Spaghetti with No-meat balls

A vegetarians take on the American favorite - Meatballs with Spaghetti ! 

Total Time 45 mins . Prep: 20 min Cook: 25 min

Servings :  4 servings, 16 - 18 balls 

Ingredients :

For the Veggie Balls
2 cups grated Cauliflower
3/4 cup grated boiled potato
1/2 cup grated carrots, tightly packed
1/2 cup grated zucchini, tightly packed
3/4 cup bread crumbs
2 tbsp finely chopped garlic
2/4 tbsp Cayenne pepper
Salt to taste

For Tomato Sauce **
1 cup Chunky tomato puree
4-5 cloves of garlic, minced
2 tsp Italian Seasoning
Olive Oil
Salt and Pepper to taste

Other :

Spaghetti

Parmesan 

Basil

Directions :

Veggie Balls 
1) Microwave grated cauliflower for 10 minutes. Allow cauliflower to cool down a little and then with help of a muslin cloth drain the water. You want to squeeze out as much water as possible.

2) In a bowl combine all the ingredients for veggie balls.

3) Make lemon sized balls of the prepared mixture.
4) The balls can be fried/baked/shallow fried. I've used Appam maker to keep it healthy. This way I only need to use a few drops of oil for each ball.

Tomato Sauce :
5) Heat olive oil in a pan. Saute minced garlic until light brown. Add chunky tomato puree.
6) Mix in the Italian seasoning and let it cook on medium heat for 7-8 minutes. We don't want the sauce to be too thick so add a little water if needed. 

 Put it all together !
7) Toss  spaghetti with half of tomato sauce.
8) Serve spaghetti with veggie balls on top and pour the remaining tomato sauce on top. 

Optional : Sprinkle freshly chopped basil and parmesan before serving ! 

NOTE :

** You can also use any readymade pasta sauce of your choice ! 

Strawberry Jell-O-Mousse

Ingredients :

1 package (3oz) Jello-o brand gelatin, strawberry flavour
1 cup sliced finely chopped strawberries
1 cup thawed Cool Whip whipped topping
1/3 cup cream cheese - room temperature. 

Direction :

1) Prepare Jelly according to package directions. Chill until slightly thickened.
2) Set aside 1/3 cup Jelly. Spoon remaining into 4 to 5 glasses. Chill glasses at an angle until jello is set.
3) Blend 1/3 cup unset jelly, cool whip and cream cheese together until smooth. Mix in chopped strawberries. Spoon this topping mixture into glasses of set jello. Chill until set. (Will take 2-3 hours) 
4) Garnish with whipped cream and strawberries ! 

Mango Trifle Pudding

Ingredients

For the crust :

10 tbsp crushed Graham cracker**

3 tbsp melted  butter

1 tbsp sugar

For the filling :

4 cups milk

2 tbsp lemon juice 

4 tbsp sugar

1/2 tsp vanilla extract

Other ingredients :

1 fresh ripe mango chopped

4 tbsp sugar

Directions :

For the crust

1) Mix the biscuits, butter and sugar and press the mixture evenly into trifle bowl 

2) Place in the refrigerator until firm.

For the filling 

3) Put the milk to boil. When it starts boiling, switch off the heat and let the steam out for a few minutes 4) Add the lemon juice and when it curdles, drain. Squeeze out excess water using a cheese-cloth .

5) Add sugar, 4 tbsp milk  and vanilla essence. Blend in a mixer. You'll get a thick creamy filling.  

For Caramel Shards

6) Stir sugar in a small saucepan. Keep it on medium-low heat and let the sugar dissolve. Bring it to a boil and continue stirring for 2-3 minutes or until golden brown. 

7) On a greased tray pour the caramel , tilt tray to spread evenly. Cool for an hour to set. Break into shards. Keep the shards in an airtight container. 

Arrange your pudding :

• Spread the chopped mango pieces over the crust.

• Pour the filling over the mango pieces.

• Chill for  at least 1 hour.

• Just before serving, sprinkle caramel shards on top. Serve cold. 

Note :

1) You can use any fruit of your choice to make this trifle pudding. For example peaches and strawberries will go very well in this pudding !

2) Caramel shards are optional. You can just add some mango puree on top of the filling. That also tastes very good. 

3) **Instead of Graham Crackers you can use Marie biscuits !