ama cocina's Jessica Evans created the following recipe for Quarantine Cuisine:
Spaghetti & Spicy ‘Beet’balls over Raw Zucchini Noodles
1 8oz package of portobello mushrooms
8 oz drained/rinsed canned black beans
8 oz drained/rinsed canned beets
4 jalapeno stuffed olives
1 can drained green chilies
3 cloves garlic
1/2 cup fresh cilantro
1/4 cup onion diced
1/2 cup mayo
3/4 cup breadcrumbs (add more as needed for consistency)
1 tsp paprika
salt & fresh cracked pepper to taste
vegetable oil for pan frying
Preheat oven to 350 degrees.
Next, in a food processor combine first 8 ingredients and pulse until smooth. Add mayo, eggs, 3/4 cup breadcrumbs and paprika. Last mix paprika and salt and pepper to taste. check that the consistency isn't too wet nor too dry. You want it to hold together like a meatball. Adjust breadcrumbs as needed.
Heat 1/4 cup vegetable oil in skillet. With an ice cream scooper ‘ball up’ your mixture. Once oil is hot, place ‘beet’balls in and sear on all sides. Once browned move to paper towel lined pan to absorb excess oil. Repeat cooking the ‘beet’balls until the entirety of your mixture is used, Then move them to a baking dish. Proceed with next step.
15 oz can tomato sauce
4 jalapeno olives minced
1/4 cup cilantro minced
Place all above ingredients in sauce pan and bring to a simmer. Once the mixture is simmering, pour over your baking dish of spicy ‘beet’balls. Place in preheated oven and bake for 25 min.
whole fresh zucchini
On a mandoline, long wise, julienne zucchini into ‘noodles’. Season to taste in a bowl with salt and pepper.
Spin zucchini noodles onto a plate and scoop Spicy ‘Beet’balls and sauce onto noodles.
If you find some cotija cheese in your fridge, give it a sprinkle and enjoy!