Wednesday, August 25, 2010

something fishy

are you ready kids? aye-aye cap'n. i can't hear you!

(((((whistling)))) who lives in a pineapple under the sea?
who's home was destroyed by the likes of BP?

seriously, there hasn't been a better time to consider giving up seafood. i can't believe that the FDA is trying to report that eating anything out of the spill site is remotely safe. good thing to be vegan right about now, wouldn't you agree?

plus underwater creatures are just cute. cute, i tell you! just look at a flounder or crab and try to disagree with me.

i was inspired by a recipe i saw on the dallas vegan blog about a year or so ago and decided to make my own vegan krab cakes. here's the thing: i've never eaten a crab cake before, so i have no real reference as to what one should taste like. i used one of my employees as a guinea pig and he said they were good. i thought they were too, and amazingly fish like. i was sad for a moment and wished i had written the recipe down, but then i got happy because i realized i remembered most of it, so give these a try and lemme know what you think!
vegan krabby patties

  • white beans, about 2 cups worth. (i make my own, then freeze-canned would be fine, just rinse to remove the salt and icky bean water)
  • 1 pkg super firm tofu-i used west soy. press the heck out of it
  • 1T nori flakes-( i took some nori and put it in my coffee mill. it cleaned out fine)
  • 1 or 2 fish peppers, sliced, seeded and super finely chopped
  • 1/4 t black pepper
  • 1/2 t salt
  • 1/4 salt free lemon pepper seasoning

using a food processor or potato masher, mash together the white beans and tofu until you get a sticky mess. add spices and nori. set aside. shape into patties and roll in a mixture of corn meal, cayenne pepper, and onion salt-(proportions? i just eyeballed it. go easy on the cayenne-no more than a pinch or so. you don't want it to dominate)

you can fry these patties for a few minutes on each side in some canola oil OR take the LF approach and bake on a greased cookie sheet at 350 for about 10 minutes on each side. photoed above are the krabby patties shaped and baked in muffin tins, then served with a barley, kale, and carrot blend.

1 comment:

Susan G said...

Great idea, making them with beans. i was just thinking (as I made my tempeh crab cakes the other day) that all recipes use A LOT of bread crumbs great to sub with beans!