Meatball Subs

Ingredients:

1 cup red or brown rice
1/2 cup pecans
2 cloves garlic
1-3/4 cup chickpeas
3 tablespoons nutritional yeast
2 tablespoons sun dried tomatoes or tomato pesto
1 tablespoon olive oil
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon black pepper
breadcrumbs or egg replacer powder
1 tablespoon grapeseed oil
italian bread
marinara sauce
vegan mozzarella
pesto sauce
caramelized onion (optional)
basil, chopped

Combine rice, pecans, garlic, chickpeas, nutritional yeast, dried tomato, oil, oregano, basil, salt, and pepper in a food processor. Pulse until mixture is uniform. Add breadcrumbs, egg replacer powder, or water to reach thick doughlike consistency. Shape into balls.

Brush each ball or dip in oil. Bake until golden. Alternately saute in a skillet and add some marinara sauce.

Toast the bread and spread marinara on both sides. Place the balls in the bread and top with cheese and onion. Broil until the cheese melts. Garnish with basil.

Chaufa

Ingredients:

1 carrot, chopped
2 tablespoons oil
1/2 tablespoon ginger, minced
2 cloves garlic, minced
1 red bell pepper, chopped
2/3 cup palm hearts, sliced
1 cup cherry tomatoes
2 shallots, quartered
2 kale leaves, stemmed and chopped
2 cups rice, cooked
2 tablespoons soy sauce
salt, to taste
2 teaspoons sesame oil
6 brazil nuts, chopped
huancaina sauce

Cook the carrot in the oil and add the ginger and garlic followed by the bell pepper. Stir in the palm hearts, tomatoes, and shallots. When the tomatoes are blistered, add the kale. Stir until kale is wilted and add the rice, soy sauce, and salt. Fold in the sesame oil and brazil nuts. Garnish with huancaina sauce.