I was going to try out a recipe from Vegan Dad's website but then decided his recipe for Chickpea Cakes didn't look as exciting as I originally did so I set out to make up my own recipe, trying to create a sort of mock crab cake. I was so impressed by how these turned out! They were easy, very flavorful, and low fat into the bargain! I also modified a recipe I found online for remoulade and it was fabulous on the cakes. Very yummy!Mock Crab Cakes
1 28-oz can chickpeas (I actually used some that I had cooked and frozen)
2 t toasted nori
1/2 t garlic powder
2 t minced dried onions
2 t Old Bay seasoning
1 T flour
1 T cornstarch
2 t olive oil
panko breadcrumbs
Combine all ingredients except panko in food processor and process until smooth - a few lumps are fine. Make mixture into 6 round cakes, squishing together well or the cakes will crumble. Press each cake into a dish of panko crumbs to create a crunchy coating. Place cakes on a baking sheet coated with cooking spray and bake at 425 for 20 min or until golden. Serve with remoulade (see below)
Spicy Remoulade
1/2 cup vegan mayo
1 T ketchup
1 T lemon juice
1/2 t minced dried onion
1/2 t minced dried parsley
1 T capers with brine
1/4 t crushed red pepper
1/2 t paprika
1/4 t garlic powder
1/2 t sea salt
Combine all ingredients until well mixed.
Another made-up recipe! I made a recipe of Seitan O Greatness the other day but I made 2 "logs" (simply dividing the dough, not making a double recipe) and I added the spices recommended for making "pepperoni" in Newman's cookbook Cozy Inside to one of the logs (leaving the other as regular seitan). The flavor of the "pepperoni" log was pretty tasty, even slightly reminscent of pepperoni (notice I did say "slightly"!). I was at loss for something fast and easy for last night's dinner so I made up a pasta toss using some of this "pepperoni" and it turned out pretty tasty. Vegan Pepperoni (I have combined 2 recipes here to create this one)
3/4 cup vital wheat gluten
1/8 cup nutritional yeast
1/2 t salt
1/2 T plus 1 t paprika
1/8 t cumin
1 T cracked fresh pepper
1 t garlic powder
1/2 T fennel seed
3/8 cup water
2 T tomato paste
1/2 T soy sauce
1 T olive oil
1 T vegan Worcestershire sauce
Combine dry ingredients. Combine wet ingredients. Add wet to dry and mix thoroughly. Knead a few times. Form into a log and wrap tightly in foil. Bake at 325 for 45 min, turning once during cook time.
"Pepperoni" Pasta
1 T olive oil
1 chopped onion
3 cloves minced garlic
1/2 cup black olives
3/4 cup sliced vegan "pepperoni"
1 roma tomato finely chopped
1 lemon
1 t lemon zest
1 T vegan butter
crushed red pepper for sprinkling
Tofu Feta for topping(see recipe below)
3 cups cooked ziti
Heat oil in large skillet. Add garlic and onion and cook until browned - about 10 min. Add olives, pepperoni, and tomato. Heat through. Toss cooked pasta with butter, sprinkle of sea salt, zest and juice of 1 lemon. Divide among 4 small bowls or 2 large bowls. Top each pasta serving with pepperoni mixture. Sprinkle with crushed pepper and a large spoonful of tofu feta.
Tofu Feta (500 Vegan Recipes)
14 oz extra firm tofu, drained and pressed
3 T olive oil
2 T lemon juice
1 T dried basil
2 T capers
Salt and pepper to taste
Crumble tofu into a bowl until it resembles feta. Add remianing ingredients and mix together with your hands.
I tried out a new muffin recipe and really liked it - I chose it primarily for the lower amount of sugar used - I find that most muffin recipes call for far too much sugar.Chocolate Peanut Muffins
1 1/2 cups flour
1/4 cup sugar
2 t baking powder
1/4 t salt
4 T flax meal
6 T water
1/4 cup canola oil
3/4 cup soy milk
1 t vanilla
1/2 cup chocolate chips
1/2 cup peanuts
Preheat oven to 400. Combine flour, sugar, baking powder, and salt. In separate bowl, mix flax and water. Let sit 2-3 min. To flax mixture add oil, milk and vanilla. Add to dry mixture. Fold in choc chips and peanuts. Divide among 12 muffin cups. Bake 15-20 min or until golden.
These are great for making small pizzas or for wrapping around sandwich fillings. Recipe can be found at Newman's blog http://justthefood.blogspot.com/.
A tad of sweetness and a lot of soft goodness! Makes a ton of rolls - about 40!Hot Rolls (adapted from Keeping Good Company)
2 packages yeast
1 t sugar
2 cups warm water
2 t salt
4 T sugar
6 T canola oil
6 cups flour
Combine yeast, 1 cup water and 1 t sugar. Let stand 10 min. Add remaining ingredients. Using a dough hook, knead for 3 min. Cover and let rise 1 hr. Pinch off pieces of dough to make about 40 rolls - roll into balls. Place on greased cookie sheets and let rise 1 hr. Bake at 425 for 15-20 min or until golden.
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