cooked
- 1/2 cup gluten free breadcrumbs (or regular)
- 1 cup raw cashews - soaked in water for at least 2hrs & drained
- 1/2 cup water
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/2 cup fresh chives, chopped
- 4 large fresh basil leaves, chopped
- 3 chia eggs (9tbsp water + 3tbsp chia seeds; soak for 15mins & stir well)
- 1/4 cup hemp hearts
- 1/4 cup raw pepitas
- 1/4 cup raw sunflower seeds, shelled
- 2 tbsp CashewCream
- 2 tbsp water
In a bowl, combine the grated beet, yam, carrot, sweet onion, garlic, sea salt, pepper, cumin, nutritional yeast, and grape seed oil. Stir until well combined. Heat a pan over med/low and add the vegetable mixture. Stirring often, cook just until fragrant and slightly tender - it was about 8mins for me. Remove from heat.
In a food processor, add the warm vegetable mixture & SeedMix. On med/low speed, blend until well combined. Scoop out the mixture into a bowl. Add and fold in the quinoa and breadcrumbs until the mixture appears consistent throughout. It should be easily workable - form balls. Refrigerate or cook immediately.
Preheat oven to 400*F. Prepare a baking sheet with parchment paper. Roll 1&1/2inch balls or desired size - just adjust your baking time accordingly. Place the rolled balls onto the prepared baking sheet spaced apart. Bake for approximately 20mins or until bottom of the baked balls appears slightly darker then the rest of the ball, OR should bounce back if touched gently on the top. Remove from the oven and plate. Store leftovers in the fridge. Good for 2-3 days.
In a high speed blender add the cashews, water, lemon juice, & sea salt. Blend on high until smooth. Take out 2tbsp for the *SeedMix. Then, add the basil and chives to the remaining CashewCream in the blender and blend on high until smooth. Store in the fridge until ready to use. Good for up to 3days.
Add the chia eggs, hemp hearts, pepitas, sunflower seeds, CashewCream, and water into a high speed blender. Blend until well combined - should be gooey & sticky. Good for up to 5 days in an airtight sealed container kept in the refrigerator.
~Pasta...choose your favourite pasta and follow the instructions on the package. I used GoGo Quinoa's gluten free spaghetti noodles.
~Toppings include roasted almonds tossed in nutritional yeast & fresh basil.
~I added 1/4cup of unsweetened almond milk to my CashewCream and 're-blended' it as I wanted to freshen it up after sitting in the fridge for a day.
~If you decide to make the Meat(less)Balls but not the BasilChive CashewCream, here's a basic CashewCream recipe for the *SeedMix...1/2cup raw cashews soaked in hot water for at least 1hr then *drain. In a high speed blender combine soaked cashews & either 1/4cup of water, unsweetened cashew milk or almond milk. Blend on high until smooth.