YumUniverse Pantry to Plate Book Review + Heather Crosby's Italian-Style Lentil & Mushroom (Not)Meatballs

Last night I got to cozy up to a new cookbook by Heather Crosby, YumUniverse Pantry to Plate! I was instantly transported from all my worries into a land of cooking where I got to fall in love with Heather, her recipes and applaud in the end!

I love the concept of offering a template for the main recipe (ie: pancakes) and offering many ways to make it your own based on what you have. I love that! Then she even offers a few recipes after each template so if you don't want to mix and match, she has done it for you.

The book has wonderful tips, tricks, and is like a mini-school and guideline to vegan eating all in one place. I found it to be a revolutionary, brilliant new way to offer cookbooks! It is positive, empowering and the food is great too.

​It was so hard to choose but we went with the Italian-Style Lentil & Mushroom (Not)Meatballs that were so flavorful and delicious! Plus, you can feel good eating them as they're made with so many healthy ingredients. I love healthy comfort food.

Heather has generously offered to share the recipe with all of you! The pic above shows how mine turned out, amaaazing! "Freaking delicious honey" raved Gerald!

Photograph copyright © Heather Crosby, 2017

Italian-Style Lentil & Mushroom (Not)Meatballs
 
Makes 20 to 24 Meatballs or 5 to 6 Full-Sized Burgers
 
Try these (not)meatballs nestled in a sub roll, served as an appetizer with a delicious dipping sauce (pages 28–33), or with roasted spaghetti squash and Maudie’s Tomato Sauce (page 32) for a pasta-free spaghetti and (not)meatballs that’s sooo good. You can shape them into burgers or sliders, too.
 
Ingredients

• 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil
• 2 cups (260 g) diced carrots
• 1 cup (70 g) chopped portobello mushrooms
• 1 cup (160 g) diced yellow onion
• 2 cups (400 g) cooked green, brown, or French green lentils (roughly ¾ cup/140 g dry)
• 2 tablespoons water
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh thyme
• 3 garlic cloves, minced
• 2 teaspoons ground psyllium husk
• 2 teaspoons rough-chopped fennel seed
• 1 teaspoon fresh-cracked black pepper
• 1 teaspoon sea salt, plus more to taste
• ½ teaspoon red pepper flakes
• ½ teaspoon smoked paprika

 
Instructions

1. In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy.
2. Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste—if needed, season with more salt or seasonings. Pulse or stir to incorporate.
3. Form 1½-inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm.

 
Learn more here, released today 5/16/2017!!!
 
Credits: Recipe from YumUniverse Pantry to Plate  © Heather Crosby, 2017. Photographs copyright © Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com