Wednesday, April 23, 2008

Vegan Crab Cakes

I've been toying around with this for a couple of weeks, and these are definitely taste sensations!

2 slices of bread (any type)
2 Tbsp non-dairy milk
1 Tbsp vegan mayo
1 Tbsp soy sauce
1 Tbsp parsley flakes
1 Tbsp baking powder
1 tsp Old Bay Seasoning (copy-cat recipe)
1 lb firm tofu, drained & pressed
salt to taste (no more than 1/4 tsp)

1. In a mixing bowl, tear up the bread into small pieces. Add the milk to moisten the bread. It will be a little sticky.

2. Except for the salt, add & mix the remaining ingredients, crumbling the tofu. Now add the salt to taste.

3. Mix with your hands to make sure the tofu is really crumbled up and everything is all stuck together.

4. Heat a frying pan on medium heat, with just a little bit of oil.

5. Form the mix into (about) 10 patties. Pat them with pressure to make sure the air is out, and that they will stick together.
*Note: Make a thinner, normal sized patty as compared to the very thick normal crab cakes. They are easier to handle, cook better, and have more lovely golden crunch.

6. Fry until golden brown (just a few minutes). Be gentle when flipping the patties.

Avoid fattie patties like the one in the back! Keep them thin!

7. Eat! Enjoy any way you please. On their own with a little mayo, in a sandwich, in a salad, etc.
Makes 10 patties on average.

Friday, April 18, 2008

Mock Tuna Spread

This is from The Mcdougall Quick and Easy Cookbook (which I highly recommend) and by golly if it doesn't really taste like tuna salad. Great for a snack on a warm day!

1 15oz can garbanzo beans, drained and rinsed
1 stalk celery, finely chopped
1/4 C finely chopped onion
1/4 C finely chpped green onions
1 Tbsp lemon juice
1/4 C tofu mayonnaise

Place beans in a food processor and process until coarsely chopped OR mash with a bean masher. Don't over process to a smooth consistency.

Place in a bowl and add the remaining ingredients. Mix well. Chill at least one hour to blend the flavors.

Recipe Hint: Add 2 tablespoons of pickle relish to thie spread to jazz it up. We like this spread oncrackers or toasted fat-free crumpets.

Makes 2 cups. Prep time: 15 min. Chilling time: 1 hour.

I highly recommend adding the relish. I also add a shake of paprika. Sometimes I eat it by itself, other times I serve it on toasted whole grain bread with lettuce and avocado. num num.

Saturday, April 12, 2008

Sticky Toffee Pudding

I never had sticky toffee pudding in the UK. Mama Ronin did however, and was absolutely ga-ga over the stuff.. and after making this, you will be too!
This vegan version will rival any traditional sticky toffee pudding recipe. Hands down. Seriously worth the effort.

Possible confusion note: STICKY TOFFEE PUDDING IS NOT ACTUALLY PUDDING! It's a wonderful, sponge cake soaked in syrup.

The original recipe is HERE from The Vegetarian Cookery School. So my metric friends can use that link directly to make it.

Here is the recipe converted to standard:

Ingredients for sponge cake

1 1/8 C soy milk
6 Tbsp water
1 1/2 C dates
1 tsp baking soda
1 1/2 C (=8 Tbsp) vegan margarine
3/4 C soft brown sugar (loose, not packed)
1 1/3 C white self raising flour
1/8 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cinnamon

Ingredients for toffee sauce

5 Tbsp golden syrup
1 1/4 C soft brown sugar (loose, not packed)
1/2 C + 2 Tbsp (= 10Tbsp) vegan margarine
6 Tbsp soy creamer
1 tsp vanilla essence

1. Pre-heat the oven to 375F-190C-Gas5.

2. Line a 8" x 8" (20cmx 20cm) shallow cake tin with baking parchment.

3. Chop the dates in half & put them in a small saucepan and cover with the soy milk & water & simmer until the dates are soft.

4. Take off the heat & stir in the baking soda, which will froth as you add it to the date mixture. Leave to cool.

5. Beat together the margarine & sugar until pale & creamy.

6. Add the date mixture & stir in.

7. Mix the spices into the flour. Sieve the flour & fold into the sponge mixture.

8. Spoon the sponge mixture into the prepared tin.

9. Bake in the pre-heated oven for 30minutes or until cooked & the sponge bounces back when pressed.

10. To make the sauce: melt the syrup, margarine, sugar & vanilla essence in a small saucepan & simmer for 5 minutes without stirring. Leave to cool slightly & then stir in the soy creamer.

11. Prick the pudding all over & pour half the hot toffee sauce over the pudding. Serve the rest of the sauce with the pudding & if you like a scoop of vanilla soy ice cream.

This stuff is definitely for special occasions. It's so good you'll gain 5 lbs just looking at it!!!

Friday, April 04, 2008

Taco Casserole

At first, "Taco Casserole" kinda seems like one of those dishes that comes from one of those families who make cheeseburger-roni with tater tots on top...
But let me tell you, this is pretty tasty and you can make it as healthy or unhealthy as you like!

You will need:

3 cups meat substitute such as:
-vegetarian beef crumbles
-TVP (small crumbles)
-choice of beans
(or a combination of any)

Taco seasoning
1 can of kidney beans, drained
1 1/2 C biscuit mix (DIY recipe)
1 C non-dairy milk

Any optional toppings you want such as:
Tomatoes, chopped
Black olives, sliced
Chili peppers
Vegan cheese
Vegan sour cream

1. Heat oven to 400F (200C) and grease an 8" baking dish.

2. Follow the taco seasoning directions and mix with any or all meat substitute combinations. Stir in kidney beans.

I used tofu and TVP

3. Once everything is combined and seasoned, put the delicious bean mixture into the baking dish. (If using vegan cheese, sprinkle this on top now).

I added a can of chilis on top

4. In a bowl, combine the biscuit mix and non-dairy milk. One mixed, pour over top the mixture.

5.Bake uncovered for 20-25 minutes or until lightly brown on top.

As an afterthought, I decided to add a little Tofutti cheese

6. Add toppings and serve!

Tomato, avocado, salsa verde, lettuce.

This makes about 6-8 delicious portions.
Just writing about it makes me want to go make it again. Perhaps I will!