Chickpea Meatballs!

1. Preheat the oven to 350 degrees F.
2. In a food processor combine the chickpeas, tomato, nuts, grounded flaxseeds, garlic, nutritional yeast, hemp seeds, oats, basil, sun dried tomatoes, oregano and sea salt. Pulse together until a dough like mixture.
3. Pour this mixture out into a large mixing bowl. Adjust seasonings to taste before you start rolling these into about 2 inch balls. Use a little olive oil or water to coat your hands to prevent the chickpea meatballs from sticking, repeat until all of the batter are in balls.
4. Use a baking sheet and place balls in the oven for 25 minutes or brown. Allow 5 minutes time to cool before serving.
5. Store in an air tight container in the fridge for up to 5 days or in the freezer for a month.
6. To serve: Place chickpea meatballs into the center of your pasta and marinara sauce. Enjoy!

Vegetable Marinara!

1. Prep you vegetables using your food processor (this makes is so easy)!
2. Place your pot over medium heat, add the olive oil and once shimmering, add the garlic and onions. Stir around a few times and before add the vegetables.
3. Stir occasionally for 5-8 minutes or until everything is tender. Add your seasonings and bring to a simmer for 15 minutes. Allow time to cool before serving.
4. Store in a air tight container and place in the fridge for 5 days or 1 month in the freezer.