Spaghetti and Meat Balls

 Spaghetti and Meat Balls

Mushroom Sausage: 

• 2 C Carrots, grated

 • 2 C Portobello Mushrooms, chopped fine 

• 1 C Onion, chopped fine • 3/4 C Celery, diced 

• 1 C Walnuts, soaked and ground fine while wet 

• 1/2 C Pumpkin Seeds, soaked and ground fine while wet 

• 1/4 C Water, filtered

 • 1/4 C Nama Shoyu 

• 1 tablespoon Italian spices. 

• 1 C Oat Flour, raw OR 3/4 C Flax, ground Combine carrots, mushrooms, celery, and onion. Stir in walnuts and pumpkin seeds, combine well.

Combine water and nama shoyu, mix into veggie/nut mixture Add herbs, stir well. Stir raw oat flour OR ground flax seeds in in batches (half at a time) Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat and dehydrate until dry. 6-8 hours. You want these to be dry. Break into bite size pieces.

Marinara Sauce:

 • 2 cups sun dried tomatoes 

• 2 cups water

 • 1 large clove garlic

 • 1 teaspoon oregano (dried)

 • 1 teaspoon basil (dried)

 • Salt and Pepper to taste Soak tomatoes in water until soft. Put tomatoes, water and the rest of the ingredients in a high speed blender. Process until smooth

Assembly:

 • 2 yellow zucchini

 • Sausage 

• Marinara Sauce Put zucchini through spiralizer. Set in colander for 20 minutes to let water drain off. Top with sauce and mushroom sausage