1C ground pecans
1C garbanzos soaked, cooked and drained
3T gluten-free soy sauce
½ C chopped onion
1 handful nutritional yeast
Chardonnay as needed
Mix all ingredients in food processor, then add chardonnay until mixture is the consistency of cookie dough. Form into balls and cook on cookie sheet in 350F oven until firm (about 45 mins.).
In skillet saute one chopped onion and seven chopped white mushrooms in 7T olive oil until soft. Add 1/2 C chardonnay, 2T either rice flour, corn starch, or tapioca flour and 1/4 C nutritional yeast. Simmer for five minutes on very low. Pour over meetballs and sauteed green beans.