Cut an 8-inch-long piece of the bread or baguette, then slice the piece in half lengthwise.

Brush some olive oil on the inside of the bread and toast it slightly to get some crunch.

Next, place your hot polpettine inside the toasty bread and smother with the marinara sauce and cashew mozzarella. Top with the macadamia parmigiano and basil leaves.

Close the sandwich, cut in half (or into 4 pieces), and serve immediately.

Place the macadamia nuts, yeast, and salt in the jar of a high-speed blender or food processor. Pulse until the mixture has the consistency of a fine crumble. Do not overprocess into a paste or butter.

Store in an airtight container.

Rinse the dry lentils in a strainer. Pick through and remove any debris or rocks. Rinse thoroughly under running water.

Transfer the lentils to a small saucepan and add 3 cups of water and 1 cup chopped fresh parsley.

Bring to a rapid boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle simmer. Simmer uncovered for 20 to 30 minutes or until tender. Stir in ¼ teaspoon of the salt. Set aside and let cool as you prepare the meatballs.

Heat 2 tablespoons of olive oil in a small sauté pan. Sauté the mushrooms, 1 tablespoon of the garlic, the onion, and 1 teaspoon of the salt over medium heat for 10 to 12 minutes.

Preheat the oven to 350°F. Generously oil a baking sheet.

Place the cooked lentils, sunflower seeds, 1 tablespoon of garlic, ¼ cup of the olive oil, wheat gluten, yeast, paprika, oregano, pepper, and the remaining 2 teaspoons of salt in a food processor and blend until you get a sticky, dough-like consistency.

Add 2 cups of the cooked cremini mushroom mixture to the food processor and blend together until smooth.

In a large mixing bowl, combine the blended ingredients with the remaining cooked mushrooms, then add the panko and parsley.

Using a 11½-ounce scoop (or 2 heaping tablespoons), or with your hands, roll the mixture into tight little balls. Place them on the baking sheet.

Bake the meatballs for 20 minutes, flipping them over after 10 minutes.

Drown in marinara sauce and serve alongside your favorite pasta.

Soak the cashews in water for a minimum of 4 hours. Drain and rinse well before using.

Add the cashews, water, yeast, vinegar, salt, garlic powder, and coconut oil to the jar of a blender or food processor. Blend until smooth.

Pour the mixture into a saucepan.

Stir in the tapioca. Cook over low heat, stirring until completely combined. Reduce the heat so the cheese is at a low boil and cook for 8 to 10 minutes. The cheese should have a very thick consistency (you should have a hard time stirring it).

Remove from the heat and let cool.

Store in an airtight container in the refrigerator for up to 5 days.