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Lentil “Meat”balls with Vegan Pesto

April 8, 2014 · 4 Comments

Lentil "Meat"ballsBeing in the kitchen makes me happy, especially when I’m experimenting with different recipes, recreating dishes into healthy or more figure friendly options. Lentils are a friend of mine, except that time I ate them everyday then couldn’t look at them for a while. I make a big batch at the beginning of the week, and keep a container on hand for a quick meal like this soup or atop a bed of fresh arugula and shaved beets, as I have done with these meatballs or should I say meatless balls. I love the earthy after note the dried bay leaves give the lentils, which still have a nice bite to them before pureed with nutritional yeast instead of cheese. Don’t question it unless you try it, it may not look like it, but it does have the same bold flavor of cheese. Lentils are both hearty, yet light and these meatless balls are just that. Inspired by this recipe and an urge to cook on a cloudy day, I reinterpreted the recipe with ingredients I had on hand and other healthy alternatives. Drizzled with this vegan, and guiltless pesto, it’s a vegetarian version of a classic dish well worth the try. Lentil "Meat"balls Lentil "Meat"balls Lentil "Meat"ballsLentil "Meat"balls Lentil "Meat"ballsLentil "Meat"balls Lentil "Meat"balls Lentil "Meat"balls

Lentil “Meat”balls

Ingredients {Makes about 18}

1 cup – Green Lentils {rinsed, if using pre-cooked use 2 cups}

2 cups – Water

2 to 3 – Dried Bay Leaves

2 large – Eggs {lightly beaten}

3/4 cup – Cottage Cheese

1/4 cup – Nutritional Yeast

1/2 teaspoon – Ground Turmeric

2 tablespoons – Flat Leaf Parsley {chopped}

2 tablespoons – Fresh Basil leaves {chopped}

2/3 cup – Rolled Oats {I used gluten-free}

Sea Salt & Fresh Ground Pepper, to taste

Recipe {Adapted from Sprouted Kitchen}

Bring the lentils, water and bay leaves into a pot, and gently bring to a roaring boil, then reduce heat to a simmer. Continue to cook, uncovered, until lentils are tender, then drain and set aside to cool {about 25 minutes, continue to add additional water if it evaporates before the lentils are cooked}.

In a food processor, pulse the lentils until they become a chunky puree {you might need to do this in two batches, depending on the size of yours}. In a large mixing bowl, combine the pureed lentils, eggs, coconut oil, cottage cheese, nutritional yeast, turmeric, parsley, basil, seasoning with salt and pepper. Stir in the oats, and allow to rest  for a bit. Pre-heat the over to 400 degrees, and line a baking sheet with parchment or grease with olive oil.

The mixture is ready when a 1 inch ball holds together, then arrange them onto the prepared baking sheet fairly close to each other. Drizzle some olive oil on the tops, and bake until tops are golden brown, flipping halfway through {about 15 to 20 minutes}. Cool slightly. Leftover lentil balls can be frozen in an airtight container.

Vegan Pesto

Ingredients

1/4 cup – Raw Unsalted Almonds

Grated zest and juice of 1 Lemon

Sea Salt & Fresh Ground Pepper, to taste

1 cup – Fresh Basil leaves {packed}

1/4 cup – Extra Virgin Coconut Oil {melted}

2 tablespoons – Nutritional Yeast

2 tablespoons – Water

Recipe {Adapted from Sprouted Kitchen}

In a food processor, blend the almonds, lemon, salt, and pepper until smooth, then add the basil, coconut oil, and nutritional yeast, blending until smooth. Add the water, and additional coconut oil for a thinner consistency. Refrigerate leftover pesto in an airtight container.

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Filed In: Entertaining, Fitness, Food, Healthy Eating, Inspiration, Recipes, Vegetarian / Tagged: food, healthy eating, healthy recipes, lentil meatless balls, lentils, recipe, vegan pesto, vegetarian, vegetarian meatballs

Trackbacks

  1. Friday Favorites | The Dreamery says:
    April 11, 2014 at 5:01 am

    […] color is all around me. From this Ginger, Beet, Apple, Grapefruit Juice and Lentil “Meat”ball inverted Mexican inspired salad. Maybe it’s because I can’t wait to be in Mexico soon  […]

    Reply
  2. Salad Starters | The Dreamery says:
    July 15, 2014 at 5:00 am

    […] cup – Cooked Lentils {these lentil balls would taste just as delicious atop […]

    Reply
  3. Favorite Recipes of 2014 | The Dreamery says:
    December 29, 2014 at 2:33 pm

    […] Lentil “Meat”balls with Vegan PestoHeirloom Tomato Tart with Roasted Tomato Pesto […]

    Reply
  4. Thanksgiving Recipe Roundup | The Dreamery says:
    November 19, 2015 at 10:07 am

    […] Lentil “Meat”balls w. Vegan Pesto […]

    Reply

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Thinking of Christie & Mario’s romantic wedding Thinking of Christie & Mario’s romantic wedding in Portugal, because I have travel on my mind & I'm feeling very inspired to explore, connect & make some magic happen in real beautiful places with creatives who inspire me🌿✨

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Not one to be led by trends, but seems there’s a Not one to be led by trends, but seems there’s a little something we’re all looking forward to … Color! But there in lies the complex beauty of color. We connect & interpret it in so many personal ways — some of us are drawn to the beauty in the soft muted tones, while others it’s the bright rich hues. Each view & approach, a special way of embracing color✨🌿🌈And I am here for all it!
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“Ikebana; the Japanese art of flower arranging t “Ikebana; the Japanese art of flower arranging that emphasizes form & balance — symbolizing the beauty & essence of all components in Nature working in harmony. Ikebana expresses strong emotions through its four principles of a fresh approach, movement, balance & harmony, while highlighting its three elements; line, color & mass. 

Ikebana designs use fewer stems that are intentionally arranged to reflect the balance of opposing elements. Ikebana floral art is a reflection of the person creating it & its evolving story.”
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This year I’m challenging myself each month to create a design. Whether it be a centerpiece or tablescape, I want to expand & challenge my creativity, skills & ever-flowing ideas. It’s a perfect way for me to create for the sake of creating while inspiring you with joyful pieces & help others see unlikely designs with a new perspective. 

I was naturally drawn to the traditional artform of Ikebana, for it takes the simplest elements & transforms them into designs that evoke an immense emotion. For me there is so much power & beauty in that, but also why I think it’s not as understood or appreciated as elaborate floral designs. 

I stumbled upon this forgotten small blue & white dish, thought how perfect it would be to capture the story of “Winter Blues” — not the sadness of the bitter season, but the emotion of a fresh clean slate where Nature is bare, minimal & calm, yet open to all the possibilities of the unknown … using a few sprigs of Blue Thistle & the inspiration of Ikebana intentions, this tiny delight was made💙

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