Tofu Crab Cakes

This recipe is from a new Vegan cookbook by Roberto Martin, Ellen DeGeneres’s personal chef.  I had a bit of a rough go at keeping these together, maybe I didn’t drain the tofu enough but I found that the cakes stayed together and fried up better after cooling in the fridge over night.  These were very rich and tasty.

Tofu Crab Cakes-served over slaw

Roberto Martin “Vegan Cooking for Carnivores”

Slaw

1/4         green cabbage, shredded

1            fat carrot, peeled and grated

1            tablespoon vegan mayo

1/2         teaspoon onion powder

1/2         bunch scallions, green parts only, cut on the bias

              salt and pepper

Tofu Crab Cakes

1            14-16 oz. block firm tofu

2            teaspoons plus 2 tablespoons high-heat oil as safflower or grapeseed oil

6            medium celery stalks, minced

1/2         bunch scallions, white and green parts, minced

2            teaspoons garlic powder

2            tablespoons Toasted Nori  (instructions below)

1            tablespoon Old Bay Seasoning

1/2         cup panko bread crumbs, plus 2 cups for crusting

1/3         cup vegan mayo

              Quick Crab cake Sauce  (recipe below)

***Nori:   Take a sheet of nori seaweed, hold sheet of nori about 4 inches above an open flame and keep it moving until the corners turn up and it dries. Don’t panic if it catches on fire; just blow it out and keep tasting.  Rumble up the nori sheets into a powder.

****Quick Crab Cake Sauce

            1/4       cup whole grain mustard

            1/3       cup vegan mayo

                        juice of 1/2 small lemon

            2          teaspoons Old bay Seasoning

Chop tofu and pulse in a food processor until minced but not pureed.  Set aside.

Heat a medium sauté pan over high heat. Add the 2 teaspoons of oil and wait until it shimmers. Add the celery and scallions and cook until the celery has softened. Allow the vegetables to cool slightly. Mix the tofu and celery mixture in a medium bowl and fold in the garlic powder, nori, Old Bay seasoning, 1/2 cup bread crumbs, and vegan mayo.

Place the remaining 2 cups of bread crumbs in a pie pan or shallow bowl and set aside. Shape a heaping tablespoon of the mixture into a small disk and gently press both sides into the breadcrumbs. Using the palm of your hand, gently press the bread crumbs into the cake.  Heat a large nonstick sauté pan over high heat, add 2 tablespoons of high-heat oil, and wait until the oil shimmers. Place the tofu crab cakes in the pan and cook until brown, hot, and crispy. Transfer to paper towels to absorb excess oil.

Apple Tarts

I’m going to give you Ina Garten’s original recipe modified because I had to improvise a bit.  I accidentally purchased the mini appetizer sized puffed pastry where the top comes off, so I rolled those out into a round shape, which worked perfectly.  I also mixed my apples with the suggested Granny Smith and a few red apples that we purchased from the local Farmer’s Market. 

Apple Tarts - Ina Garten's recipe modified 

1            pkg. (2 sheets) frozen puff pastry, defrosted

4            small  Granny Smith apples

3/4         cup sugar  (I used less)

6            tablespoons soy butter, small-diced  (I eye balled it)

3/4         cup apricot jell (Trader Joe’s was delish)

3            tablespoons water or Ina’s recipe suggested Calvados or rum

Preheat oven to 400 degrees. Line 2 sheet pans with parchment paper.

Cut each sheet of puf pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples.

Peel and cut apples in half through the stem. Remove the stems and cores with a sharp knife.  Slice the apples crosswise in 1/4 “ thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices.  Sprinkle the apples evenly with the sugar and dot them with the diced soy butter.

Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. The apple juices will burn in the ban but the tarts will be fine.  When the tarts are done, heat the apricot jelly together with the water or Calvados until bubbly and brush the apples and pastry completely with the jelly mixture.  Loosen the tarts with the metal spatula so they don’t stick to the paper. Allow to cool and serve warm or at room temperature.

Creamy Artichoke Soup

Yes, I know it’s 95 degrees outside and we are making soup but because Artichoke is the main ingredient, it just feels light and fresh.  The original recipe calls for mascarpone cheese which is in the cream cheese family so I just substituted with soy cream cheese and a little soy sour cream for a bit of tang. 

Creamy Artichoke Soup

(Giada De Laurentis modified)

2            tablespoons extra-virgin olive oil

2            leeks, white part only, washed well and chopped

1            clove garlic, minced

1            small potato, peeled and chopped

1            8-oz. pkg. frozen artichoke hearts, thawed  (I only had canned)

2            cups vegetable stock

1/2         teaspoon salt

1/3         teaspoon freshly ground black pepper

2            tablespoons plus 1/3 cup soy cream cheese (or 1 T. soy cream cheese, 1 T

                                                                                     soy sour cream and same with 1/3 cup)

2            tablespoons chopped chives, for garnish

Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potato and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.

Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons soy sour cream or soy cream cheese and blend again to combine. In a small bowl, stir the remaining 1/3 cup cream cheese to soften.

Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Potato Salad for Two

I don’t have exact measurements for the dressing, I think everyone’s taste is different so I just make it up as I go but I did include the ingredients that were used.  This is the first time I’ve ever added fresh green beans to a potato salad and I really liked the crunch.  They were from a friend’s garden so I didn’t want them to go to waste! 

Potato Salad for Two

1          white potato, diced

1          sweet potato, diced

1/4       cup onion, finely diced

            hand full of chopped green beans

            dill

            white vinegar

            agave

            vegan mayo

            salt and pepper

Peel and dice potatoes, boil in salted water for approximately 10-15 minutes (until soft).

Rinse potatoes and put in mixing bowl.  Sprinkle a bit of white vinegar on the hot potatoes. 

Dice onion and green beans. 

Make dressing with a combo of vegan mayo, white vinegar, agave, dill, salt and pepper.  Mix to taste, some people like it sweet and some like a little more vinegar so I just measure by taste.  Add onions and green beans to potatoes then mix with dressing.  I find that potato salad soaks up the dressing once put in fridge, so I sometimes add a little more mayo/vinegar before serving.

Wild Rice Salad

Ina's original recipe calls for oranges but since I had two whole fresh pineapples in the house, I decided I go with that and used some of the juice for the dressing.

Wild Rice Salad

(inspired by Ina Garten)

1            cup long-grain wild rice

              salt

1-1 1/2 cups diced pineapple

2            tablespoons olive oil

2            tablespoons pineapple or orange juice

2            tablespoons red  wine vinegar

1/2-3/4  cups grapes red or green, cut in half

3/4-1     cup pecans

2           green onions, chopped

             salt and pepper

Place the wild rice in a medium pot with 4 cups of water and 2 teaspoons of salt and bring to a boil.  Simmer uncovered for 50 to 60 minutes, until the rice is very tender. Drain well and place the rice back in the pot. Cover and allow to steam for 10 minutes.

While the rice is still warm, place it in a mixing bowl. Add pineapple and mix with rice.  Add the olive oil, pineapple/orange juice, red wine vinegar, grapes pecans, cranberries, green onions, 1/2 teaspoon salt and pepper. 

**to toast pecans, place in a small dry sauté pan and cook over low heat for 5 to 10 minutes, tossing often, until evenly browned.

Tempeh and Chickpea Pinwheels with Agave Mustard Dressing

Giada's recipe calls for chicken so I tried mixing Tempeh with chickpeas and thought it turned out great.  If you like your salad with a bit more texture,  you can process the tempeh and chickpeas a bit less.  These little pinwheels are great for parties or picnics!

Tempeh Chickpea and Agave Mustard Pinwheels

(inspired by Giada De Laurentis)

1            pkg. tempeh (steamed or boiled per pkg. directions)

1            14 oz. can chickpeas

1 1/2      cups arugula or spinach, chopped

1/3         cup radishes, diced (optional)

1            cup soy cream cheese, (8 ounces)

1/4         cup agave

1/4         cup whole grain mustard

              zest of 1 large lemon

              kosher salt and freshly ground pepper

              Two 12 x 9 inch whole wheat or plain Lavash breads

              *** I used whole grain flour tortillas, approximately 5 ***

Steam or boil tempeh to remove bitterness (according to pkg.).  Rinse and drain chickpeas, process tempeh and chickpeas in food processor.  Remove and set aside in a bowl, and add radishes.  Process soy cream cheese, agave, mustard and lemon zest until smooth.  Add sauce to tempeh and chickpea mixture.  At this point you can add greens to the mixture of ad when assembling the pinwheels – it keeps the greens fresher.

Divide mixture in half and spread over the breads, leaving a 1/2 inch border. Starting at the longest edge, tightly roll up the breads like a jelly roll.  Cut each sandwich into eight 1 1/2 thick pieces using a serrated knife and serve.

***If using flour tortillas, cut into approximately 4 pinwheels.

Tofu Benedict with Hollandaise Sauce

Why not enjoy Sunday brunch in the comfort of your own home, never having to take off your slippers!  You can make this dish with any sort of veggies, even adding a slice of soy cheese if you so desire.  Serve with a side of home fries.

Tofu Benedict with Hollandaise Sauce

Toppings: 

            Fried Tofu

            Spinach  (steamed)

            Soy or Tempeh bacon, cooked according to package

            Fresh Tomato slices

Tofu:

1            14 oz. pkg. firm tofu

3            tablespoons soy sauce

              olive oil for frying

Hollandaise Sauce:

2            tablespoons vegan margarine

3/4 cup + 1/4 cup unsweetened nondairy milk, divided

1            teaspoon lemon juice, optional  (you can add more if you like)

2            tablespoons nutritional yeast

1/8         teaspoons sea salt and pepper

              dash cayenne pepper

              dash dry mustard

              dash turmeric

1            tablespoon cornstarch

Pat tofu dry to remove excess water then slice tofu 3/4 – 1” thick and drizzle soy sauce over and set aside.  The Tofu is delicate so be careful when picking up.

For sauce, in a small saucepan, melt 2 tablespoons soy margarine. Stir in 3/4 cup non dairy milk, lemon juice, nutritional yeast, sea salt, pepper, cayenne pepper, dry mustard and turmeric.  Simmer.  Mix the tablespoon of cornstarch with the reserved 1/4 cup nondairy milk until all lumps are gone.  Add this mixture to the sauce, and bring to boil.  Keep stirring, as sauce will thicken quickly.  Remove from heat and cover to keep warm.

Steam spinach, slice tomatoes, and prepare soy bacon (if using). 

Add oil to frying pan and add tofu slices.  You can give a quick fry (about a minute on each side) but we like ours a little crispier so we turn when browned.  Pop in English muffins.

Assemble by placing 1 slice of tomato on English muffin then start adding your other ingredients.  We added a slice of tofu on top of tomato, then tofu then another tomato, soy bacon, spinach and top with the sauce.