Raw Vegan Neatballs and Puttanesca Sauce

Raw Puttanesca Sauce













4 roma tomatoes
1/3 cup olives
1 shot olive oil
1/3 cup chopped onion
2 clove garlic
2 tbs oregano
1/2 tsp black pepper
3 dates
1 tsp ACV
1/2 shot of water

Blend this until it's positively liquefied then put it in a covered container in the fridge. The earlier you make this sauce, the better. The longer it sits the better it tastes.


Raw Neatballs














2 cups soaked walnuts
2 tbs fresh lemon juice
2 tsp olive oil
3 cloves garlic
1/2 tsp salt
2 tbs celery leaf
1 tbs oregano
1 tbs sage
1 med onion, coarsely chopped

Put all in Food Processor with S-blade
Process all until it can form a ball.

6-1/4 cup balls on wax paper in the dehydrator at 145F. I put them in at 2:30. I turned them after an hour.
















One hour later I took them off of the wax paper, gently molded them into a ball shape and put them back in the dehydrator until about 6pm and then put them on a plate, spooned sauce over served up some tabouleh and we ate them.



















I also made

Vegan Parm Sprinkle













1/2 cup almonds
1/3 cup nutritional yeast
1 tsp cornstarch (not raw and optional. makes is less clumpy)
1/2 tsp salt
blend in small jar until powdered. Serve in shaker over anything, really.

Goes great on raw pizza, pasta, lasagna. Tastes great on an avocado stuffed with sauerkraut. mmmmm...


Update!