I love a good meatball…..a meatless one of course.
The most recent of which were the lentil and mushroom ones…delicious! As I mentioned on Wednesday I’ve been on a bit of a raw kick of late and these were top of my list to recreate. I’m not sure I could choose one over the other, they were both incredibly different in flavour…
The raw were more intensely flavoured, they really packed punch and had a wonderful bit of crunch owing to the sunflower seed base. The cooked version although similar in consistency in terms of the “meat” element, obviously got a little crispy on the outside once baked. They each hold an important place in my heart!
Spot the difference?
I’ve only ever really made use of chia seeds in sweet bakes and pancakes (mighty strawberry filled pancakes!) but figured they would be the perfect addition to these raw wonders soaking up any excess moisture and creating a more solid texture.
They worked a charm! The base was a mixture of marinated portobello mushrooms (which makes it sound way more fancy/complicated than it was in reality!) and sunflower seeds, some spices, garlic and fresh basil and they were good to go. They literally came together in minutes, no messing about, not oven time..
I don’t own nor have I ever used a dehydrator so I’m not sure if these would work in one but I’d definitely give it a go if the opportunity presented itself! Be sure to let me know if you do!
I let them sit in the fridge overnight and they firmed up beautifully. Not how they hold up on a fork….
I was mightily impressed with my own handiwork; self pat on the pack and a little smile to myself as I dug in to a chilled raw dinner the next evening. The flavour of the “meatball” definitely intensified in a wonderful way overnight; I of course had a little nibble as I making them to make sure what looked like mud didn’t taste like mud!
Served over a bed of zucchini noodles and the almost raw slow roasted tomatoes – I had the oven at 90C (194F) which is as low as mine will go! Of course if you have a dehydrator it would be the truly raw option or you could just use fresh cherry tomatoes. The slow roasted ones are just all kinds of totally irresistibly awesome; I just couldn’t resist adding them!
Topped off with a raw white cashew basil cream, sprinkled with fresh basil, the end result was amazing! Wonderful textures, untainted true honest flavours and one of the most fragrant meals I’ve had in a while. This whole no cooking thing could definitely take off
What’s the best raw thing you’ve ever made, sweet or savoury? Link me up!
Raw Seedy Meatballs
Prep Time: 10 minutes + Overnight
Keywords: raw entree gluten-free vegan vegetarian sugar-free soy-free low-sodium chia seeds cashew butter basil sunflower seeds
Ingredients (Serves 1)
Place portobello mushrooms in a bowl, cover with tamari and apple cider vinegar and leave to marinade for at least one hour. Toss to coat.
Place mushrooms, sunflower seeds, basil, oregano, and garlic in to a food processor and pulse to combine until everything is finely chopped. Place mixture in a bowl and mix with chia seeds. Set to one side for 10 minutes to firm up before rolling in to four medium “meatballs”. Place in the fridge for at least 2 hours but ideally overnight for both flavour and texture purposes.
Serve over a bed of zucchini noodles, raw or slow roasted tomatoes and basil cashew cream. Garnish with fresh basil to serve!