1 cup of soaked walnuts (soaked for approx 2 hours – then drained and rinsed)
1 cup of chopped and drained marinated mushrooms (reserve marinade) – marinated in 2 T nama shoyu, 2 T olive oil, pinch of black pepper and I garlic clove. Cover in refrigerator for 1 hour.
1 T lemon juice
1 T nama shoyu
1 Tbsp Italian seasoning
1 Tbsp chilli pepper flakes
1/2 tsp cumin
10 sundried tomatoes refreshed in water and drained – reserve soak water
Place all ingredients in food processor fitted with S blade and process until forms a thick paste. Try and leave some chucks for a meatier texture. If you need extra moisture use some of the reserve marinade or soak water to get the blade moving. You want the mixture to be able to be formed into balls reminiscent of meatballs.
Made into desired meatball size and place on the mesh sheet in the dehydrator at 110′ for 8 – 12 hours
1/2 cup of sundried tomatoes – water squeezed out
2 chopped roma tomatoes
1/4 cup of chopped onion
10 pitted kalamata olives
2 T chopped fresh basil
1 soft pitted date
2 T chopped rosemary
1/2 T apple cider vinegar
1 clove of crushed garlic
juice of 4 tomatoes and 2 stalks of celery
1 T of olive oil
Process is food processor fitted with an S blade, until smooth with slight chunks.
4 peeled medium zuchinnis (courgettes) – I used 4 peeled yellow squash instead – but be aware they are more watery and have more seeds.
1T olive oil
1T lemon juice
Spiralise noodles into spaghetti noodles and toss with lemon juice and olive oil in a bowl.
Top with no-meatballs and marinara and ENJOY
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