I love all sorts of food. Meat included! However, my body doesn’t like to eat too much meat as well as I like how I have less of a carbon footprint when I eat a more plant based diet. This recipe is so delicious and satisfying I could eat it every week! I made the “linguine” pasta out of green cabbage and the basil pesto was homemade from our herb garden.
2 cups cooked lentils ( about 1 and 1/4 cup dried lentils)
1 cup oat flour/almond flour/ bread crumbs (if you aren’t gf)
1 tablespoon dried basil
1 teaspoon oregano
1 tablespoon Bragg Liquid Aminos (or soy sauce)
1 tablespoon red wine vinegar
1 medium onion
4 garlic cloves
Preheat Oven to 400f.
Chop and sauté two garlic cloves and half an onion in a pan with olive oil until translucent. In a food processor combine almond flour, lentils, spices, cooked onion, raw onion, 2 raw garlic cloves, soy sauce and red wine vinegar. Blend until the mixture is fully processed. Add salt and pepper to taste.
Spray a cookie sheet with non-stick oil. Make lentil “meat balls” about 1.5 inches big and place on the cookie sheet. Bake in the oven for 35 minutes. Take lentil-meatballs out half way to flip so that each side becomes golden brown.
Cabbage “Fettuccine” noodles:
Slice green cabbage about 1/2inch into “noodles.” Wash and dry really well in a salad spinner.
Sauté 2 garlic cloves in a pan with olive oil until translucent. Add the cabbage noodles and cook evenly for about 3-5 minutes. You want to make sure you keep stirring the cabbage so that it doesn’t get overcooked and soggy, but maintains a slight crunch.
Homemade Vegan Avocado Pesto:
Two handfuls of fresh basil
Half an avocado
1/4cup olive oil
2-4 raw garlic cloves (if you like garlic put all 4 in for a stronger taste)
Salt to taste
Blend all ingredients in a food processor. If you want it creamier add more avocado. If you want it lighter add a tiny bit of water to thin it out.
Mix the cabbage and pesto in a separate bowl and then serve the lentil-meatballs on top!