Spaghetti and Meatless Balls, Both Made with Zucchini

Sometimes Frances would deliver this dynamic duo. Never quite like this.

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I could not find the julienne blade for my u’mandolinu so I crinkle cut zucchini and did a fine slice. It ended up softer than desired, but unquestionably full of flavor.

Recipes coming right up

ZUCCHINI SPAGHETTI

Supplies:
-u’ mandolinu with julienne blade
-strainer
-medium sauté pan
-coo-cha(d)

Ingredients:
-1 large zucchini, peeled and seeded
-3 cloves of garlic, rough chopped
-3 tbs extra virgin olive oil (plus 1 tbs)
-5 pinches of sea salt
-2 shakes of garlic powder
-1 shake crushed red pepper flakes
-6 twists of fresh ground black pepper
-5 sprigs of chopped fresh parsley
-1 shake of nooch (nutritional yeast)

Procedure:
Cut zuccha in fine, thin shreds using the julienne blade of u’mandolinu.

Place shreds in strainer over sink and generously salt the surface. This extracts much of the moisture content from the zuccha. Pat dry.

Bring olive oil to medium-high heat in sauté pan.

Lightly sauté half of the chopped garlic until it just begins to turn golden then immediately add zuccha. Stir and season with a pinch of salt.

Cook through for about 5 minutes before lowering heat. Add remaining olive oil and 3/4 parsley, pepper, red pepper and a bit more salt. Stir and check for seasoning. Allow to cook for 5 more minutes prior to serving.

Serving:
Top with any of the gravies listed here or simply garnish with remaining parsley and a shake of nooch.
Yields 2 medium portions.

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MEATLESS BALLS

Supplies:
-large sauté pan
-coo-cha(d)
-8″ round baking pan

Ingredients:
-3 tbs extra virgin olive oil (plus 2 tbs)
-1 medium zucchini, seeded and chopped into fine 1/4″ cubes
-2 cloves of garlic, minced
-1 small onion, finely diced
-1 cup of TVP (textured vegetable protein) – the chunkier, the better
-1 tsp Gravy Master (color not flavor)
-1/2 cup of pipe punch (plus 1/3 cup)
-4 sprigs of fresh chopped parsley
-3 tbs ketchup (homemade recipe to follow)
-the equivalent of 2 eggs made from egg replacer (1:3 ratio, egg replacer to h2o)
-1/2 cup nooch
-1/4 plain breadcrumbs (I use panko)
-1/8 cup ital (vital wheat gluten)
-2 shakes garlic powder
-2 shakes sage
-2 shakes dry oregano
-2 shakes dry cumindo (cumin)
-2 pinches of sea salt
-4 twists of fresh ground black pepper

Procedure:
Bring 3 tbs of olive oil to a medium-high heat in large sauté pan. Cook onions until translucent, seasoning with salt.

Add TVP to onions and allow to soak up remaining oil. Combine 1/2 cup of water to the mixture and stir until absorbed by “meat”. Color with Gravy Master and stir until fully incorporated.

Preheat oven to 350 degrees. Grease a nonstick 8″ round pan with olive oil and set aside.

Toss finely cubed zucchini into pan and season with salt, pepper, oregano, cumin, sage and garlic powder. Stir and allow to cook until Zuccha softens.

Add garlic before lowering heat, allowing mixture to simmer for 5-10 minutes. Remove from heat.

Combine parsley, nooch, bread crumbs, ital, ketchup, egg replacer and remaining water. Stir and check for seasoning.

Using hands, form approximately 3″ balls and place in greased pan.

Cook for approximately 30 minutes or until browned. Feel free to finish under broiler.

Serving:
Serve alongside pasta, cover in the gravy of your choosing or form into burgers, loafs of flats.
Yields 5 hearty meatless balls.

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