Thai Cannellini Bowl

Thai Cannellini Bowl

This is a meal you will savor from start to finish!  It is a vegetarian entree that will completely satisfy even the heartiest meat eater in your family.

Cannelllini ball

1 – 15 oz can cannellini beans drained and rinsed

1 TBS. ground flax seed

1/4 tsp. Chinese five spice

1 TBS. chopped green onion

1 egg (flax seed egg can be substituted)

1 TBS. grated parmesan cheese

1 TBS. chili infused extra virgin olive oil (regular olive oil can be substituted)

Thai Cannellini blender

Place all of the ingredients in a food processor and blend approximately 3 minutes.  It will still be a little lumpy, but I like to give it time to incorporate air and lighten a bit.

Thai Cannellini scoop

Spray pan with olive oil cooking spray. I used a cookie scoop (approx. 2TBS) and made 12 portions.  You could also drop with a spoon. The mixture is too soft to roll.

Place in oven heated to 350 degrees for 20 minutes.

While Cannellini balls are baking, start the sauce.

Sweet Thai Onion Sauce

1 TBS. chopped garlic

1 TBS. finely grated fresh ginger

1 TBS brown rice flour

1/4 c. walnut oil (olive oil can be substituted)

1 c. water

1 TSB. apple cider vinegar

1/4 tsp. Chinese five spice

1 TBS. honey

2-3 TBS. Liquid Aminos (soy sauce can be substituted)

1 c. steamed snow peas

pasta of choice…..I chose soba noodles

Sweet Thai sauce

In a small sauce pan, place oil, ginger, and garlic.  Heat through on low to soften garlic in ginger for 3 minutes.  Stir in brown rice flour until there are no lumps.  The brown rice flour is a great “clean” alternative for thickening the sauce.  It will make it a little cloudy, but has a wonderful flavor. If you want your sauce to shine and be clearer, skip this part and thicken before adding green onions with a mixed combination of 1 TBS corn starch mixed with 2 TBS water.

Add water, vinegar, honey, Chinese five spice, and liquid aminos (start with 2 TBS, add 1 additional TBS based on your preference).  Stir continuously until sauce is smooth and slightly thickened. Turn off heat.  Stir in green onion.

Place pasta of choice in a bowl.  Toss 1/8c. of the sauce with noodles.  Place 1/4 c. steamed snow peas and 3 cannellini balls on noodles and put another 1/8 c. sauce over the top.  Garnish with green onion if desired.

Enjoy!

Mom Cooks Clean

Thai Cannellini Bowl
Recipe Type: Entree
Cuisine: Thai
Author: The Clean Cooks
Prep time:
Cook time:
Total time:
Serves: 4 servings
Vegetarian Thai Cannellini Bowl
Ingredients
  • Cannelllini ball
  • 1 – 15 oz can cannellini beans drained and rinsed
  • 1 TBS. ground flax seed
  • 1/4 tsp. Chinese five spice
  • 1 TBS. chopped green onion
  • 1 egg (flax seed egg can be substituted)
  • 1 TBS. grated parmesan cheese
  • 1 TBS. chili infused extra virgin olive oil (regular olive oil can be substituted)
  • Sweet Thai Onion Sauce
  • 1 TBS. chopped garlic
  • 1 TBS. finely grated fresh ginger
  • 1 TBS brown rice flour
  • 1/4 c. walnut oil (olive oil can be substituted)
  • 1 c. water
  • 1 TSB. apple cider vinegar
  • 1/4 tsp. Chinese five spice
  • 1 TBS. honey
  • 2-3 TBS. Liquid Aminos (soy sauce can be substituted)
  • 1 c. steamed snow peas
  • pasta of choice…..I chose soba noodles
Instructions
  1. Place all of the ingredients for the Cannellini ball in a food processor and blend approximately 3 minutes.
  2. It will still be a little lumpy, but I like to give it time to incorporate air and lighten a bit.
  3. Spray pan with olive oil cooking spray.
  4. Use a cookie scoop (approx. 2TBS) and made 12 portions.
  5. You could also drop with a spoon. The mixture is too soft to roll.
  6. Place in oven heated to 350 degrees for 20 minutes.
  7. While Cannellini balls are baking, start the sauce.
  8. In a small sauce pan, place oil, ginger, and garlic.
  9. Heat through on low to soften garlic in ginger for 3 minutes.
  10. Stir in brown rice flour until there are no lumps.
  11. Add water, vinegar, honey, and Chinese Five Spice.
  12. Stir continuously until sauce is smooth and slightly thickened.
  13. Turn off heat.
  14. Stir in green onion.
  15. Place pasta of choice in a bowl.
  16. Toss 1/8c. of the sauce with noodles.
  17. Place 1/4 c. steamed snow peas and 3 cannellini balls on noodles
  18. Put another 1/8 c. sauce over the top.
  19. Garnish with green onion if desired.
Serving size: 1/4 recipe Calories: 313 Fat: 20 g Carbohydrates: 29 g Sugar: 5 g Sodium: 978 mg Fiber: 7 g Protein: 11 g

 

 

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