Hipsterfood highlighted the fragrant fennel in this veganized homage to fettucine alfredo.
Fennel & black pepper cream sauce
- Chop the fennel bulb into a small dice.
- Put a tablespoon of coconut oil into a large sauté pan on high heat. Toss in the fennel and let it sear for a minute, then turn the heat to medium-low. Squeeze in about a tablespoon of the grapefruit and let the fennel brown & cook down for about five minutes, stirring every so often so that it doesn’t burn.
- Remove about 1/3 of the cooked fennel and set aside. Pour the coconut milk into the pan with the fennel, stirring to remove any coconut clumps, then also add in 3 teaspoons soy sauce, 1 heaping tablespoon cornmeal, a pinch of fine salt, and about 2 teaspoons of freshly cracked pepper.
- Stir everything together, turn the heat to as low as possible, and let it heat until everything else is ready, stirring occasionally. If it isn’t thickening up, add in cornmeal 1 teaspoon at a time until it thickens into a cream sauce.
- Cook the lentils until tender, about 10 minutes on medium-high heat.
- Strain and pour into a mixing bowl with the reserved cooked fennel, 2 teaspoons soy sauce, two heaping pinches minced fresh fennel leaves, 5 tablespoons cornmeal, and salt and pepper.
- Using a potato masher, mash everything together until the lentils are broken down and everything is combined. Form them into golf ball-sized pieces. Keep adding in corn meal, one teaspoon at a time, if they’re not sticking together.
- Heat a pan with a tablespoon of coconut oil, letting it get very hot. Add in a few meatballs at a time, turning them as they brown on each side. Let them cook until all crispy on the outside.
Cook the linguine until tender, then serve with the sauce and meatballs. Enjoy!