The Australian Vegan Magazine — May-June 2017

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