The Australian Vegan Magazine — May-June 2017

(Ben Green) #1

The moxballs are made hearty with
psyllium husks, a water soluble
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the body with its natural toxin
removal process. You will need to
make moxarella, a vegan substitute
for mozzarella (below) for this recipe.


prep + cook 40 minutes


serves 4


700g bottled passata (puréed
tomato)


240g (⅔ cup) moxarella (below)
¼ cup loosely packed fresh
oregano leaves


moxballs
1 medium onion, grated coarsely
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1 clove garlic, crushed
½ teaspoon dried Italian seasoning
½ teaspoon ground nutmeg
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120g (1 cup) almond meal
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2 tablespoons psyllium husks

1 Preheat oven to 200°C/425°F.


2 Make moxballs. Squeeze


excess liquid out of the onion
using a clean tea towel; place
in a large bowl. Drain tofu; pat
dry. Finely crumble tofu into
bowl. Add remaining ingredients;
season well. Mix well. Roll
tablespoons of mixture into balls.

3 Pour half of the passata over
the base of a lightly oiled 20cm
x 30cm shallow baking dish.
Top with moxballs and remaining
passata. Drop spoonfuls of
moxarella evenly over the top.

4 Bake for 20 minutes or until
moxballs are heated through.

Serve sprinkled with fresh
oregano.

SWAP You can use your favou-
rite tomato cooking sauce.
Substitute the moxarella for
grated vegan cheese, if you like.

SERVING IDEAS Serve moxballs
and sauce with egg-free pasta
or spaghetti or vegan mashed
potatoes. This dish can also be
served tapas-style as a starter.

Images and recipes from The Australian
Women’s Weekly Vegan Kitchen, Bauer
Books, RRP $49.99, available where all good
books are sold & awwcookbooks.com.au.

75g (½ cup) raw cashews
½ cup (70g) macadamias
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100g (⅔ cup) arrowroot
60ml (¼ cup) avocado oil (see tips)
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2 tablespoons lemon juice

1 Place cashews in a small bowl; cover
with cold water. Stand, covered, for 4 hours
or overnight. Drain cashews, rinse under
cold water; drain well. Add cashews to a
high-powered blender with remaining
ingredients; blend until smooth.

2 Pour mixture into a medium saucepan.
Cook, stirring, over a medium heat for 9
minutes or until mixture becomes very thick
and stretchy like melted pizza cheese.

3 Pour mixture into a 750ml (3-cup)
container; cool. Cover with the lid and
refrigerate.

DO-AHEAD: Moxarella will keep in a covered
container in the fridge for up to 1 week.

TIP: Use moxarella as a cheese substitute on
pizza, toasted sandwiches, oven bakes or as
a savoury spread on crackers. Use olive oil
or grapeseed oil in place of avocado oil or try
adding a punch with chilli oil.

Italian cheezy moxballs


Moxarella

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