Pumpkin & Pomegranate

I am a huge dork, let’s just get that out of the way. After making the glorious burgers a couple of weeks ago I decided that I needed to have them again, and SOON. But since Matt thought they were a bit “carroty” for him*(see note) I wanted to come up with a recipe that was more to his palate. I took a shower, and an idea hit me (I come up with my best ideas while in water). I figured that beets would be very similar to carrots, and I know that Matt loves beets (plus they are very nutritious!). I then had to figure out how to make it “different”, because that is what I do…and then it hit me…BEETBALLS. Of course I don’t eat pasta, my choice is usually spaghetti squash. Well, I happened to have a stripetti squash that I bought from a local fruit stand and decided that was going to be my base for the BEETBALLS!

*Matt is currently drafting a letter for me to post on this blog as he fears that my lovely readers believe him to be an ungrateful jerk. He wants you all to know how much he loves my food. I told him that he is welcome to but that it is unnecessary. Saying you don’t care for a flavor does not damage my ego, it merely makes me want to make something that is more suited to your palate.

Matt really liked the beetballs…or at least he said he did. He was afraid to criticize them ;-)

I suggest making this dish in this order, as you can make the sauce while the beetballs are cooking.

I baked my squash by cutting it in half (well no, I tried to but it was HUGE and Matt took over). It is probably better to cook it whole, but he cut it, and it baked in a 400° F. oven for about 30 minutes. Time will vary depending on side. If you bake it whole, I suggest sticking some holes in the sides for steam to escape? Honestly I don’t know…I usually cut mine in half and bake it cut side down. Or hey, just read THIS.

Marinara with Mushrooms

Ingredients:

• 1 Large Onion, Chopped
• 1 Carrot, chopped or grated
• 5 Garlic Cloves, sliced or minced
• Extra Virgin Olive Oil
• 5 Lbs. Fresh Tomatoes
• 1 C. Dried Wild Mushrooms
• 4T. Fresh Basil, chopped
• 3 tsp Sea Salt
• 1 tsp. Crushed Red Pepper
• 2 T. Balsamic Vinegar

Method:

1. In a heavy bottomed pot, sautée the onion, garlic, and carrot in a little extra virgin olive oil until the onion is translucent.
2. Purée the tomatoes in a food processor or blender and add to the pot. Bring heat up to a boil, stirring often.
3. Cover the dried mushrooms with boiling water and let sit for 2-3 minutes to reconstitute. Drain and chop.
4. Add the chopped mushrooms and basil into the pot and stir.
5. Add crushed red pepper and balsamic vinegar, stir.
6. Lower the heat and cook for about 20 minutes, or until sauce is thick.

Beetballs

Ingredients:

• 1 C. Raw Carrot, grated
• 1 C. Raw Beets, grated
• 2 C. Raw Sunflower Seeds
• 1/2 C. Raw Pine Nuts
• 3 Roma Tomatoes
• 1.5 tsp. Sea Salt
• 3 Garlic Cloves, minced
• 1/2 tsp. Italian Seasoning
• 1/2 Large Onion (or 1 small), chopped
• Virgin Coconut Oil
• 1/4 C. Sun Dried Tomatoes, chopped

Method:

1. Preheat oven to 400° F.
2. Process the sunflower seeds and pine nuts in  the food processor until finely ground.
3. Add the tomatoes, salt, garlic , and Italian seasoning to the sunflower seed mixture and process until fully combined.
4. Add the grated beet & Carrots to the food processor and pulse to combine. Scraping the sides down a few times.
5. Sautée the chopped onion in some virgin coconut oil until translucent.
6. In a bowl add the onions to the burger mixture along with the chopped sun dried tomatoes.
7. Form into medium sized balls using about 1.5 tablespoon of the mixture. Bake on greased cookie sheet for 20-25 minutes, flip, then bake for another 20-25 minutes or until the balls are firm and hold their shape.

I served these babies with a side of beet greens (don’t wast those!) sautéed in some extra virgin olive oil and garlic slices. I then drizzled some of the real balsamic vinegar on top. I also topped the dish with the vegan Parmesan.