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| 1/2 Tasse | Sunflower seeds |
| 1/4 Tasse | cashews chopped |
| 1/4 Tasse | Peanuts; unsalted |
| 1 Tasse | Whole grain bread crumbs, dry |
| | Egg replacer for 3 eggs |
| 2 | cloves garlic pressed |
| 1 Esslöffel | Tamari |
| 1/4 Teelöffel | celery seed |
| 1/2 Teelöffel | basil |
| 4 Tasse | Tomato sauce or spaghetti sauce |
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Place the sunflower seeds, cashews and peanuts in a blender and grind them. The size of the ground pieces is not very important, but make sure they are not too big.
Place the ground nuts in a medium-sized bowl and add the bread crumbs, eggs, garlic, tamari, celery seed, and basil. Mix well and shape the mixture into walnut-sized balls.
Place the tomato sauce in a large kettle and bring to a gentle simmer. Drop the balls into the sauce. Cover and let simemr for about 15 minutes.
Serve with whole grain spaghetti and a big green salad.
From the files of Deeanne
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