Ingredients:
- 3 tablespoons raw buckwheat*
- 3 tablespoons dried mushrooms of choice
- 20 Brazil nuts
- Parsley leaf
- 2 tablespoons of cashew nuts
- 1 parsnip
- 1 sweet potato
- Pumpkin seeds
- 2-3 tablespoons quinoa
- Olive oil
- Nutmeg, to taste
- Salt, pepper
Procedure:
Non-meatballs:
Soak the buckwheat and quinoa for a few hours (if you have time, it's best to let them sprout).
Soak the mushrooms in cold water for 24 hours, then drain and marinate them in a mixture of 1 tablespoon olive oil, a pinch of salt, pepper, chopped parsley, a pinch of rosemary and 1 clove of roughly chopped garlic. Leave them in the marinade overnight, then remove the garlic.
Blend the buckwheat and Brazil nuts in a food processor until you get a crumbly texture. Finely chop the mushrooms.
Mix the buckwheat, quinoa, Brazil nuts, mushrooms, salt, pepper and chopped parsley in a bowl. If necessary, add a little water until you have a compact dough-like mixture.
Make small balls from the mixture and place them in a dehydrator for 6 hours at 45 degrees. They will get a crust on the outside, but will remain soft on the inside.
Purée:
Soak the cashews overnight.
Peel and coarsely grate the parsnip and sweet potato, then mix them in a marinade of olive oil, salt, pepper, and nutmeg.
Leave them in this marinade overnight.
Place the cashews, marinated sweet potato and parsnip in a blender, add a little water and blend until completely creamy.
Sprinkle the puree with pumpkin seeds.
How to sprout buckwheat:
Sprouting buckwheat is easier than you think. Take the desired amount, soak it in water for 1-2 hours. Then rinse and drain, then transfer to a large colander with small holes. Place a plate under the colander so that the drained water does not leak all over the kitchen. Rinse under running water 3x a day. After about a day and a half, your buckwheat will sprout. You can only sprout raw buckwheat.
*Raw buckwheat is light green to light brown in color, while cooked buckwheat is brown in color.
