Cashew Carrot Meatballs with Silky Coconut Curry Sauce

I was going to make veggie burgers the other day, but then decided that burgers were boring, and I decided to make veggie meatballs instead!  Afterall, who can resist little vegetarian meatballs...certianly not me!  I normally make a walnut mushroom meatball in a red sauce, very Italian, but went a little different direction with these.  I already had the burger mixture made, and it was a carrot cashew mixture that was just begging to be put into some sort of curry sauce, not a traditional red sauce that would be served with classic meatballs.  I decided that silky coconut milk would be perfect with the savory meatballs, so that is what I made. 

The sunny little orange meatballs went perfectly with the silky sauce.  They were filled with the goodness of cashews and sweet carrots enhanced of course with onions and garlic as well as some miso and tamari for that something special!  I think I may just like these better than the Italian style meatballs, they are deliciously exotic, and perfectly spiced!  I served them with rice, and they made for a delicious dinner!  Here is the recipe if you would like to try some for yourself!

 

Cashew Carrot Meatballs with Silky Coconut Curry Sauce

Serves 4

"Meat" balls:

1 Tbsp coconut oil
3 cups shredded carrot

3 large shallots, chopped

3 garlic cloves, minced
1 cup toasted cashews
1/2 cup sunflower seeds
2 Tbsp flax seeds
1/4 cup tamari
1/4 cup white miso
1 Tbsp sea salt

1 Tbsp dried basil

2 cups whole wheat panko

Sauce:
1 tsp coconut oil

1 tsp fresh ginger, minced

1 garlic clove, minced

a pinch of red pepper flakes
1 1/2 Tbsp mild curry powder
1 tsp tumeric
1 15 oz can full fat coconut milk
1 tsp agave nectar
sea salt to taste
2 Tbsp arrowroot dissolved in 2 Tbsp water
juice of one small lime
1 Tbsp chopped cilantro, optional
cooked rice for serving, optional

To make meatballs, heat coconut oil in a large non-stick skillet, and add carrots, and shallots.  Saute until soft, about 5-7 minutes, then add garlic and saute another minute until fragrant.  Remove from heat.  In a food processor, combine cashews, sunflower seeds, flax seeds, and process until very finely ground and almost turning into nut butter.  Add tamari, miso, sea salt, basil and carrot mixture and process until well combined.  Remove to a large bowl, and stir in panko.  Line a baking sheet with foil, and spray with non-stick spray.  Form the carrot nut mixture into 12 balls, and place on the baking sheet.  Bake at 400 degrees until just starting to brown, about 15 minutes.  Meanwhile, to make the sauce, heat coconut oil in a small saucepan, and add ginger, garlic, and pepper flakes.  Saute for a minute until fragrant, and add curry powder and tumeric and saute another 30 seconds, then add coconut milk and agave nectar and bring to a low simmer.  Add sea salt to taste, and let simmer about 5 minutes, then add arrowroot mixture, lime juice and cilantro and cook until slightly thickened.  Remove from heat, and keep warm.  Serve meatballs with sauce and some rice if desired.

Vanilla Snow Martini...inspired by a snowy run

  

I have raced many cross country races in my running career, but never in 6 inches of snow!  Today was the team USATF Minnesota Team Cross Country Championships, and I had been looking forward to this race for weeks!  Now, I always expect cool temperatures requiring underarmour at times, but what I saw when I looked out my window when my alarm went off I was not expecting...it looked like a white Christmas in November out there!  Snow piling up, no plows out there yet.  But I was determined to race this even if it was in snow that would be much better to ski on than run in!  It took about twice as long to even get to the race because it was so snowy and drivers forget how to manage in snow the first couple times they drive in it!  By the time I got there I was watching the tail end of the men's race, and they all looked very cold...not surprising since many of them were wearing shorts and tank tops in the snow!  Including my boyfriend Dave who was out there running his first cross country race ever today and did very well! 

My friend and team mate Willie and I decided that a warmup would be pointless, and it would be better to run this race for fun this time considering the conditions.  When we got out there, the number of women at the race was less than a quarter it normally was most likely due to the snow and travel conditions.  We all lined up, the gun went off and we all ran on the small path that the Men had created.  The wind immediately pelted my face with ice pellets and sent cold air up my nose and into my mouth nearly knocking the wind out of me.  Three more miles of it awaited...luckilly it wasn't slippery just tricky footing.  I couldn't see from the snow in my eyes, and I missed Dave who was cheering for me, since I couldn't see anyone on the side of the course.  When I finished I was glad I had come out and braved the conditions!  Afterall, runners are not wimps, and I plan on skiing a 35k race this winter, so it was good practice!  Willie's daughter had built some snowmen at the finish line, so we all took a photo with them after the race. 

I give everyone who came out and ran today a lot of credit...and I can honestly say I have NEVER ran a cross country race like this!  Since I had such an interesting expirience racing in the snow, I thought I needed to make myself a cocktail tonight in honor of it!  I came up with the Vanilla Snow...a silky smooth coconut vanilla cocktail with vodka as it's base and laced with vanilla beans.  It was quite heavenly in comparison to the cold snow earlier in the day however...it was remenicent of Baily's but not so sickeningly sweet.  More balanced and deep in flavor from all of the vanilla notes.  You don't have to have a snowy expirience to enjoy it however...try making one yourself!

Vanilla Snow Martini

Makes 1

vanilla sugar:

2 Tbsp vanilla sugar
1 Tbsp agave nectar

4-6 large ice cubes
1 tsp pure vanilla extract
3 oz Prairie Organic Vodka
2 Tbsp vanilla bean syrup*

1/4 cup full fat coconut milk

vanilla bean for garnish

To make vanilla sugar rim, Spread sugar out on a small plate. Coat the rim of the martini glass with the agave syrup by dipping it into it on a plate, then dip the agave coated rim into the sugar and set aside. In a martini shaker add the ice, vodka, vanilla bean syrup, and coconut milk, and place top on shaker. Shake until well blended. Pour through a strainer into a chilled martini glass, and serve!
 

*Vanilla Bean Syrup:

1/4 cup water
1/4 cup agave nectar
seeds of one vanilla bean

Heat water until boiling, remove from heat and whisk in agave nectar and vanilla beans, until nectar is dissolved. Chill well before using in drinks. Makes 1/2 cup syrup