Heather Crosby, creator of YumUniverse has just published her new book YumUniverse Pantry to Plate. Heather is one of those creative foodies, that you definitely have to follow if you are a lover of delicious vegan and GF food. In her new book she shows how fun it can be to play around with food without strict rules and create something amazing with whatever you have on hands. I am so happy to share one of my favourite recipes from her book and to give a copy of the book to one of you.
I won’t use the word cookbook when I talk about YumUniverse Pantry to Plate, because it’s so much more than a regular, old-fashioned cookbook. This book is more like a playbook, a helpful guide or if you want a template to personalise basically any vegan recipe. If you read my blog regularly you know how much I love improvising in the kitchen and cooking without planning. I absolutely adore Heather’s approach, because it’s something that can work for everybody. Whether you crave a good veggie burger, something cheesy or just simply have some random vegetables in the fridge that you would like to ferment, Heather will give you great tips how to make the most out of those ideas. I strongly believe that a good cookbook should simply inspire you to get creative in the kitchen every day. If you are like me and hate following exact measurements, you’ll really like this book. But don’t be afraid, if you prefer classic recipes, Heather’s book has tons of those for you too.
The recipe I share today with you is a super versatile one. These Italian-Style Lentil & Mushroom (Not)Meatballs are great with pasta, rice or salads, but you can also shape them into burger patties. They are crazy good with avocado and spinach on a lovely, warm burger bun!
••• The GIVEAWAY is closed •••
Giveaway is sponsored by The Experiment Publishing. All opinions are my own.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil
- 2 cups (260 g) diced carrots
- 1 cup (70 g) chopped portobello mushrooms
- 1 cup (160 g) diced yellow onion
- 2 cups (400 g) cooked green, brown, or French green lentils (roughly ¾ cup/140 g dry)
- 2 tablespoons water
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh thyme
- 3 garlic cloves, minced
- 2 teaspoons ground psyllium husk
- 2 teaspoons rough-chopped fennel seed
- 1 teaspoon fresh-cracked black pepper
- 1 teaspoon sea salt, plus more to taste
- ½ teaspoon red pepper flakes
- ½ teaspoon smoked paprika
- In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy.
- Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of colour intact. Taste - if needed, season with more salt or seasonings. Pulse or stir to incorporate.
- Form 1½-inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Enjoy!