Raw Vegan Marina & "No Meat" Balls

Raw Vegan Marinara & "No Meat" Balls...Mmm Mmm

We tried the lovliest recipe this week from The Blender Girl, WOW! I've made Raw Marinara in the past, this was my first attempt at "No Meat" Balls, and this recipes is by far the nicest sauce that I've come across. Satisfying, full of flavor, great ingredients, just beautiful in every way! Here is the recipe below for those of you who are keen to try...Enjoy & Stay Happy! xo

• To make raw zucchini noodles:
• 6-8 raw unpeeled zucchinis

1. Cut off the ends of the zucchini and make noodles using a vegetable spiralizer OR use a simple vegetable peeler to slice very thin thick fettucini-style noodles

• To make marinara pasta sauce:
• 2 cups chopped heirloom tomatoes (about 3 tomatoes)
• ½ cup sundried tomatoes soaked in filtered water for 15 minutes
• ½ cup sweet red bell pepper roughly chopped
• 1/2 cup firmly packed fresh chopped basil leaves
• ½ cup cold pressed extra virgin olive oil
• 1 Tbsp finely chopped red onion
• 1 Tbsp freshly minced fresh garlic
• 1 Tbsp fresh lemon juice
• 1 Tbsp fresh pitted chopped dates (about 2) soaked in filtered water for 15 minutes or a few drops of stevia for alkaline
• 1/4 tsp Celtic sea salt
• 1/4 tsp dried red chilli pepper flakes (**optional see note in post)

1. Place all of the ingredients in your Vitamix and puree until smooth and creamy.
2. This sauce will thicken while sitting so blend right before serving.

• To make “no meat” balls:
• 1 cup raw walnuts soaked for about 4-6 hours in filtered water
• ¼ cup celery chopped finely (about 1 large rib)
• ¼ cup sweet red pepper finely diced
• ¼ cup grated carrot
• ¼ cup grated zucchini
• ¼ cup chopped fresh continental flat leaf parsley
• 1 Tbsp cold pressed extra virgin olive oil
• 1 Tbsp chopped pitted dates (about 2)
• 1 Tbsp sun dried tomatoes
• 2 tsp finely minced fresh garlic
• 1 tsp finely chopped red onion
• 1 tsp freshly squeezed lemon juice
• ¼ tsp of Celtic sea salt

1. Place all of the ingredients in your food processor and pulse until well combined.
2. Scrape the sides of the carriage to get an even mix and pulse again.
3. Season to taste.
4. Form into small balls.
5. Makes about 20 small quarter sized balls.
6. You can serve them completely raw like this, or dehydrate the balls for about 8 - 12 hours for a firm, more concentrated flavour that more resembles traditional meatballs.

Live, Raw, Organic, Vegan Spagetti

1. To Serve:
2. Mix the marinara sauce with the zucchini noodles until well combined.
3. Place in mounds on centre of the plate.
4. Surround each pasta mound with about 4 meat balls.
5. Sprinkle each plate with freshly cut basil leaves. YUMMO!
6. Serves 4
7.