• 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.

For the Macadamia Parmigiano (makes 2 cups)

• 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.

For the Polpettine (serves 6 t0 8)

• 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, 1/4 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.

Cashew Mozzarella (makes 7 cups)

• 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.