Giant Baked Broccoli ‘Rice’ Arancini with Vodka Sauce Dip

Makes 8 Arancini; ¾ cup dip

GATHER FOR VODKA SAUCE DIP

2 garlic cloves

1⁄3 cup tomato paste

¼ cup cashew butter

2 teaspoons vodka

1 tablespoon maple syrup

1½ teaspoons sea salt

FOR BROCCOLI ‘RICE’ ARANCINI

1 cup red lentils

1 bunch scallions (approximately 4 ounces)

1 (16-ounce) bag frozen broccoli

1 lemon

¼ cup olive oil

2 tablespoons miso paste

1 teaspoon sea salt

3 tablespoons nutritional yeast

1 cup plain breadcrumbs

1 small bunch parsley

MAKE IT TO MAKE VODKA SAUCE DIP

• Peel and roughly chop garlic.

• Add tomato paste, cashew butter, garlic, vodka, maple syrup, sea salt and 1⁄2 cup filtered water to a blender.

• Process until smooth.

TO MAKE BROCCOLI ‘RICE’ ARANCINI

• Rinse red lentils in strainer.

Add to small pan, cover with water and simmer for 10 minutes. Strain well, and add to a medium bowl.

• Slice scallions (approximately 1 cup) and stir into hot lentils.

• Rinse broccoli in strainer with cold water for 30 seconds or until defrosted.

• Squeeze out excess moisture. Transfer to cutting board, chop into small pieces.

• Squeeze one additional time and stir into lentil mixture.

• Zest (approximately 1 teaspoon) and juice lemon (approximately 2 tablespoons).

• Stir sliced scallions, lemon zest, lemon juice, miso paste, sea salt, nutritional yeast, and bread crumbs into broccoli-lentil mixture until well combined.

• Lightly grease air fryer insert; preheat air fryer to 400ºF for five minutes (alternatively bake arancini in oven). Scoop arancini batter using a ½ cup measure and roll into balls.

• Arrange in a single layer in air fryer and bake for 10 to 15 minutes, or until golden.

• Chop parsley leaves to use as a garnish. Serve warm with vodka sauce dip.