Heaven on a piece of heaven topped with a slice of heaven! I was really missing meatballs, and I wanted something with a similar taste, texture, and protein content that meatballs imbue. Here it is!
For the Caraway-Onion-Dill Bread:
2 large yellow onions, chopped into half-rings
2/3 cup flax seeds, ground to a meal
2/3 cup sunflower seeds, ground fine
1/3 cup Braggâ€™s Liquid Aminos/Nama Shoyu (both are unpasteurized soy sauces)
1/6 cup cold-pressed flax or olive oilâ€”I usually use a little less
2 tbsp chopped fresh dill (fresh is very important in this instance)
2 tsp caraway seeds, crushed
1 clove garlic, finely minced (optional)
Mix all ingredients thoroughly in a large bowl. Pour onto Teflex dehydrator sheet and for 18-22 hours, flipping about 13 hours in. Score into 9 equal piecesâ€”yes, chef, you may sneak one of the pieces to make things even!
For the Swedish â€œNeatâ€balls:
Â¼ cup sunflower seeds, soaked 3-4 hours
Â¼ cup mung bean sprouts
Pulp from one small juiced carrot
Pulp from 5 juiced stalks of bok choy (can be subbed w/ spinach)
1/3 cup tahini
1 tsp garlic powder
Â½ tsp each of cayenne, cumin, and paprika
4 tsp unpasteurized apple cider vinegar (can be subbed w/ lemon juice)
3-4 dashes black sesame seeds, for color contrast (optional)
In a food processor, blend all ingredients until uniform and smooth. Roll into 20 small balls and dry for 5-6 hoursâ€”w/o Teflex sheet.
For the Tomato Sauce:
3 small tomatoes, sliced & dehydrated on one side for 6-7 hours
2-3 deglet noor dates, soaked 20 mins (amt. depends on your desired sweetness)
1 tbsp cold-pressed flax or olive oil
2 tsp Braggâ€™s Liquid Aminos/Nama Shoyu
1 tsp dried basil
Â½ tsp dried oregano
Â½ tsp dried tarragon
black pepper, to taste
water, as/if needed
Blend all until it is just slightly chunky. To assemble the sandwich, place 5 â€œneatâ€balls onto a slice of bread, pour Â¼ of the sauce over it, and top with another slice of bread. Enjoy!