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Beach Blanket Veggie Balls

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Veggie balls are great appetizers. To make playful shish kebabs, alternate veggie balls with grape or cherry tomatoes and mushrooms. Serve with a spicy sauce or relish. Another variation is veggie burgers. Form patties from the dough instead of balls and gently sauté in coconut butter. Serve hot with a horseradish gravy, stuffed or double-baked potatoes ("potatoes in jackets") and a leafy green salad.

Veggie balls are great appetizers. To make playful shish kebabs, alternate veggie balls with grape or cherry tomatoes and mushrooms. Serve with a spicy sauce or relish.
Another variation is veggie burgers. Form patties from the dough instead of balls and gently saut?n coconut butter. Serve hot with a horseradish gravy, stuffed or double-baked potatoes ("potatoes in jackets") and a leafy green salad.

2 cups (500 ml) carrot pulp (from juicer) or grated carrots
2 1/2 cups (625 ml) whole wheat bread crumbs
1 large onion, finely chopped
1 Tbsp (15 ml) coconut butter
1 Tbsp (15 ml) soy sauce
1 small potato, peeled and finely grated
3 free-range eggs
1 Tbsp (15 ml) tamari sauce
3/4 cup (185 ml) whole milk or almond milk
2 Tbsp (30 ml) kefir
1 tsp (5 ml) spicy herbal salt (such as Herbamare)
1/2 tsp (2 ml) dried thyme
2 Tbsp (30 ml) tomato paste
1 clove garlic, minced
pinch cayenne pepper
1 Tbsp (15 ml) parsley, finely chopped

Green Tomato Relish:
1 medium red onion, finely diced
1 lb (454 g) firm green tomatoes, finely diced
1/4 cup (60 ml) extra-virgin olive oil
1 Tbsp (15 ml) fresh cilantro, chopped
1 tsp (5 ml) fresh ginger, minced
1 tsp (5 ml) fresh lemon juice
1 tsp (5 ml) natural sugar
1 Tbsp (15 ml) red bell pepper, finely chopped (optional)
1 Tbsp (15 ml) yellow bell pepper, finely chopped (optional)

Horseradish Gravy:
3 cups (750 ml) whole milk or soy or nut milk
1 cup (250 ml) water
1/4 cup (60 ml) whole wheat, spelt or kamut flour
1 vegetable bouillon cube
1/4 cup (60 ml) freshly ground horseradish

Saut?nions in coconut butter and soy sauce until translucent. Let cool. Combine carrot pulp, two cups (500 ml) bread crumbs and all other ingredients in listed order. Mix dough and season to taste. Refrigerate for 30 minutes.

Shape dough into walnut-size balls and roll in remaining bread crumbs. Saut?n coconut butter until golden brown. Refrigerate until cool and serve.

Green Tomato Relish:
Combine ingredients in a bowl and refrigerate at least 30 minutes before serving.

Horseradish Gravy:
Boil milk. Add vegetable bouillon cube and dissolve. Mix flour with water until all lumps disappear. Add mixture to boiling milk. Let simmer until gravy has thickened. Remove from heat and stir in ground horseradish. Add more horseradish if needed; the gravy should taste poignant but not painful. Serve hot.

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