Zoodles With Tomato Basil Sauce and Portobello Meatballs
[Vegan]

1. Process the walnuts into powder in a food processor, then add the rest of the ingredients and process until it becomes a grayish mush. Not very appetizing in appearance but it smells great!
2. If your mixture is too wet, add some ground flax seeds and let it sit for a minute or two.
3. Form into balls and dehydrate (or bake at your ovens lowest temperature) until they have darkened in color and hardened on the outside (about five hours), or until you want to take them out.

To Make the Dried Baby Tomatoes:

1. Cover your hands in the olive oil, then rub down all the tomato halves until they evenly coated.
2. Sprinkle them with salt and mix 'em up.
3. Dehydrate the tomatoes for about five hours until they have lost most of their moisture but still have some juice in the middle; or until you want to take them out.

To Make the Noodles:

1. Slice your zucchini(s) on a mandolin or spiral slicer to create noodles.
2. Rub the noodles evenly with olive oil and sprinkle with salt.
3. Let these sit out for 30 to 60 minutes so they can soften and develop flavor.

To Make the Sauce:

1. Put all the ingredients in your food processor and process until smooth and saucy, adding whatever else you like.

To Assemble: 

1. Toss the noodles in the sauce
2. Top off with the meatless balls and baby tomatoes.
3. Use some fresh tomatoes too for extra noms!