Talia'S Un-Meatballs And Spaghetti

• 1/4 cup light soy milk
• 1 tablespoon raw tahini
• chopped garlic, dill, oregano, parsley (optional), to taste
• 1 tablespoon Dr. Fuhrman's VegiZest
• 1/4 cup whole wheat flour
• 1/2 cup oats
• 1 cup firm tofu, chopped or crumbled
• 1/4 cup walnuts, chopped
• 1 cup tvp (textured vegetable protein)
• 2 onions, chopped
• 1 spaghetti squash

1. Warm the soy milk gently and fold in the tahini to make a sauce. Add the seasonings, VegiZest and then the flour and oats and mix well. Add the remaining ingredients- the tofu, walnuts, TVP and onions. Mash it all together and knead it with you hands forming solid ball. Then form it into small balls and lay on a non-stick baking tray and bake at 375 for 30 minutes.
2. Serve over baked spaghetti squash, or Lentil Bean Pasta, with plenty of fat free tomato sauce. You can make your own fat-free, salt-free tomato sauce by gently heating in a pot fresh or canned tomatoes, crushed garlic, chopped onions, chopped scallions, and 2 tablespoons of salt-free Italian seasonings, one teaspoon lemon juice and one teaspoon wine vinegar.

light soy milk, tahini, garlic, dr, whole wheat flour, oats, firm tofu, walnuts, onions, squash

Taken from www.epicurious.com/recipes/member/views/talias-un-meatballs-and-spaghetti-50169504 (may not work)