Gluten-Free and Dairy-Free Ají de Gallina (Chicken Stew)
Eggplant & Mushroom “Meatballs”
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Ale Crovetto is a Health Coach and has been dedicated to gluten-free and dairy-free cooking for more than 14 years.
Ingredients
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Instructions
- Chop the onion, mushrooms, and eggplant into small pieces, drizzle with olive oil, and put in the Instant Vortex for 10 minutes.
- After 2 minutes, open and add a drizzle of soy sauce or coconut liquid aminos. After 2 more minutes, add the balsamic vinegar and close until the 10 minutes are up.
- Pour into a blender or food processor along with the pecans, salt, and pepper.
- When the texture is that of a purée, empty into a bowl, add the rice flour, and form meatballs. Place in a pan or Pyrex dish.
- On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 355°F (180°C).
- Serve with tomato sauce and pasta or quinoa.
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