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Submitted by Dan Shuman
Textured and flavorful shitake meatballs in a San Marzano and mung bean Marinara served atop spaghetti squash.
2 + 1/2 cups diced shiitake mushrooms
1 cup diced zucchini
3 tbsp. ground flax
3 tbsp whole grain breadcrumbs
1 tsp allspice
1 tsp. cumin
1 tsp coriander
1 28-oz. can San Marzano tomatoes
2/3 c date purée (equal parts dates and water – blended)
1 c. diced zucchini, steamed
1 c. cooked mung beans (or any bean)
1 tbsp oregano
1 tbsp thyme
2 tbsp basil
1 white onion, diced
5 cloves garlic, diced
Combine all the meatball ingredients in the bowl of a food processor and process until smooth. Reserve one half cup of the mushrooms to add to the mixture once processed.
Using a small cookie scooper (or a spoon. Or your hand like a normal person) scoop out uniform scoops of the mixture and roll into balls. Bake on a parchment lined heavy cookie sheet at 400 degrees F for 30 minutes, turning throughout.
Serve atop spaghetti squash. Top with mung bean marinara. Sprinkle with nutritional yeast (optional).
Sauté diced onion in a nonstick sauce pot or deep pan. After a minute add in the garlic. Use a splash of veggie stock or water to prevent burning, and keep the dish oil-free. Continue to sauté, adding veggie broth or water as needed to prevent sticking.
In a food processor, pulse the tomatoes and dates to form the sauce. Add the puréed tomato, steamed zucchini and the mung beans to the onions and garlic, and cook on low heat for about 10 minutes. Serve immediately or store for later use.
The best way I’ve found to cook spaghetti squash is to cut it in half, scoop out the seeds, and place cut side down on a cookie sheet. Pour water into the cookie sheet, enough to cover the entire bottom, and that won’t evaporate. Roast at 400 for about 30 minutes. Use a fork to scrape out the “noodles.” As with most pastas, go for al dente.
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