4th of July Feast with Chef Kelley Williamson - Plant Based Meatball Subs & Millet Granola Parfaits

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Kelley made these recipes LIVE a few days ago and lost power before she could complete the recipes and was kind enough to reshoot the whole thing for you!
The Plant-Based Kitchenista, Kelley, is a renowned chef with over 15 years of experience in creating mouth-watering plant-based dishes. She offers private cooking classes, has a cooking show on Zoom and KZbin, and has contributed to multiple cookbooks. Kelley has also published her recipe book, "Plant-Based Kitchenista" which features over 250 delicious recipes. To get access to the recipes from her cooking demo, please use the following link: 4th of July Feast. If you're interested in attending her events or trying out her recipes, you can join Kelley on her Meetup site www.meetup.com... or visit her website at www.plantbasedkitchen.com.
Plant Based Meatball Sub
(makes 12 to 14 meatballs)
Ingredients
1 can kidney beans, rinsed and drained
1 clove garlic, minced
1 small red onion, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon low sodium soy sauce
1 tablespoon tomato paste
½ cup rolled oats
½ cup mushrooms, small diced
1/3 cup sunflower seeds, raw
Sea salt and black pepper to taste
2 cups of your favorite peppers (green, red, yellow), thinly sliced
1 cp of your favorite onion, thinly sliced
Assembly
3 Italian sub rolls
2 cups of your favorite marina sauce
Microgreens
1 cup of your favorite cheese sauce
Directions:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Meatballs: Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork.
3. In a medium pan, heat the vegetable broth and sauté the onions for 3 minutes. Add the minced garlic and the mushrooms and sauté for another 2 minutes.
4. Put the sunflower seeds in a food processor and pulse until a fine meal is achieved. Add to the bean mixture and combine well.
5. Add the sauteed ingredients to the mashed beans, and then add the spices, tomato paste, soy sauce, and oats. Season with salt and pepper. Form about 12-14 meatballs and then place on the lined baking sheet and bake for about 15 minutes or until the outsides become a light golden brown.
6. Vegetables: While the meatballs are baking, sauté the onions and peppers with vegetable broth, until al-dente, and then set aside.
7. Assembly: Serve the vegan meatballs on Italian sub rolls or baguette and top them with your favorite marinara, sauteed vegetables, drizzle of cheese sauce, and sprinkle them with fresh microgreens.
Red, White and Blue Parfaits with Millet Granola
(Makes 4 to 5 servings)
Ingredients:
Millet Granola
½ cup pitted dates, soaked in ¾ cup of warm water
2 tablespoons ground flax seeds, soaked in 6 tablespoons of warm water
2 cups rolled oats
½ cup sliced almonds
¾ cup millet
1 tablespoon ground cinnamon
1 teaspoon ground ginger
Sea salt to taste
½ cup raw pumpkin seeds (pepitas)
½ cup raisins, soaked
Fruit
1 ½ cups fresh blueberries
1 ½ cups fresh strawberries, cut into bite sized pieces
Whipped Cream
8 ounces silken tofu
3 tablespoons date paste
2 tablespoons dairy-free milk, your favorite
1 to 2 tablespoons vanilla extract or powder
Directions:
1. Granola: Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
2. In a small bowl, combine dates and ¾ cup of warm water. Let stand at least 5 minutes or more.
3. In another small bowl, combine the flax seeds and 6 tablespoons of warm water and let stand about 5 minutes. In a large bowl combine the next seven ingredients, through pepitas and mix thoroughly.
4. Place the dates with the liquid in a high-speed blender and blend until smooth. Stir the pureed dates and the soaked flax seeds into the large bowl with the oat mixture. Mix thoroughly.
5. Drain the raisins and then add them into the oat mixture and mix thoroughly. Add all of the mixture to the lined baking sheet and spread to an even layer.
6. Bake 25 to 30 minutes or until golden, stirring every 10 to 15 minutes. After baking to a golden brown, cool and then store covered, at room temperature up to 30 days or freeze, covered for up to 3 months.
7. Whipped Cream: place all the ingredients in a blender and process until very smooth. Chill for at least 1 hour, if you can.
8. Assembly: Start by layering the granola on the bottom, followed by the cream, blueberries, and strawberries. Repeat. Top with one more dollop of the cream, a sprinkle of the millet granola and any left-over fruit. Will store in the refrigerator for about 2 days.