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MEAT FREE MONDAY: Chow down on some Spaghetti and Wheatballs

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Because eating well doesn’t have to cost the Earth…

Becoming a vegetarian or vegan is one of the best things you can do for the planet but what if (like quite a few of us at Global Cool Headquarters) you’re not ready to ditch meat completely? Never fear, you can still do your bit for the planet (and make yourself healthier and richer) by incorporating Meat Free Mondays into your life.

Meat Free Mondays will bring you the crème de la crème of vegetarian recipes to encourage you to ditch meat just one night a week. And this meal of Spaghetti and Wheatballs by Laura Theodore is the perfect tummy-filler…


Ingredients
Spaghetti and Wheatballs1⅓ cups lightly packed, fresh, soft whole-grain bread crumbs (from about 3 to 4 large slices)
1 teaspoon Italian seasoning
½ teaspoon garlic powder
⅛ teaspoon sea salt
½ cup chopped walnuts
2 cups chopped mushrooms
½ cup diced onion
¾ pound organic spaghetti
3 cups prepared vegan marinara sauce or your own homemade sauce


Method
Preheat the oven to 190°C/375°F/gas mark five. Line a medium baking pan with unbleached parchment paper and put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl. Put the walnuts in a blender, and pulse to process into coarse crumbs. Add the walnuts to the bread crumbs and stir gently to incorporate.

Put the mushrooms and onion in a blender, and process to a chunky purée. Add the mushroom mixture to the walnut–bread crumb mixture and stir to incorporate. Spoon out about 1½ tablespoons of the mushroom mixture and roll it into a ball. Continue in this way with the remaining mushroom mixture. Arrange the wheatballs on the lined baking pan. Bake for 25 to 30 minutes. Gently rotate each wheatball and bake for 12 to 16 minutes more, or until they are crisp and golden.

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti well. Meanwhile, pour the marinara sauce in a medium sauce pan. Bring the sauce to a simmer over medium-low heat. Gently add the wheatballs to the sauce, one at a time, cover, and simmer for 7 to 10 minutes.

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs. Ladle marinara sauce over the top and serve immediately.

Find out more about why you should introduce Meat Free Mondays to your life now!


frankensteinHere comes the science bit…

GC articles show you one of four ways (the one in bold) to live greener…

/ Be a winner (not a binner) /
/ Turn up the style (not the heat) /
/ Love the trend (not the spend) /
/
Do it in public (not the car/plane) /


Image: Meat Free Mondays.

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