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1/4 cup oatmeal
1/4 cup cornmeal
1/8 cup rice flour
1 tsp nutritional yeast
1/4 cup sunflower seeds
1 tbsp oregano, basil
1 tsp onion powder, dry mustard, chili powder, paprika, garlic powder
1/2 tsp salt, pepper
1/8 tsp nutmeg
1/2 cup cooked green lentils
1/2 cup cooked brown rice
2 tbsp olive oil
1 tbsp tamari
1 tbsp veg stock in 1/4 cup boiling water
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2 tsp lemon juice
1 tsp balsamic vinager
1 tsp vegan worcestershire sauce
6 mushrooms, sliced thinly
pasta
tomato sauce
Place dry ingredients and spices in bowl. Mix and pour into food processor. Add remaining ingredients. Transfer to bowl. Using your hands, for the mixture into small balls, approximately 1 inch in diameter. Bake 15-20 mins. Serve over your favorite pasta & sauce.
Note: This is a condensed version of Sharon's recipe. Check out Simple Recipes for Joy cookbook for the full version (with extra notes).
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Sharon Gannon is a 21st-century Renaissance woman, an animal rights and vegan activist and a world-renowned yogini, perhaps best known as the founder, along with David Life, of the Jivamukti Yoga Method. She is also an accomplished writer, dancer, painter, musician and chef. Sharon has devoted many years exploring the role of diet in promoting physical, emotional and mental well-being as well as spiritual development. She lives in a 125-acre wild forest sanctuary in Woodstock, NY.
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