I wanted to create a substantial, non-processed food that I could use to top salads and bowls. These ‘balls’ are really tasty and can be modified easily. Try them on top of my new salad mix – this really hit the spot. Serves 1.

INGREDIENTS:

Universal Veggie Balls:
1 head of broccoli, roughly chopped
½ cup raw almonds
½ cup plant-based parmesan cheese (I like Violife)
2 garlic cloves, minced
2 eggs, beaten
1½ tsp JF Universal Salt
¼ tsp fresh cracked black pepper
 
New Salad Mix:
1 cup red leaf lettuce, chopped
½ cup radicchio, chopped
½ cup endive, chopped
½ orange or grapefruit
½ avocado, diced
2 radishes, sliced very thin
¼ cup plant-based feta cheese (I like Violife)
¼ cup red onion, sliced thin
JF Simple Mustard Vinaigrette, to taste
JF Universal Salt, to taste

PROCESS:

Universal Veggie Balls
Preheat the oven to 350º. Steam or blanch the head of broccoli for only about 1-2 minutes, so it is not too mushy. Shock the broccoli in cold water and set to the side. In a food processor, pulse the raw almonds until they it becomes a coarse almond meal/flour. Clean the food processor and pulse the broccoli florets until coarse also. Combine the food processed almonds and broccoli in a large bowl. Add the plant-based parmesan cheese, garlic, eggs, JF Universal Salt, and fresh cracked black pepper. Mix very well until combined. Form them into small balls and place them in an unlined muffin tin. Bake these for 20 minutes. Be careful when removing them from the muffin tin as the egg causes the balls to stick to the bottom. Use a butter knife to carefully loosen the balls and remove to cool. This recipe should yield 14-16 ‘balls.’
 
New Salad Mix
In a large bowl, combine the red leaf lettuce, radicchio, and endive. Add the orange, avocado, radishes, plant-based feta cheese, and red onion. Top the salad with the Universal Veggie Balls. Dress the salad with my JF Simple Mustard Vinaigrette and season with JF Universal Salt to taste.