Miso-Chili Meatballs

Preheat the oven to 425°F. In a small saucepan over medium-high heat, add ½ cup of cold water, cornstarch, hot mustard, and plum sauce. Whisk sauce well and cook until thickened, about 5 to 7 minutes. Transfer to a bowl and rinse the saucepan for later use.

In a food processor pulse the rolled oats until they are coarse. Transfer to a large bowl. To the food processor, add the garlic and pulse until broken up. Then, add the mushrooms and pulse until finely chopped. Transfer the mushroom mixture to the large bowl with the oats.

Add the walnuts to the food processor and grind to a thick paste. Transfer the ground nuts to the large bowl with the mushroom mix. To the bowl add red miso paste, sambal, a pinch of salt and pepper, and stir to combine. Form the mixture into 6 to 8 balls. Add 1 tbsp vegetable oil to a baking sheet. Carefully roll the “meatballs” in the oil to coat. Bake, undisturbed, until browned, 15 to 20 minutes.

Return the small saucepan to high heat and add the wheat berries and 1½ cups water. Bring to a boil. Reduce heat to low and simmer, covered, until the grains are tender, about 16 to 20 minutes, and then drain.

Trim the ends from the eggplant. Chop into 1 inch cubes. Trim the bottom inch off the stems of the broccoli rabe and rough chop. Place a large skillet over medium-high heat and add 1 tbsp vegetable oil. Add eggplant and cook until lightly browned, about 5 minutes. Add rabe with a pinch of salt and pepper. Add ¼ cup water to create steam and cook until greens are tender, about 4 to 5 minutes.

Slice the scallion. Deseed and mince the yellow mini pepper. Divide the broccoli rabe and eggplant between your plates and top with spelt berries. Set half of the “meatballs” onto the vegetables and coat with the mustard-plum sauce. Garnish with the scallion and yellow pepper and enjoy!