Vegan Meatballs from Cook Lively

I am so excited to share this recipe for Hearty Meatless
Meatballs – aka vegan meatballs – from Cook Lively by
Laura Jane Koers!

I am so excited to share this recipe for Hearty Meatless Meatballs - aka vegan meatballs - from Cook Lively by Laura Jane Koers.

Koers is the recipe developer behind the popular website,
The Rawtarian, and Cook Lively is her very first
print cookbook! It’s packed with 100 plant-based recipes with a
focus on raw foods, though there are some cooked recipes in the
book as well.

More raw goodness: Raw Spring Rolls that Taste
Good

In the book’s introduction, Koers describes her journey from
eating processed, packaged, Standard American Diet-type foods
to a whole food, plant-based vegan lifestyle. Recipes like
these vegan meatballs prove that you can make healthy,
satisfying meals from plants.

Other mouth-watering, vegan recipes in the book include:

  • Creamy Pesto Pasta
  • Famous Raw Brownies
  • Grapefruit Sherbet Cake
  • Spaghetti Alfredo with Zucchini Noodles
  • Thai Coconut Soup

Vegan Recipes from Cook Lively

On top of recipes, Cook Lively
includes sample grocery lists and meal plans along with guides
to sprouting grains and lentils. There are also metric
conversions to help you easily make any recipe work for you.

Ready to make some vegan meatballs? Me, too! Let’s do it.

Hearty Meatless Meatballs With Sun-Dried Tomatoes and Walnuts

I am so excited to share this recipe for Hearty Meatless Meatballs - aka vegan meatballs - from Cook Lively by Laura Jane Koers.Yield: 12 small vegan
meatballs; Servings: 4

These hearty nut-based meatballs are surprisingly
versatile: serve with Traditional Spaghetti and Sauce (page
146), Spaghetti Alfredo (page 145), in a wrap, on a salad, or
as shown here, with a sprinkling of hemp seeds and a splash of
Sweet Asian Dressing (page 95)—or however your heart desires!
The results are very similar whether you dehydrate them or bake
them in the oven. These vegan meatballs freeze very well,
making them a great staple food to have on hand for those busy
days.

Ingredients:

  • 1 cup walnuts (or pecans)
  • 1/2 cup chopped celery
  • 1/3 cup oil-soaked sun-dried tomatoes
  • 3 tablespoons flax meal
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon chili powder (optional)
  • Directions:

IF MAKING IN AN OVEN

1. Preheat your oven to 350°F. Line a rimmed baking sheet with
parchment paper. Set aside.

2. In a food processor, process the walnuts until they are the
size of coarse crumbs (about 15 seconds).

3. Add all the remaining ingredients: celery, tomatoes, flax,
salt, and chili powder, if using. Process the mixture into a
smooth, moist paste
(40 seconds).

4. Using your hands, form 12 meatballs by rolling the mixture
between your palms. Place on the parchment-lined pan.

5. Bake for 15 minutes. Flip, and bake for an additional 10
minutes (25 minutes total).

6. Enjoy immediately. Store leftovers in the refrigerator for
up to 5 days.

IF MAKING IN A DEHYDRATOR

1. Line a dehydrator tray with parchment paper. Set aside.

2. In a food processor, process the walnuts until they are the
size of coarse
crumbs (about 15 seconds).

3. Add all the remaining ingredients: celery, tomatoes, flax,
salt, and chili
powder, if using. Process the mixture into a moist paste (40
seconds).

4. Using your hands, form 12 meatballs by rolling the mixture
between your
palms. Place on the parchment-lined tray.

5. Dehydrate at 145°F for 11⁄2 hours. Reduce the temperature to
104°F and
dehydrate for another 4 hours, or until dry to the touch.

6. Enjoy immediately. Store leftovers in the refrigerator for
up to 5 days.

Excerpted from Cook Lively!: 100
Quick and Easy Plant-Based Recipes for High Energy, Glowing
Skin, and Vibrant Living—Using 10 Ingredients or
Less
by Laura-Jane Koers. Copyright © 2017.
Available from Da Capo Lifelong Books, an imprint of Perseus
Books, LLC, a subsidiary of Hachette Book Group, Inc.


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