Happy Herbivore Blog

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.

scaled.DSCN6239.JPG

scaled.DSCN6212.JPG

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 ;)

scaled.DSCN6239.JPG

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!

cinnamon raisin french toast

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.

Vegetarian Indian Recipe: Fire Roasted Channa Masala (Chola)

Posted by: Lindsay S. Nixon |

Category: Recipe

I love Indian food -- its typically fairly healthy, abundantly flavorful, easy to make (most of the time, anyway) and it can come straight out of your pantry. Scott & I were in the mood for spicy Indian food and this dish hit the spot. Who knew a can of chickpeas + a can of fire-roasted tomatoes = something so tasty!! Mmm Mmm... spicy!

channa masala 

Recipe:Fire-Roasted Chana Masala

Description

Also called "Chola", this is a healthy, quick and easy Indian recipe made of staples you can find in your pantry.

Ingredients

Instructions

Line a medium sauce pan with a thin layer of broth and saute onions over high heat for 3 minutes. Add garlic and saute until onions are translucent, adding more broth as necessary. Add coriander, cumin, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with warm whole wheat pitas or over a plate of brown rice.