Crabbiless Crab Cakes

Crabbiless Crab Cakes

“The Imus Ranch” Cookbook

2 cups grated zucchini

1 cup seasonsed bread crumbs

3/4 cup grated almond/soy cheddar cheese

½ cup finely diced red onion

1 “egg replacement”

2 T. vegan Mayo

1 t. worcestershire sauce

1 t. dijon mustard

½ t. salt

½ t. black pepper

¼ cup olive oil

Combine all ingredients except olive oil. Shape mixture into 6 cakes. Heat the oil in large skillet over medium heat. Cook 7-10 Min. on each side, turning once, until golden and cooked through.

Lemon-Dill Sauce

Mayo, horseradish, lemon juice, dill, grated lemon zest

Bulghur Salad with Walnuts

I have a vast cookbook collection, and as so often happens, some tend to just sit on the shelf.

I set a goal to make a dish from every cookbook I own - guess that will justify my habit!

This simple dish came from a Mediterranean Cooking CB (Claudia Roden)

3/4 Cup fine or med. ground Bulghur

6 medium tomatoes, peeled and pureed in a food processor (or use canned)

Juice of 1/2 lemon

1 teas. tomato paste

3-4 T. Olive Oil

Salt

Chili flakes or Chili Powder to taste

1 small mild onion or 5 scallions, finely chopped

2/3 cup walnuts or pistachios.

Mix the bulghur with the tomatoes, lemon juice and tomato paste and set aside for 1 hour (it took mine 2 hours) or until the grain has absorbed the juice and become tender. Add oil, salt and chili flakes to taste. Just before serving, add the onion and walnuts.

Hot Vegan German Potato Salad

Chef Patrick made this delicious potato salad and I can't wait to try it out tonight. He did all the hard work, I just have to heat it up!!

Indian

Chef Patrick gave me the recipe for this dish. I used Eggplant, Potato and Peas. Another version would be Cauliflower instead of Eggplant.

Chef Patrick's Veggie Torte

Patrick made this incredible Torte from farm co-op veggies - looks too beautiful to eat.

Just replace topping with Soy Butter and Parm. for vegan version.