So if we have really become so adverse to change even in this fast evolving world of technology and need something familiar to identify with, I am certain that my Spaghetti ‘Meat’ Balls will give you all the comforting homely feeling you are after...
For the Essentials
-Blender (optional, I prefer the bolognaise sauce to be slightly chunky, so only used the Processer)
-Spiralizer (grater will do the job too)
For the 'Meat' Balls
1 Cup Walnuts (soaked 1 hour)
2+ Tbsp Hulled Flaxseeds
1/4 Cup Chopped Fresh Basil
2 Tbsp Raw Apple Cider Vinegar
2 Tbsp Tamari Soy Sauce
2 Cloves Garlic (minced)
1 Tbsp Mixed Italian Spices (I used a combination of Parsley, Rosemary, Coriander, Basil and Oregano)
1/2 tsp Cracked Pepper
-Pour the Apple Cider Vinegar and Tamari over the chopped mushrooms, add garlic and basil leaves, stir through and leave to marinate for a minimum of 2 hours. (note if you only have little time, slice the mushrooms really thinly)
-Rince out the water from soaked walnuts, place them with the mushrooms into a food processer with an S Blade, pulse so they are chopped fine and mixed in, but still slightly chunky
-Also add all the spices and pulse a couple of times to let everything mix in, then let the mixture sit for half an hour for the flax to soak up the liquid.
- Roll into any size 'Meat' Balls you like, but note that the larger it is, the longer it will take to dehydrate.
-Place on Mesh tray of your dehydrator and dehydrate at 110degrees F for 4-6 hours
For the Bolognaise Sauce
1 Red/Orange Bell Pepper (chopped)
1 Lemon (juiced)
1 Cup Fresh Chopped Basil
10 Sundried Tomato Halves (soaked min 1 hour)
7 Dates (soaked min 1 hour)
2 Cloves Garlic (minces)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Mixed Italian Spices
-Pop all the ingredients (accept Olive Oil and Lemon Juice) into a Food Processer and process to a sauce.
-Add The Olive Oil and Lemon Juice and process some more. (Transfer to a blender only if you desire a smoother sauce consistency)
For the Pasta
2 Large Zucchinis/Courgettes
-I used a Spiralizer, but you can also either slice the zucchini as thinly as possible lengthwise and then slice again into thinner strips lengthwise to resemble noodles or you can use a grater
-Garnish with fresh Basil leaves