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Italian Bean Balls & Zucchini Pasta Recipe
3/4 cup walnut's finely chopped & toasted
3/4 cup sorghum flour
1 cup shredded sweet potato
1/2 cup parsley finely chopped
1/3 cup oregano finely chopped
1 tsp basil finely chopped
3 large oil packed sun-dried tomato's finely chopped
3 large garlic cloves minced
1 (15 oz) can kidney bean's drained and rinsed
2 tbsp ground flax + 3 tbsp water mixed
1 tbsp olive oil
3/4 tsp sea slat
3/4 black pepper
Directions
1. Preheat oven to 350* & line baking sheet with parchment paper. Toast walnuts for 7-9 mins until golden brown.
2. Use a Large bowl and add sweet potato, oregano, parsley, sun-dried tomato's, garlic walnut's sorghum flour. Mix well.
3. Add the drained kidney bean's into the food processor and process until finely chopped. You want the mixture to be a coarse paste with some beans still intact. Stir the beans into the bowl with the vegetables and flour.
5. Mix the the ground flax and water. Let it stand for about 2 mins. Stir into vegetable mixture.
6. Stir in olive oil, basil, slat & pepper into the bowl.
7. Shape the mixture in to 20-25 ball's and place on baking sheet an inch apart.
8. Bake for 15 - 20 min's on each side until golden brown.
9. Add the bean balls to pasta sauce for about 10 min's.
Note's
Sun-dried tomato's in oil.- Place sun-dried tomato's into a glass jar, add oil to cover them. Seal glass jar with lid and let sit for a few day's.
Zucchini Pasta
2-3 Large Zucchini
Spiral vegetable pasta maker
1. Bring a pot of water to boil.
2. Prepare zucchini using spiral vegetable pasta maker.
3. Add zucchini to boiling water and cook for 2-3 min's.
4. Drain zucchini pasta really well and serve.