Burro Mash with Meatballs and Gravy

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Burro Mash:

4-6 green burro bananas
1½ cups hemp milk
2 tsp onion powder
1 tsp sea salt
¼ tsp cayenne pepper
spring water 


2-3½ cups spring water
½ cup mushrooms | cleaned and diced
½ cup shallots | chopped
2½ tbsp garbanzo bean flour
3 tbsp grapeseed oil
1 tsp sea salt
1 tsp sage
1 tsp thyme
½ tsp oregano
1 tsp onion powder
¼ tsp cayenne pepper 


1 cup garbanzo beans | cooked
1 cup walnuts | soaked overnight
1 cup mushrooms | cleaned and diced
1-2 cups garbanzo bean flour
½ cup yellow onion | grated
½ cup red bell pepper | grated
1 tbsp onion powder
2 tsp oregano
1 tsp sea salt
1 tsp sage
½ tsp cayenne pepper
½ tsp ginger powder
1 tbsp grapeseed oil 


Burro Mash:

Tip: Green bananas taste like potatoes when cooked, but as they ripen they will taste sweeter. It is very important to use really firm green bananas.

Fill a saucepan with spring water, and turn heat to high.

Peel the skins off the bananas and discard, then add to saucepan filled with spring water and boil for 10-12 minutes, until fork tender.

Drain bananas, then mash with a potato masher or hand held mixer.

Once mashed, add 1 cup of hemp milk, and stir using a whisk, until well mixed.

If desired consistency has been reached, remaining hemp milk may be omitted, if not, add remaining hemp milk to burro mash and whisk. Spring water may also be added, for a smoother consistency.

Add seasonings, mix well, then cook on low heat for 7-8 minutes. Set aside. 


Add grapeseed oil to a saute pan, turn heat to medium high and saute mushrooms and shallots for 2-4 minutes.

Add spices, except cayenne and saute on low heat for 6-7 minutes.

Add garbanzo bean flour and stir for 1 minute.

Add a cup of spring water at a time using a whisk to smoothen. If gravy becomes too thick, add additional spring water. If gravy becomes too thin, add more flour.

Cook for an additional 6 to 7 minutes. Add cayenne then set aside.

Tip: This sauce thickens as it cooks; to thin out, add spring water. Be sure to adjust the seasonings and as water is added.


Add garbanzo beans, walnuts and mushrooms to a food processor and process.

Depending on the size of the food processor, they may need to be added and processed in batches, transfer mixture to a large mixing bowl.

Add spices, onion and pepper to the mixture.

Add 1 cup of flour at a time, until the mixture forms into a ball, then roll out into balls.

If the mixture doesn’t come together, add more flour until it does. If mixture is too dry, add a little spring water until a ball may be formed.

Add grapeseed oil to a skillet, turn heat to medium high, then add meatballs and cook until they are brown on all sides.

Once meatballs are browned, add Gravy and simmer on low heat for approximately 10-14 minutes. Serve with Burro Mash.


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