BOLOGNESE MEATBALL
Vaasan bread
Pea protein ragu
Fermented tomato sauce
Vegan mozzarella
Basil oil
Rocket salad
Pea protein meatballs
Ingredients:
1 tablespoon vegetable oil
300 gr finely chopped onion
4 cloves garlic, minced
1 tablespoon herbes de Provence
100 gr rinsed pea protein
100 gr long grain brown rice
1 L water
20 gr parsley leaves, chopped
30 gr chickpea flour
1/2 teaspoon salt
1/8 teaspoon black pepper
Instructions:
In a medium saucepan, heat the oil over medium high heat. Add the onion and cook, stirring, for 6 to 7 minutes until softened. Add the garlic; cook and stir for 1 minute longer.
Add the pea protein, rice, dried herbs and water to the pan. Bring to a boil; continue boiling for 15 minutes longer. Reduce heat to low and cover the pan with a lid. Cook for another 40 to 45 minutes, or until the rice is cooked through and most (but not all) of the liquid is absorbed. Remove from heat and cool slightly or completely.
Preheat the oven to 210C. Line a large baking sheet with parchment paper.
Add the parsley, chickpea flour, salt and pepper, stirring until combined. The mixture should be firm enough to shape, but still moist (add more water or chickpea flour as needed).
Scoop 20 equal sized scoops (about a heaping tablespoon)of meatball mixture and shape each into a ball; place on the prepared baking sheet.
Bake in the preheated oven for 12 to 15 minutes until they are golden brown and crispy-looking at the edges.
Ragu
Ingredients:
800 g tin tomatoes
2 celery sticks
2 carrots
2 onions
1 bay leaf
handful of basil leaves
150 ml of water
2 tbsp tomato purée
2 tbsp olive oil
salt and freshly ground black pepper
Instructions:
Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.
Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper.
Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky.
Fermented Tomato Sauce
Ingredients:
200 gr fermented tomatoes
400 gr summer tomatoes
1 garlic clove
5 gr orégano
200 ml vegetable oil
5 gr salt
2,5 gr pepper
Instructions:
Add fermented tomatoes, fresh tomatoes, garlic clove, oregano, salt and pepper into the blender and in a high speed blend and add the oil little by little until the emulsion is complete and the texture is similar to a mayonnaise.
Basil Oil
Ingredients:
60 gr fresh basil
250 ml vegetable oil
Instructions:
Prep Ice Bath: Prepare a bowl of ice water.
Blanch: Bring a pot of water to a boil. Place basil leaves in a colander, then dunk the colander into the boiling water, using a spoon to ensure all basil leaves go under the water. Blanch for about 15 seconds, or until bright green and wilted.
Ice Bath: Immediately transfer basil leaves to the ice water to stop the cooking process.
Blend: Strain basil from water, patting dry. Add to a blender along with oil, blending until smoke
Strain: Strain the puree mixture through a fine mesh sieve to remove the basil solids, leaving you with a smooth basil oil!
