Happy Herbivore Blog

Vcon: Chickpea Cutlets

Posted by: Lindsay S. Nixon |

I'm sure everyone has made and/or blogged about these cutlets by know. I know I posted about them back when HH was still over at blogspot. Yet these cutlets are so good, I can't help but give them another shout out. I tend to make them when omnivores are coming over for dinner, especially omni's who still think us vegans eat salads at every meal... I just love seeing their reaction when I present a vegan dish that requires using a knife!

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I follow the recipe almost exactly, except that I don't use any oil, I use 1/2 whole wheat bread crumbs and 1/2 tvp (instead of bread crumbs) and I bake 'em. The end result is the same, delicious Vcon chickpea cutlet, but its a little healthier and really meaty. I served them with steamed green beans and my all-time favorite gravy: the mushroom gravy from VWAV.

Vegan Crab Cakes Recipe (Fat-Free, Baked Crab Cakes)

Posted by: Lindsay S. Nixon |

Category: Recipe

Scott is training for his first marathon. He ran 18 miles today and during mile 17, Scott got into a spat with a tree root. It's clear from the photo that the root won ;) Ah well, points for mother nature.

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Anyway, between the fall and the 18 miles, Scott was feeling pretty achy and sore. He asked me to make a protein heavy dinner to assist his recovery and I translated that as an excuse to make these crabby cakes.

They're easy to make and cute as a button. You can go all fancy and serve them over a bed of greens and fool your dinner guests into thinking you slaved in the kitchen for hours ;)

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If you are generous with the kelp and old bay (& I certainly was!) they'll be fishy enough to remind you of the real thing. I was inspired by this recipe by Ed at Eat Consciously. By the way, the mixture is exceptionally delicious eaten uncooked -- it's very reminiscent of a posh tuna salad.

Recipe:Crab Cakes

Description

A vegan version of America's beloved crab cake that's baked instead of fried! Nasoya makes ready made fat-free vegan mayo or you can find a recipe for homemade fat-free vegan mayo in my cookbook or by running a quick Google search.

Ingredients

Instructions

Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef's Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

Fat-Free, Whole Wheat Vegan Cinnamon Raisin French Toast Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Breakfast is best served at dinner if you ask me. Last night I made my recipe for fat-free vegan french toast using sprouted cinnamon raisin bread and paired it with my basic oil-free tofu scramble!

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Recipe:French Toast

Description

This French toast is where it’s at. It’s far too tasty for how easy and quick it is. Plus without the egg and frying oil, it's fat-free too!

Ingredients

Instructions

Cut bread diagonally and set aside. Heat non-stick griddle or flat pan. Whisk non-dairy milk with remaining ingredients in a shallow bowl. Quickly dip a few bread slices into wet mixture and cook for about 3 minutes on each side, repeating with leftover until no more bread is remaining. Garnish with powdered sugar and fresh fruit slices.