The inspiration when you travel many times
leans in the incredible food that you eat,
the markets you visit, the stops on the road to grab a bite
and, letting your self surprise for the unknown of the culinary
in the specific geographic area, you are traveling.

When we think about Italy the first thing that comes to our minds are
pizzas, pasta, incredible fresh vegetables, cheeses, basil, and fennel,
all of it in great abundance.

I lived and traveled in Italy for over 3 years and every single time
eating was a heavenly experience from the simplest margarita pizza slice in Sorano,
to the most refined parmigiana eggplant in La Piazza San Marcos in Venice.

Visiting markets around Italy is a free show of extravaganza:

colors, smell, people yelling to each other just for the fun of being Italian :- ))

Tomatoes and basil became my lovers, could not leave a market without them and
an incredible fresh bunch of parsley, and of course a good piece of parmesan cheese
at least 24 months aged.

When I started to cook vegetarian I replicated the best recipes I had from many trips
and adventures around the Globe, and Meatless Meatballs was an indispensable recipe to
share, especially the tomatoes sauce  from my Grandma's friend in Tuscany

Servings: 3-4    Prep Time:10 minutes Ready In: 25 min

Meatless Meatballs ( Vegan/ Gluten-Free)

15 oz.Black Beans ( 1 can rinse)
1 Cup Oat Flour ( oats ground up) 
If you do not have the flour I use the food processor to make it with the Rolled Oats.
1 Cup Rolled oats
1 1/2 tbsp Flax Seeds
1 1/2 tsp Salt
1 tsp Smoked Paprika
1tsp Garlic Powder ( I love to use fresh garlic :-))
1 tsp Onion Powder ( fresh works as well)
1 Tbsp Tomato Sauce 

Parsley for topping 

Tomato Sauce

2 lbs tomatoes
1  sweet onion (medium size).
4 garlic gloves
2 gala apples
2 Tbsp Olive Oil
salt
pepper
Fresh Basil

Meatless Meatballs
Step 1: 
Preheat the oven to 425 degrees F ( I prefer to bake them, healthier! )

Step 2:
Mix Flaxseed and Oats in the food processor and pulse them, until you get a chunky powder.
Set in a bowl aside.

Step 3:
Drain the black beans, rinse them with water, 
add to the food processor with some water,
pulse until smooth.

Step 4:
Combine your oats/flaxseeds blended, with the seasonings, 
tomato purée, and blended beans. Mix and let rest dor 10 minutes.

Step 5:
Portion out 1 in. scoop balls and bake for 6-8 minutes.

Tomato Sauce 


Step 1:
Add the Olive oil to a medium pot and heat slowly, add the chopped garlic and onion

Step 2:
When the garlic and onions start to smell incredible and turn yellow add the apples cut in cubes,
the tomatoes cut indices and add the salt and pepper.

Step 3:
Mix all well with a wooden spoon and let it simmer for 20/30 minutes,
make sure the tomatoes gave enough juice to the mix if it is too dry you might
pour a half a cup of water to start with and adjust as it starts to boil.

Step 4:
Add the fresh basil and let it cook with the rest of the ingredients for 3 minutes.

Step 5:
Let it cool down for about 20 minutes before you blend the sauce.

Step 6:
Set the meatless meatballs in a serving tray, or on top of your favorite pasta and,
cover with the tomato sauce, sprinkle parsley on top. Ready to super Enjoy.