Vegan · vegetarian

Veggie balls with butternut squash “spaghetti”

So Chris is coming round for his weekly after work meal and since my new found love of all things veggie, he specifically asked for me to make him something meat free.

Hes always letting me try out my weird and wonderful creations because like me, he likes his food….except prawns because apparently they have an attitude problems ….. but that’s another story.

So I took some inspiration from my new veggie cookbook Anna bought me as a surprise (eat smart- niomi smart) changed the recipe more to suit me and made some apricot veggie balls , homemade tomato sauce and butternut squash spaghetti πŸ™‚

Chris said these had more taste than meatballs Β and to be fair they were orate you know πŸ˜‰

Ingredients

for the balls – serves 4 – makes 12img_6852

  • 100g dry green lentils cooked for 30 mins prior to beginning…or use a tin of them precooked, i just had none
  • half a tin of kidney beans
  • 100g mix of cashews and walnuts
  • 8-10 dried apricots finely chopped depending how many you fancy
  • 2 small or 1 large onion finely diced
  • 1 garlic clove chopped
  • 2tbsp flour (any – I used gram)
  • 1 tbsp dried mixed herbs
  • oil for frying – i use coconut oil

for the butternut squash spaghetti – for 2

  • 1 large butternut squash
  • olive oil

for the tomato sauce ….. or just use a jarimg_6861

  • 4 vine tomatoes chopped
  • 1 clove of garlic chopped
  • handful of basil
  • 2 small or 1 large onion chopped
  • 1 tsp maple syrup or honey
  • 1 tsp dried mixed herbs

 

 

 

Lets get ballsy…..

  1. Fry half of the chopped onion in a tsp of coconut oil for 5 mins until softened then add the garlic and fry for another minute.
  2. Whilst that cools, blitz the nuts in a blender until they’re in small sized chunks.
  3. Add all the other ingredients apart from the remaining onion and apricots (cooked onion, lentils, kidney beans, herbs, flour). Blend until well mixed then stir in the remaining onion and apricots. season with salt and pepper.

     

  4. Shape the mixture into 12 balls, they make quite big ones I do say
  5. Bake in a preheated oven at 180c for 15 mins, flip dem balls, then cook for a further 15 mins.

     

  6. EASYYYYYYYYYYYYYYYY
  7. I served it over the butternut squash spaghetti tossed in the tomato sauce then drizzled some balasamic over the top πŸ™‚

Butternut squash spaghetti

you can purchase this from most supermarkets now pre made but if like me youre a nerd who owns a spiralizer then its cheap to make your own πŸ™‚

I saved this job for chris and he actually broke my spiralizer RIP πŸ˜₯

soooooo…..

Whilst the balls are baking away in the oven

  1. Peel the squash then spiralize it
  2. Toss the spiralized squash with olive oil in a baking tray and pop in the oven for 10- 12 mins, mixing every 3 minutes or so

Tomato sauce

you can either use shop bought but i decided to go the full mile and make it all from fresh. why am I not Italian?

  1. Fry the onion in a tsp of coconut oil on a medium heat for 5 mins.
  2. Add the rest of the ingredients and cook on a low heat for 15- 20 mins
  3. Season with salt and pepper and then blitz it all up in a blender πŸ™‚
  4. Stir into the butternut squash spaghetti!img_6875 
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