The week of #Asian flavors marches on. Bonus is that it's stupid quick and easy.
Slightly Modified Recipe by Making Thyme for Health | Makes: 16 balls | Time: 30 min.
Ingredients
Balls
1 can #chickpeas, drained and rinsed
1/2 cup rolled #oats
1/2 cup chopped #carrots (about 2 carrots)
3 garlic cloves, roughly chopped
1/4 cup basil leaves
1 tsp ginger, roughly chopped
1 tsp coriander
1 tsp cumin
1/2 tsp salt
2 tbsp coconut aminos
Curry Sauce
2-3 tbsp #Thai red curry paste
3 tbsp tomato paste
1 cup coconut milk
1/2 cup water
1 tsp brown sugar
1 tbsp lime juice
To Serve
#Cauliflower rice (sauteed mine in Tubby Olive's Persian lime olive oil and it was AMAZING)
Chopped green onions
Basil
Instructions
Preheat the oven to 375°F then line a baking sheet with parchment paper or a silicon mat.
In the bowl of a food processor, add all of the ingredients for the balls starting with the chickpeas and ending with the coconut aminos. Blend for about 10 seconds, until everything is finely chopped and it starts to form a dough.
Scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart. Bake in the preheated oven for 20 minutes, until light golden brown and firm.
Meanwhile prepare the sauce. In a large skillet over medium-low heat, add the red curry paste, tomato paste, coconut milk, water and coconut sugar. Whisk ingredients together and bring to a low boil for about 5 minutes. Reduce heat to low then squeeze in lime juice and stir.
Once balls are done cooking, serve warm over cauliflower rice and top with sauce. Garnish with green onions and fresh basil, and dig in.
What I ate and drank today
90 oz of water
4 cups of decaf
Mexicali vegan salad
Wakame salad
1 piece of Swiss cheese
1 serving of canned corn
Chickpea balls
2 diet sodas
Exercise
Some yoga
5.5 miles of walking
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