Spaghetti and Neatballs

Neatballs

Preheat oven to 375 degrees.
Heat a large skillet on medium heat.
Add olive oil.
Add onions. Sauté until translucent and caramelized. (About 5-7 minutes)
Add mushrooms to the food processor and pulse until they are finely minced but not reduced to a pulp.
Add mushrooms to pan with the onions, sauté for an additional 5-7 minutes.
Add tamari, miso, brown rice, tomato paste, nutritional yeast, garlic cloves, rosemary, thyme, black pepper and lentils to the pan, mix well.
Add oats to food processor, pulse briefly but not into a flour.
Add processed oats and walnuts to the pan.
Continue to cook on medium-low until the mixture is thick. Taste.
Allow mixture to cool.
Scoop 1 ounce balls and roll, place on a lightly greased sheet tray.
Bake at 375 degrees for 15-17 minutes.
Serve with marinara.

¼ teaspoon	Olive oil
1 cup	Zucchini, spiralized
2 ounces	Whole wheat spaghetti, cooked
1 ounce	H3 Marinara, see recipe below

In a saute pan, add olive oil, zucchini, cooked whole wheat spaghetti and H3 Marinara
Cook on medium heat until warmed
Serve

½ teaspoon	Olive oil
1 ½ each	Onions, chopped
¼ cup	Garlic cloves
¼ cup	Sherry
½ each	Carros, peeled and rough chopped
½ each	Celery stalk, rough chopped
5 pounds	Plum tomatos, canned
3 ounces	Tomato paste
1 each	Basil, fresh on stem
1 Tablespoon	Olive oil
½ teaspoon	Salt
¼ teaspoon	Ground black pepper

Preheat large pot with ½ teaspoon of oil
Add garlic, onions, carrot, and celery; caramelize down as dark as possible without burning
Pour in sherry, reduce until almost all the liquid is gone
Add tomatoes, tomato paste, and basil. Stir together
Bring to a simmer and cook down for at least 2 hours and until color darkens slightly (DO NOT BOIL)
Puree with 1 Tablespoon. oil until smooth, in several batches, if necessary
Season with salt and pepper
Reheat and enjoy
Store leftovers in an airtight container