Again, this is thanks to Dr Rupy ‘The Doctor’s Kitchen’ – this is a superb book. I cannot wait for then next one, due out soon!
Preheat the oven to 180’C fan
Fry off until soft, the following veg, finely chopped, in coconut oil:
2-3 cloves garlic
the leaves of a few springs of rosemary (remove the woody stalks)
3 sun dried tomatoes
1/2 packet of chesnut or forestier mushrooms
remove from the heat and tip into a food processor, along with:
250g cooked puy lentils or 125g uncooked then washed and simmered in water for 20 mins ( or half a packet of ready made) – you can use other types of tinned lentils as they are much cheaper, but puy are tastier
2 tbsp milled flaxseed or linseed
whiz until they form a mixture but not a smooth paste
pull out golf ball sized handfuls and shape into balls and place on a baking tray
bake for 20mins, dependent on size of ball
To make the tomato sauce
I used a jar of bombolino tomatoes from Fattoria La Vialla, my favourite organic farm in Italy (www.lavialla.it/uk) – you could likewise use a tin of baby tomatoes from m&s!
A good handful of black pitted olives
A good handful of large capers (again mine were from Fattoria)
a bag of basil leaves
whiz and warm in a saucepan with a splash of balsamic vinegar and a tiny drizzle of honey and some salt and pepper
Black bean spaghetti
from Aldi – cook for 3-4 mins or until soft in boiling water.
assemble and eat