A recipe courtesy of Carolyn Akens, of Carolyn’s Raw Foods.
We are, all of us, subject to sudden bursts of nostalgia, which might explain why we enjoy recreating a recipe using one type of ingredient versus another. Case in point, have you ever wanted to recreate a meatless version of Italian meatballs and red sauce? Perhaps Neatballs with Puttanesca Sauce is just the recipe to please the desire.
Focusing on the sauce itself, Puttanesca Sauce is an Italian spicy, somewhat salty tomato-based sauce made typically with practical inexpensive, easy to find staple ingredients generally found in an Italian pantry [tomatoes, garlic, olives, capers]. In Carolyn’s delicious version of this sauce, she combines sun-dried tomatoes and roma tomatoes to create a lovely flavorful base, and she pairs this delicious sauce with neatballs, a raw vegan versions of meatballs.
Mmmmm neatballs! These are a snap to make. The fun part was forming my neatballs, which I made pretty tiny, just slightly large than the size of a melon baller. Of course you can make them as small or as large as you want.
This dish is rich enough to satisfy a hearty appetite, and it is a versatile recipe that can be served as an appetizer, or main course, either way it taste great. Also, you could pour the sauce and neatballs over a mound of raw zucchini pasta. The idea of using kelp noodles occured to me, and though this suggestion detours a bit from the Italian theme, I can imagine it would make a delicious alternative choice for noodles. Which ever way you decide to serve this wonderful recipe, I’m sure you will enjoy it. Buon Appetito!
Neatballs with Puttanesca Sauce
Neatballs
2 cups soaked walnuts
2 Tablespoons lemon juice, freshly squeezed
2 teaspoons extra virgin olive oil
2 teaspoons wheat-free tamari
2 teaspoons granulated garlic powder
1/2 teaspoon Celtic sea salt
2 Tablespoons Italian Parsley, roughly chopped
2 Tablespoons onions, roughly chopped
1 Tablespoon Italian seasoningPlace the first six ingredients in the food processor and process into a pate. Stop and scrape down the sides of the bowl with a spatula. Transfer the pate to a mixing bowl and add the remaining three ingredients and mix well.
Form the pate into neatballs and place on serving plate. Cover each neatball with a tablespoon of marinara sauce and serve.
Puttanesca Sauce
1/2 cup sun-dried tomatoes
1 cup roma tomatoes
2 Tablespoons Kalamata olives
2 Tablespoons extra virgin olive oil
1/4 cup onions, roughly chopped
2 garlic cloves
2 Tablespoons Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon chili pepper flakes
1/2 teaspoon Celtic sea salt
1/2 teaspoon black pepper, freshly groundIn a Vita-Mix or food processor, combine all of the ingredients and blend until smooth.
********Carolyn Akens, Master Raw Food Chef and Instructor
Visit Carolyn’s blog to learn more about her Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Pastry Unbaked Training, 30-Day Raw Weight Loss System
Read my interview with Carolyn
Back to Top ⇑
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A recipe courtesy of Carolyn Akens, of Carolyn’s Raw Foods.
We are, all of us, subject to sudden bursts of nostalgia, which might explain why we enjoy recreating a recipe using one type of ingredient versus another. Case in point, have you ever wanted to recreate a meatless version of Italian meatballs and red sauce? Perhaps Neatballs with Puttanesca Sauce is just the recipe to please the desire.
Focusing on the sauce itself, Puttanesca Sauce is an Italian spicy, somewhat salty tomato-based sauce made typically with practical inexpensive, easy to find staple ingredients generally found in an Italian pantry [tomatoes, garlic, olives, capers]. In Carolyn’s delicious version of this sauce, she combines sun-dried tomatoes and roma tomatoes to create a lovely flavorful base, and she pairs this delicious sauce with neatballs, a raw vegan versions of meatballs.
Mmmmm neatballs! These are a snap to make. The fun part was forming my neatballs, which I made pretty tiny, just slightly large than the size of a melon baller. Of course you can make them as small or as large as you want.
This dish is rich enough to satisfy a hearty appetite, and it is a versatile recipe that can be served as an appetizer, or main course, either way it taste great. Also, you could pour the sauce and neatballs over a mound of raw zucchini pasta. The idea of using kelp noodles occured to me, and though this suggestion detours a bit from the Italian theme, I can imagine it would make a delicious alternative choice for noodles. Which ever way you decide to serve this wonderful recipe, I’m sure you will enjoy it. Buon Appetito!
Neatballs with Puttanesca Sauce
Neatballs
2 Tablespoons lemon juice, freshly squeezed
2 teaspoons extra virgin olive oil
2 teaspoons wheat-free tamari
2 teaspoons granulated garlic powder
1/2 teaspoon Celtic sea salt
2 Tablespoons Italian Parsley, roughly chopped
2 Tablespoons onions, roughly chopped
1 Tablespoon Italian seasoning
Place the first six ingredients in the food processor and process into a pate. Stop and scrape down the sides of the bowl with a spatula. Transfer the pate to a mixing bowl and add the remaining three ingredients and mix well.
Form the pate into neatballs and place on serving plate. Cover each neatball with a tablespoon of marinara sauce and serve.
Puttanesca Sauce
1 cup roma tomatoes
2 Tablespoons Kalamata olives
2 Tablespoons extra virgin olive oil
1/4 cup onions, roughly chopped
2 garlic cloves
2 Tablespoons Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 teaspoon chili pepper flakes
1/2 teaspoon Celtic sea salt
1/2 teaspoon black pepper, freshly ground
In a Vita-Mix or food processor, combine all of the ingredients and blend until smooth.
Carolyn Akens, Master Raw Food Chef and Instructor
Visit Carolyn’s blog to learn more about her Raw Food Classes, Raw Food Chef & Chef Instructor Certification, Pastry Unbaked Training, 30-Day Raw Weight Loss System
Read my interview with Carolyn
Back to Top ⇑
Related posts: