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)
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.
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
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
- 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
- Place all of the ingredients for the Cannellini ball 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.
- Spray pan with olive oil cooking spray.
- Use 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.
- 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.
- Add water, vinegar, honey, and Chinese Five Spice.
- 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
- Put another 1/8 c. sauce over the top.
- Garnish with green onion if desired.
