Monday, September 5, 2011

Bambiballs with Zucchini Noodles and Vegan Pesto



I hit the game meat jackpot at Sprouts. They had venison, elk, antelope and wild boar! Not being a hunter, game meat is an exotic treat. This recipe can be done with beef or bison if you can't get your hands on venison.

Zucchini Noodles are my newest favorite. For some reason, if I take a vegetable I'm ambivalent to and put it through a spiral slicer, it is magically transformed into something awesome. I had my smoker going so of course, grape tomatoes ended up on there. I also through some fennel on the grill and roasted some red peppers.

I do a raw vegan pesto. I have a couple of vegan friends and one was a raw foodist for a while, so I like to make recipes I can share with them whenever possible - which isn't often. I don't think veganism is diametrically opposed to paleo foodism. I once read a New York Times article on people living the paleo lifestyle and they all seemed to snub vegans. I don't think that's fair. Even though our approach is different, our goals for better health are the same and both diets require great discipline, self-control and sacrifice. Plus, you can get lots of great vegetable recipes from vegans.

For the pesto:
Fresh Basil (I used about 50 grams because that's all I had)
2 oz raw pine nuts
1 tbsp olive oil
3 cloves of garlic
juice from 1/2 lemon
salt and pepper

Combine in food processor.

For the meatballs:
1 lb ground venison
1/2 cup eggwhites (or a couple of whole eggs)
2 tbsp tomato paste
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp fennel seeds
1/2 tsp nutmeg

Mix in a bowl ( I used my hands), make into little balls. I lined them up on aluminum foil and smoked them at about 250 degrees. You can grill or bake.

For the Zucchini Noodles:

5 small zucchinis
1 tsp olive oil
salt

Use spiral slicer or julienne slicer to make zucchini into pasta-like strands. Set in a colander and toss with salt for about an hour to drain the excess water. Saute in olive oil (or coconut oil) on a low flame. I used garlic flavored olive oil just because. I also tried to drain off the excess water that formed in the pan while cooking.It took about 5-10 minutes to cook the zucchini.

I mixed it up with spaghetti squash, smoked tomatoes, grilled fennel and roasted red peppers. This meal seems to have alot of steps, but it's really simple. You can prepare the zucchini first so it's draining, then do the meatballs and while those are cooking make the pesto and then cook the zucchini.

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