Crabless Cakes (Soy Free)


Since my husband has a sensitivity to soy I could no longer make my wonderful
 



So I set out to find a different recipe that we could have. Then I came upon a crabless cake recipe that tasted GREAT and was less time consuming to make then my previous posted crabless cakes and it holds together well.


I kept all the ingredients the same but it was missing the most important thing… the actual seafood flavor. That was easily remedied by adding ground nori seaweed sheets. When I make this recipe I double it and freeze half of the cooked crabless cakes.  Please read important notes at the bottom of this post. I’m sure this recipe will become a favorite of yours too!


Crab Cakes:

1 1/2 cups cooked chickpeas, drained, rinsed and mashed
1 can (19 oz) artichoke hearts (not in marinade), drained and chopped
1 cup COOKED brown rice
1/4 cup + 1 Tbsp chickpea flour
1/4 cup nori seaweed, ground (use a coffee grinder)
1 Tbsp Old Bay seasoning (find at Metro supermarket in the seafood section)

Batter:
 
2 Tbsp chickpea flour & 1/4 cup cornmeal mixed together
vegetable oil (for frying) or cook in oven*


Tartar Sauce:

1 cup vegan mayo (for soy free use soy free vegenaise)
1/4 cup relish
2 tsp wet mustard


In a small bowl; mix all ingredients the tartar sauce ingredients together. Refrigerate for at least 1 hour before serving. It tastes better the longer you let the flavor's marinade. In a large bowl add mashed chickpeas with the rest of the crab cake ingredients. Use your hands to mash the squeeze it. Heat vegetable oil in a large frying pan over medium heat.  Take 1/4 cup of the artichoke mixture and form a round thick patty with your hands. Place the crab cake in the chickpea flour/cornmeal and coat both sides evenly.Heat oil in large frying pan. Add breaded crabless cakes and cook on both sides. Serve immediately with tartar sauce or seafood cocktail sauce.  Leftovers can be refrigerated in airtight containers for 3 to 4 days or put in freezer.  Makes 9 crabless cakes. Size 2 1/2 inches round.

*Oven Method: Although I have never tried cooking these crabless cakes in the oven I did read on the Keeping It Kind blog in the comment section that someone had done it the following way…. oven at 400 F, 30 minutes, flipping halfway through.


Important Notes:

Do not taste the crabless cakes before cooking because all you will taste is the Nori seaweed and you will think it’s not going to turn out. The strong seaweed tastes mellows during the cooking process. Once you add tartar sauce on top of the finished crabless cakes they will have the perfect flavor.

I always buy T & T brand sushi nori available at Fortinos supermarket. I have tried a few other brands when I was not able to get the T & T brand and they had very little flavor to them. I’m sure the brand I buy is not the only brand that is good but I just wanted to mention this in case you make this and it does not have a nice seafood flavor it would be because of that.  


Portobello Mushroom Fajitas with Chipotle Mayo













This is my veganized version of Racheal Ray's Skirt Steak Fajitas. There is a video of her making this recipe on her website but you'll have to watch her cooking steak. You'll also have to see the face of one of the biggest traders to the animal rights community....Bob Harper, who became an ex vegan! He became vegan after reading Skinny Bitch and The China Study. He also, became involved with The Farm Sanctuary. His Interview with Farm Sanctuary.

Bob Harper told fitness magazine: "My body went through a major transition, but I can say as a vegan and now 45 years old, I feel better, stronger and cleaner. This diet is a great fit for me."

He later when on to say on the Paleo website: "I ended my vegan diet when it became clear that my performance at the gym was "really lacking''.  I sensed that my body needed animal protein for power and claims feeling better and stronger consuming meat. I switch to a paleo diet and it works for me."

Munching on a animal corpse to feel good, ya that makes sense....NOT! Bottom line is he made up a bunch of excuses to go back to eating animal products after he had some cravings for them.  He really didn't give a crap about animals and that's why he was able to flip.....grrr. Oh and the strongest man on earth, Patrick Baboumian is VEGAN!

A vegan sellout -  those who are aware of the suffering caused by meat, dairy, egg, fur, down and leather production, yet choose to look away while the animals suffer.

Whenever I see Bob Harpers face I lose my (beeping) mind. I just dislike him so much. He is not the only celebrity, vegan sellout unfortunately, there are many. I took his the hardest because I'm into fitness and workout regularly. I know many people will listen to what a celebrity trainer recommends you eat.

Back To The Recipe.......

Ok I've calmed down now. Time to focus on this yummy dish. I've made 2 major changes to this recipe. First one, was swapping out the steak for portobello mushrooms. The second, was adding chipotle mayo for the sauce instead of using salsa. The chipotle mayo really makes this recipe so don't skip it. I kept the chipotle mayo fairly mild to make it more kid friendly and for those people that don't like spicy food. You can increase the heat of the fajitas with the hot sauce amount. Even though the picture I took of the fajitas shows the corn tortillas with grill marks. I only did that for the picture. Only heat the corn tortillas till they are warm otherwise if you leave them heating for too long then they get hard and tuff to chew. I'm really starting to crave these fajitas as I'm writing about them. 


Marinade:

1 1/4 tsp each: cumin, coriander, garlic powder, onion powder and oregano
1 tsp hot sauce (add more if you want it spicy, I use 1 Tbsp)
juice from 1 lime
3 Tbsp olive oil
1 Tbsp Worcestershire (vegan & gluten free)

Other Stuff:

2 cubanelle peppers, 1 red, orange or yellow sweet bell peppers, sliced
1 medium red onion, peeled, cut in large chunks
4 portobello mushrooms, thick sliced

1/4 cup vegetable stock (not needed if you’re doing vegetables on a BBQ)

12 corn tortillas
chipotle mayo, which is 1 cup vegan mayo mixed with 2 tsp chipotle sauce


Preheat a large frying pan or cast-iron skillet over medium-high heat.

Whisk marinade ingredients together. Put peppers in one bowl and onions in another bowl. Add some of the marinade to both bowls. Save a little of the marinade for mushrooms. Mix with hands to coat vegetables. Cook peppers then return back to bowl. Cook onions then return back to bowl. Deglaze pan with stock. Add 1 tablespoon olive oil; add mushrooms, and brush the marinade left for the mushrooms onto the backs of mushrooms. 

Add peppers and onions to the mushrooms and reheat till warm. Once heated return back a bowl. Add tortillas to frying pan and just leave on the frying pan just long enough warm each side. Once tortillas are warm, spread chipotle sauce on tortilla then add grilled vegetables.

Notes....

You can also grill the veggies on a barbeque. You won't need the 1/4 cup vegetable stock if you're doing them on the barbeque.

Coleslaw with Fresh Resturants Jalapeno & Lime Sauce

 

Lately, I've been obsessed with eating crunchy, super foods like cabbage, carrots and broccoli. To switch things up I decided to try adding Fresh Restaurant's jalapeno and lime sauce to my crunchy veggie mix. Wow what a great combo! Fresh Restaurant uses this sauce on their tacos. I had it with their Tofu Tacos. I love this dish. I'll share it with you in the future. You can try their Zucchini Tacos in the meantime. I haven't tried those. I don't like zucchini.

Cabbage is still one of the veggies out there that is still inexpensive and it keeps fresh for a really long time. Check out....More reasons to love cabbage!

In A Rush - No time for shredding, slicing and grating then you can buy a bag of coleslaw that has super food veggies in it, although fresh is always best nutritionally and cost wise. If you have a store bought mayo like vegenaise the sauce will take you less than 10 minutes to make.






Pick any or all of the following super foods to make your coleslaw.....

cabbage
carrot, shredded 
brussel sprouts, slice and hard middle part removed
kale, chopped, fresh or frozen, thawed
broccoli, chopped into small pieces
 

Slice off a large piece of cabbage from the head of the cabbage. Use a mandolin to thinly sliced the piece of cabbage. Remove cabbage from mandolin and put on a chopping board. Cut the sliced cabbage into smaller pieces. Put all your  shredded, chopped and sliced veggies into a large container with a lid and mix. I usually make about 3 days worth. When ready to eat add some of the mixed veggies to a bowl. Then add some jalapeno & lime sauce and mix well to coat.


Jalapeno & Lime Sauce:  
 
1 cup vegan mayonnaise
1/2 cup fresh cilantro leaves, finely chopped (optional)*
1 -3 Tbsp pickled jalapeno peppers, finely chopped (from can or bottle)*
2 Tbsp freshly squeezed lime juice
6 cloves garlic, grated
 
In a bowl, whisk together all the ingredients. Makes about 1 cup sauce.


NOTES:

*Add less of the jalapenos when first making this recipe. Then after you've made the sauce you can always increase the amount according to your taste. 

*Instead of using cilantro you can also add some coriander powder, add amount according to taste. I sprinkle coriander powder on my coleslaw when fresh cilantro is not available.

I did doubled the sauce recipe so you will have leftover sauce. I always like to make extra so I can have some to put in the freezer. Or you can use it on other things like tacos, wraps, sandwiches and salads.  
 
I left the ingredient amounts the same as Fresh Restaurant uses except for lowering the jalapenos down by 1 tablespoon. You can play around with the amounts based on your taste.
 
older post