November 2009 Archives

Vegan Crab Cakes

Better make extra, because these are the best No-Crab Cakes you or your guests have EVER had. Leftovers....what are they? See 'braised' spinach with sweet onions and pomegranate seeds recipe for an amazing entree.

2 1/2 cups zucchini, peeled, shredded and cut into 1/2 inch pieces

1/2 cup brazil nuts, finely ground

1/2 cup golden flax meal

1 small sweet yellow onion

1/4 cup celery, finely minced

3 Tbsp nutritional yeast

2 1/2 tsp dulse flakes

1/4 cup dill, fresh, minced

3/4 tsp mustard seed powder

1/2 tsp paprika

1/2 tsp Pink Himalayan Salt

1/2 tsp lemon zest
 

Wasabi Mayonnaise

2 cups cashews (soaked overnight)

1 1/2 cups water

1 Tbs garlic, minced

1 tsp onion powder

2 Tbs lemon juice, freshly squeezed

3 Tbs wasabi paste

1/4 tsp Pink Himalayan Salt

1 Tbs olive oil

1 Tbs apple cider vinegar
 

Procedure

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1  Add all the ingredients for mayonnaise into your blender and process. Set aside
 
2  Peel and julienne the zucchini, then cut into 1/2 inch pieces. Place in towel and pat dry.

3  Place zucchini into a large bowl and gently toss with brazil nut meal and flax meal.

4  Add remaining ingredients to bowl and gently mix together. Handle your mixture gently so it does not become too wet.

5  Use 1/4 cup of mixture to create small cakes about 1 inch deep.

6  Place the cakes on a mesh dehydration sheet and set at125 degrees for 2 hours, then reduce heat to 105 for another 2 hours. (The 125 degree temperature will not destroy the nutrients and enzymes since the water content is so high in zucchini)

7  Serve the crab cakes warm from the dehydrator with a dollop of the wasabi mayonnaise.


Servings: 4 (makes 8 no-crab cakes)



"Braised" Spinach with Sweet Onions and Pomegranate Seeds served with a Creamy Lemon Grass and Turmeric Dressing

This is a beautiful yet simple and elegant dish. It's a perfect addition to your holiday table.

1 inch lemon grass, thinly sliced

1/2 tsp turmeric

2 whole Thai bird chili peppers

3/4 cup sesame oil

1/2 cup nama shoyu

1/4 cup olive oil

1/4 cup lime juice, freshly squeezed

1 Tbs maple syrup

1/4 cup cashews (soaked overnight), chopped

1 tsp Himalayan Pink Salt

3 quarts baby spinach, tightly packed

1 cup pomegranate seeds

1/2 cup sweet onion, finely minced

Procedure

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1  Add all ingredients (except spinach, pomegranate seeds and onions) into the blender and blend until creamy and smooth.

2  Place spinach and sweet onions into a large mixing bowl and toss with some of the dressing. Massage the dressing well into the spinach - this will give your greens a cooked look and texture in your mouth. Remember "braised" spinach should resemble cooked spinach. When done massaging, add the pomegranate seeds and gently toss.

Servings: 6

Yield: 3 cups

This is just like momma use to make, only better! So get ready to set your taste buds twirling because this is one delicious dish!

2 cups fresh basil, firmly packed

2 Tbs olive oil

2 Tbs flax oil

2 Tbs white miso

2 tsp garlic, minced

1 tsp nutritional yeast

1/2 tsp Himalayan pink salt

1/2 cup pine nuts, soaked 6 hours

1 pinch black pepper

1 tsp lemon juice, freshly squeezed

1 cup tomatoes, chopped

1/2 cup green olives

2 large zucchini


Procedure

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1 Noodles: Wash and dry zucchini. Create zucchini noodles by using the veggie sprial cutter or with the use of a vegetable peeler. Place noodles in a bowl.

2 Add a pinch of salt and massage zucchini so it releases water; let rest.

3 Pesto: add olive oil, flax oil, basil, miso, garlic, yeast, lemon juice, salt, pepper and pine nuts to processor and blend. When well blended, add tomatoes and olives and pulse just 2 or 3 times. Do not over blend, as you want nice chucks of tomato and olives running through your pesto.

4 Go back to your zucchini and massage just a few more times, then drain water. Place noodles in mixing bowl and add pesto sauce. Serve and enjoy!

5 Leftovers (if there are any!) can be kept in an airtight container for 5 days in the refrigerator.

Servings: 4

Yield: 2 cups

These Asian salad rolls are a party favorite. They are always the first go!! They are easy to make, super affordable and absolutely delicious! Just wrap and roll, add the dipping sauce and watch them disappear!

1 whole red bell pepper, seeded and julienne
1 whole cucumber peeled, seeded and julienne
4 whole green onions, finely julienne
1 bunch cilantro, chopped
1 bunch lettuce greens
1 whole carrots, large, scrubbed and thinly julienne
1 cup purple cabbage, shredded
6 whole spring roll skins

 

Procedure

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1 Cut all your ingredients and have at the ready. Place some water into a bowl large enough to accommodate the rice skins. Briefly dip one skin at a time into the water - be careful not to get them too wet because they'll turn to mush.

2 Place the damp rice skin on a flat surface and start to build your ingredients - start first with a few leaves of lettuce and some of the other ingredients in any order you see fit. Place the ingredients on the skin, just a bit off-center towards you. Be sure not to overstuff, for this makes them hard to roll.

3 Now, fold both sides of the rice skin over the top of the filling. Then begin to roll the skin over the ingredients. Be sure to tuck the front edge of the skin under the ingredients. Continue to roll.

4 When it comes to rolling spring rolls, practice makes perfect!

5 Either serve whole or cut in half making a diagonal cut. Serve with dipping sauce or drizzle it over the rolls.

Servings: 6

Spicy Peanut Sauce

This is the PERFECT combination of sweet and spicy. Fabulous addition to spring rolls or cabbage wraps. Just dip and enjoy!

1/4 cup toasted sesame oil
1/2 cup peanut butter, organic, raw
2 Tbsp lemon juice, freshly squeezed
2 Tbsp agave nectar
1 Tbsp chipotle peppers, diced
1/2 cup water, filtered

 

Procedure

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1 Add water and all remaining ingredients into blender and blend. Add more or less water for desired consistency.

2 Store in air tight container for up to 5 days in refrigerator.

Servings: 6

Yield: 1 ½ cups