1) Preheat oven to 400 degrees.
2) The onion, garlic, celery, and mushrooms should be chopped to be the same size as the cauliflower rice.
3) Cut onion, celery and garlic in food processor. Pulse until chopped to small pieces.
4) Cut mushrooms in food processor until chopped to match size of cauliflower rice.
5) Put onion, celery and garlic in large nonstick pan with oil. Cook until lightly browned, about 2-3 minutes.
6) Add the cauliflower and mushrooms, stirring often. The goal is to cook as much of the liquid out of veggies as possible so the meatballs won't be mushy, about 10 minutes.
7) Remove from heat and mix in oregano, basil, rosemary, salt, pepper, and garlic powder.
8) Mix in the Vegan mozzarella and Vegan Parmesan until melted. Mix flax meal and Chia seeds and flax meal in a separate bowl and add to the veggie and cheese mix. Let the mixture cool and thicken until it can be handled.
9) Divide the mixture into 12 balls or more. If it is too sticky, add a tablespoon of flex meal.
10) Put on a on a cookie sheet lined with parchment paper - not silicon - so they are spread at least 1 inch apart. They spread and melt a bit to be more of a thick cookie shape than an actual ball.
11) Bake 20 minutes or until well browned. If you make the balls smaller, adjust the cooking time and watch. Let sit for about 5 minutes.
12) Serve as snack or appetizer with marinara dip or over zoodles/noodles.
For 12 portions:
- Cut up 2 cups of watermelon into ice cube size pieces.
- Place on cookie sheet in the freezer until frozen.
- Put in blender with 1 cup of sparkling water or plain water.
- Add a tablespoon of honey if you wish (I don't).
- Add sprig of mint or basil.
- I have also added frozen strawberries.
- Blend and enjoy.
Feel free to use your favorite crust. I simply combined the following in a food processor until fine crumbles formed, then pressed into a parchment-lined 9-inch spring-form:
Crust (optional) 1 1/2 cup cashews or raw nuts of choice, 1 cup raisins, 1/8 tsp salt, 3 tbsp cocoa powder.
For the peanut butter pie, blend all pie ingredients until completely smooth. Pour filling over the crust, and refrigerate 3-4 hours or until firm enough to easily slice. Store leftovers in the fridge or freezer so the pie stays firm.
Clean Peach Ice Cream
Non-Ice Cream Maker Method
FOR THE CASHEW SOUR CREAM
- Preheat the oven to 400°F then line a baking sheet with parchment paper. Cut the stem off of the butternut squash then slice down the center lengthwise. Using a spoon, scoop out the seeds and any strings of flesh. Lightly grease the flesh with high heat oil then lay facing down on the baking sheet. Roast for about 45 minutes, until soft when squeezed with an oven mitt. Reduce heat to 350°F and set squash aside to cool.
- Meanwhile, warm a large skillet with one tablespoon extra virgin olive oil. Add the onion and cook for 3 minutes, until translucent. Then add the jalapeno and garlic, and continue to cook for 2 more minutes.
- To the skillet, add the brussel sprouts along with the spices and salt. Cook for about 5 minutes, until brussels begin to soften. Add the black beans and stir to combine. Remove from heat and set aside.
- Once the squash has cooled, use a spoon to scrape out the flesh into a large bowl. Transfer the vegetable mixture from the skillet to the bowl. Stir together to combine.
- Warm the Tortillas
- Spread about 1/2 cup of the salsa on the bottom of a 9 x 13 baking dish. Add about 1/3 cup of the filling inside of each tortilla. Roll up then place in the baking dish seam side down until you have assembled all 12 enchiladas. Spread the remaining salsa on top then bake in the preheated oven for 25 to 30 minutes.
- Meanwhile prepare the cashew sour cream by combining all of the ingredients in a high speed blender. Blend until smooth. Add more water if needed to thin, one teaspoon at a time. Or more salt/lemon juice, if desired.
- Remove enchiladas from the oven and allow to cool for 5 minutes before serving. Serve warm drizzled with cashew sour cream, cilantro, and pumpkin seeds, and enjoy!
*To soak cashews, bring 2 cups water to a boil. Remove from heat, add the raw cashews and allow to soak for at least 30 minutes. Drain and rinse before using in recipe.
Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.
About Trainer Joe
Trainer Joe is a 23 year experienced fitness and mindset expert. Joe has been considered top of his field in the fitness industry because of his amazing resume and extensive knowledge of how the human body responds to exercise stimulation. A ground breaking self help presenter, Joe can appeal to the logical, emotional, and scientific aspects of any mind, regardless of the students background or knowledge base.