Spaghetti and "Meatballs"

This is what Cam and I had for lunch. Sometimes the zucchini noodles can get a bit boring so this is what I did this time.

Spaghetti and "Meatballs"

Noodles
1 medium/large zucchini, spiral sliced (or use veggie peeler to make noodles)

"Meatballs"
1/2 cup walnuts
1 tsp sesame oil
1 roma tomato (I used heirloom green sausage tomato)
2 tbsp fresh basil
1/8 tsp onion powder
1/8 tsp chili powder
1/4 tsp sea salt

Sauce
2 roma tomatoes (again, I used heirloom green sausage tomatoes)
7 macadamia nuts
1/4 tsp sea salt
1/4 cup fresh basil
1/8 tsp garlic salt
1/8 tsp Italian seasoning
1 tsp extra virgin olive oil

Mushroom Topping
6 button mushrooms
1 tsp olive oil
1 tsp nama shoyu

"Parmesan" Topping
Equal parts nutritional yeast and cashews, blended in spice grinder

First make Mushroom Topping: Slice mushrooms and coat with olive oil and nama shoyu. Place in a glass bowl in dehydrator at 110 until ready to use.

Use a spiral slicer or veggie peeler to slice zucchini into noodles. Divide the noodles into two bowls for serving.

Make sauce: Blend all ingredients in a food processor or blender (again, I used the Magic Bullet - handy little thing). The sauce should be chunky with some bits of macadamias still visible.

Make "meatballs": blend all ingredients in food processor (I used my Magic Bullet and that was perfect for the size). Spoon out small amounts of mixture and roll into balls.

Assemble: pour sauce over noodles, then add "meatballs". Arrange mushrooms however you please and sprinkle with "Parmesan" topping. Place bowls in dehydrator for about 15-25 minutes until warm and enjoy!