Whole Wheat Noodles w/ Vegan ‘Meatballs’ + Tomato-Pumpkin Sauce

WW n_4WW n_2WW n_1WW n_3WW n_5WW n_7

These vegan ‘meatballs’ with noodles will take your breath away. A perfect combination of spices, healthy ingredients and immense satisfaction of a hearty lunch – all-in-one!

Surprisingly, though the number of ingredients is large, the time taken to make the whole dish is about 30 minutes, including preparation.

  1. 100 g whole wheat noodles
  2. 200 g green peas (frozen)
  3. 100 g fresh lettuce (green and/or purple)
  4. 1 inch fresh ginger
  5. 4 cloves of garlic
  6. 1 green chilli
  7. 1 heaped tbspn brown rice flour
  8. 2 heaped tbspns chickpea/gram flour
  9. Salt
  10. Extra virgin olive oil
  11. 150 g organic pumpkin seeds
  12. 3 ripe tomatoes
  13. 1 tbspn tomato paste
  • Start cooking the noodles as per instructions on the packet
  • Rehydrate the frozen peas by adding them to a pot of recently boiled water, for about 4-5 minutes. Meanwhile, cut up the lettuce roughly; place the leaves also in the water, so that they soften a bit. Let the peas and lettuce stay in the hot water for about 30 seconds more.
  • Into a processor, add the (drained) peas, (drained) lettuce, 2 cloves of garlic, ginger, and chilli, and process for 2 minutes, or till the mixture forms a paste.
  • Take the mixture into a mixing bowl, and add in both the flours and salt. There would not be any need to add water to this mixture, at any point of time. Mix well until everything holds together. Make lemon-sized balls and keep aside.
  • Chop the tomatoes roughly, and cook them with the 2 remaining cloves of garlic, for 4 minutes in pan with 2 tspns of oil
  • Place the tomatoes and garlic in a processor, along with the pumpkin seeds and tomato paste, and salt, and process for 2 minutes, or till the mixture forms a paste. (You can add oil and the starchy water from the noodles to emulsify this mixture, if you will)
  • In a pan on heat, add 2 tbspn of oil, sauté the green peas and lettuce balls till they are sufficiently brown, and then add the tomato-pumpkin sauce, and simmer for 3 minutes on low heat.
  • The WW noodles typically take around 6 minutes to cook al dente; To avoid sticky noodles, if you have finished cooking them before the other jobs for this recipe, drain them, and run them under cold water. Before you serve the noodles, pour a tbspn of the saved starch water on them, and a tspn of oil, and dress them with your fingers, so that you get separated noodle strands.
  • Serve the noodles with the ‘meatballs’ and sauce.

Brown Rice and Oats Kiwi Cake

  BR_Oa_Kiwi_Cake 6BR_Oa_Kiwi_Cake 3BR_Oa_Kiwi_Cake 1BR_Oa_Kiwi_Cake 4BR_Oa_Kiwi_Cake 5


  1. 1 cup Brown Rice Flour
  2. 1 cup Oat flour made from jumbo oats
  3. ½ cup whole wheat four
  4. 3 tablespoons of dark brown organic sugar
  5. A pinch of salt
  6. 1 heaped tspn baking powder
  7. 1 cup thick buttermilk made from milk and yogurt
  8. ½ cup sunflower oil
  9. 4 tbspns of milk
  10. 1 vanilla pod
  11. 3 ripe kiwis
  12. 1 tbspn organic honey


  • In a bowl, combine the flours, sugar, salt and baking powder.
  • In another bowl, add buttermilk and oil, the vanilla seeds from the pod, and mix well.
  • Combine the dry and wet ingredients and mix well till a smooth batter is formed; at this stage you will observe that the batter becomes thicker by the second (primarily because of the rice flour). Add milk at this stage, and combine again until the batter is smooth. Quickly add the kiwis in, and transfer the mixture to a baking dish that is lined and greased.
  • Bake for 30-40 minutes, until the top is golden, and the sides are coming away from the dish.
  • Leave the cake to cool completely, and then place it in the fridge. The kiwis make the cake little delicate, but the flours added with it give it a very moist texture. While hot, the cake is unstable, so you may want to cool it before you savour with a drizzling of honey!