| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegan |
Main dish, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sunflower seeds |
| 1/4 |
c |
Cashews, chopped |
| 1/4 |
c |
Peanuts, unsalted |
| 1 |
c |
Whole grain bread crumbs |
|
|
dry |
|
|
Egg replacer for 3 eggs |
| 2 |
|
Garlic cloves, pressed |
| 1 |
T |
Tamari |
| 1/4 |
t |
Celery seed |
| 1/2 |
t |
Basil |
| 4 |
c |
Tomato sauce or spaghetti |
|
|
sauce |
INSTRUCTIONS
Place the sunflower seeds, cashews and peanuts in a blender and grind
them. The size of the ground pieces is not very important, but make
sure they are not too big. Place the ground nuts in a medium-sized
bowl and add the bread crumbs, eggs, garlic, tamari, celery seed, and
basil. Mix well and shape the mixture into walnut-sized balls. Place
the tomato sauce in a large kettle and bring to a gentle simmer. Drop
the balls into the sauce. Cover and let simemr for about 15 minutes.
Serve with whole grain spaghetti and a big green salad. From the files
of DEEANNE From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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