Miso-Walnut Meatballs

Preheat the oven to 425°F. Place the cashews in a small bowl and add 1 cup hot water. Let nuts soak for at least 10 minutes. Bring a medium saucepan of salted water to a boil for the orzo. Roughly chop the mushrooms. Peel and mince 2 cloves garlic.

In a blender, pulse the rolled oats and walnuts they are coarsely chopped. Transfer to a large bowl. Add the chopped mushrooms to the blender and pulse until finely chopped, then add to the bowl. Add the minced garlic, 2 tbsp of the red miso paste, sambal and a pinch of salt and pepper to the bowl and stir to combine.

With your hands, form the mushroom mixture into 6 meatballs and add to a baking sheet. Drizzle with 2 tbsp vegetable oil and carefully roll them in the oil to coat. Bake, undisturbed, until browned, about 20 to 22 minutes.

Add the whole wheat orzo to the boiling water, stir, and cook until al dente, about 8 to 10 minutes. Zest the lemons and set zest aside. Add the cashews and their soaking water to the blender along with the roasted red peppers, remaining red miso paste, 2 cloves garlic, and 2 tbsp lemon juice. Blend on high until smooth, taste, and season with salt and pepper.

Once the orzo is cooked, drain, and return to the saucepan off the heat. Roughly chop the basil leaves and add to the orzo. Add the green peas, lemon zest, 4 tsp olive oil, and the juice from the remaining lemon. Season the lemon basil orzo with salt and pepper and stir to combine.

Add the roasted pepper sauce to a medium skillet and bring to a simmer over medium heat. Divide the lemon basil orzo between large plates and top with miso-walnut meatballs. Drizzle with warm roasted pepper sauce. Mangia!