Rasta Pasta

Name: Rasta Pasta
Total time: 60 min
Yield: 6
Ingredients: for walnut balls:; 3 Tbsp coconut oil (or olive oil) for sautéing; 2 c chopped button mushrooms i; 2 fl oz onions sliced; 1 c walnut halves soaked in 3 cups of water for 30 min; 5 fl oz garlic; 3 dates pitted; 3 Tbsp nutritional yeast; 1 Tbsp bragg liquid amino; 1 Tbsp fresh thyme leaf; 1 Tbsp flax meal soaked in 2 tablespoons hot water; 1 Tbsp curry powder; 1 Tbsp smoked paprika; 1 tsp black pepper; 1/4 c oat flour plus 2 tablespoon; 1/4 c bread crumb; 2 Tbsp jamaican jerk seasining; 2 tsp seasoning salt; 1/2 neutral oil for frying; for sauce; 1 Tbsp coconut oil; 1 Tbsp madras curry powder (or thai curry powder); 1 can coconut milk; 1 fl oz onion diced; 2 fl oz pressed garlic; 1 Tbsp tamari (bragg liquid amino or soy sauce can be substituted); 1 Tbsp chopped cilantro; 1 tsp ground all spice; 1 tsp sugar; 1 tsp onion powder

1 hr(s) 0 mins

Total time

6

Serving

37

Ingredients

Enable cook mode

Ingredients

for walnut balls:

Tbspcoconut oil (or olive oil) for sautéing

cchopped button mushrooms i

fl ozonions sliced

cwalnut halves soaked in 3 cups of water for 30 min

fl ozgarlic

dates pitted

Tbspnutritional yeast

Tbspbragg liquid amino

Tbspfresh thyme leaf

Tbspflax meal soaked in 2 tablespoons hot water

Tbspcurry powder

Tbspsmoked paprika

tspblack pepper

¹⁄₄

coat flour plus 2 tablespoon

¹⁄₄

cbread crumb

Tbspjamaican jerk seasining

tspseasoning salt

¹⁄₂

neutral oil for frying

for sauce

Tbspcoconut oil

Tbspmadras curry powder (or thai curry powder)

cancoconut milk

fl ozonion diced

fl ozpressed garlic

Tbsptamari (bragg liquid amino or soy sauce can be substituted)

Tbspchopped cilantro

tspground all spice

tspsugar

tsponion powder

salt to taste

for pasta:

Tbspolive oil or coconut oil for sautéing

¹⁄₂

red bell pepper thinly sliced

¹⁄₂

yellow bell pepper thinly sliced

¹⁄₂

green pepper thinly sliced

mglinguini cooked al dente according to package

Directions

Step 1

To make the walnut balls, heat the oil in a medium skillet over medium heat. Add the mushrooms and onions and sauté until the onions are translucent, about 5 minutes.

Step 2

Transfer the mixture to a food processor. Add the drained walnuts, garlic, dates, nutritional yeast, liquid aminos, thyme, flax meal mixed with hot water, curry powder, smoked paprika, and black pepper. Pulse until the nuts have been chopped fine but you still have texture

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