Hold the Meat- Meatballs!
1 1/2 C raw organic walnuts
1/2 C dried chanterelle mushrooms, re hydrated
1 1/2 t ground cumin
3/4 t ground coriander
1 T organic tamari (gluten free version)
1 t fresh lemon juice
1/4 t pink Himalayan salt
1/4 t olive oil
Take the mushrooms and place them in warm water for 1 hr before you will need them. I will change my water out a couple of times to keep them warm and to insure all dirt is off them. I prefer chanterelles or porcini mushrooms as they take on a more meaty texture and don’t have an overpowering flavor, but feel free to sub out for whatever is in season or available to you.
Holding a gorgeous bouquet of chanterelle mushrooms 🙂
Place walnuts, cumin, coriander and salt in food processor. Using the S blade, process to a chunky consistency.
Take mushrooms and cut them to a fine consistency and add the lemon juice and olive oil. Massage mixture into the mushrooms to further soften them up.
Add mushrooms to food processor with the walnut mixture. Blend until a dough like texture forms. Form into desired shapes and place onto mesh dehydrator trays.
Place dehydrator at 145 degrees for 35 minutes and then down to 105 for 6-8 hours. If you are in a time crunch this mixture is so tasty that you can crumble it to make a quick taco or wrap.
No dehydrator, no problem!
If you do not have a food dehydrator you can place the no meat meatballs on glass or ceramic. Turn the oven on the lowest setting and preheat to 170 degrees. At 170 degrees, shut the oven off and place the meatballs in the oven for 20 min. Another option is to skip the warming process and use as a crumble.
*Recipe variations options
Place in your favorite wraps, spaghetti or use as a meat re-placer in a zucchini lasagna.
*Replacement for dietary or preference of tamari; coconut aminos, nama shoyu or braggs amino acids. Note, coconut aminos do leave a sweeter flavoring than the other above listed items.
Remember your health is your greatest investment of all!
Eat to live, you are worth it!