My husband and I are both busy and we do not get a chance to sit down together for dinner on a nightly basis. I teach high school English, yoga, and other fitness classes and he is a teacher and is busy after school rehabilitating from major hip surgery. We try to eat healthy and exercise even with our busy schedules.
For Valentine’s Day I decided to cook so that we could spend time together and share a meal at our pace. I am gluten free and neither of us eats much meat so I found the perfect pasta recipe to modify to meet our needs.
My meatless meatball recipe was developed after reading several recipes for using cauliflower to make gluten free pizza crusts. I love to play with my food. Cooking not only is a creative outlet for me, but it also helps me stay healthy as I can control the ingredients I use!
Carrot Pasta with Mike’s Meatless Meatballs
Cook Time: No more than one hour
– 2 cups of processed cauliflower
– 1 cup quinoa flour (I use Bob’s Red Mill)
– ½ cup grated parmesan cheese
– Add spices like oregano, parsley, basil, rosemary, or chives to add to the flavor profile, all are great for Italian dishes or meatless meatball sandwiches.
– Use asiago or romano cheese instead of grated parmesan
– Use broccoli instead of cauliflower
– Use almond, hazelnut, or amaranth flour (protein based flours)
– Olive Oil
– Thinly sliced zucchini, crookneck squash, or butternut squash
– Traditional or gluten free pasta
Cook a half a head of cauliflower in a bit of vegetable broth. Steam the veggies until al dente.
Once the cauliflower cools to room temperature, put it in the Cuisinart and pulse until a grainy paste forms. To cool it faster, place cauliflower in a bowl in the freezer for a few minutes OR save time by cooking the cauliflower a day ahead (or use leftovers).
– Form into meatless meatballs the size of your choice
– Place in a pan with some olive oil
– Sautee on medium, turn a few times to cook evenly
Cook time: 20 minutes (depending on size of meatless meatballs)
Step 2: Pasta Sauce
While the meatballs are cooking, in another pan, create the pasta sauce. The amount you make depends on the number of people you are feeding AND the amount of leftovers you wish to have. I like leftovers so I always make more than I need.
– Sautee ground protein of your choice in a pan with olive oil and add onions and garlic.
– Dice vegetables (for example: peppers, onions, garlic and mushrooms) and put them in a pan with olive oil.
– Add homemade pasta sauce to your pan after vegetables or protein cooks
Cook Time: 10-20 minutes
Step 3: Pasta
– While the pasta sauce and meatballs are cooking, use a mandolin to cut carrots into thin slices
– Boil water in a pot
– Add the carrots to the boiling water and cook until you test one and it has a bit of a crunch left in it, you do not want soggy “pasta”!
Cook Time: 3-5 minutes
– When done, drain and serve!
My name is Rene’ MacVay and I am an E-RYT 200 (RYT 500 should be done in 2015). During the day I teach high school English, Speech, and AP Art History and in the afternoons and evenings I teach yoga, pilates, and personal train. My hobbies include reading and cooking. I love reading as I either gain knowledge or am transported to another time and place! I love cooking for the artistry and the creativity it allows me to express.
Follow my cooking adventures on my blog, http://