VEGAN "CRAB" CAKES
2 1/2 cups zucchini, gratedSubstitute for 1 egg
2 tablespoon vegan margarine, melted
1 cup vegan bread crumbs
1/4 cup onion, minced
1 teaspoon Old Bay Seasoning
1 teaspoon kelp powder (at health food stores)
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying
Place zucchini in a colander or strainer. Strain all moisture from grated zucchini by placing a clean dish towel over it and pressing water through. Place strained zucchini in a bowl and add bread crumbs, onion, seasoning and kelp powder, egg substitute and margarine. Mix well.
Shape mixture into patties. Dredge in flour.
In a medium skillet, heat oil over medium heat until hot. Fry patties in oil until golden brown on both sides.
VEGAN "TUNA" SALAD
15 ounce can chickpeas, drained and rinsed
1/2 cup blanched almonds
1 tablespoon fresh lemon juice
1 teaspoon kelp powder
1/3 cup minced celery
1/4 cup minced sweet onion
1/4 cup vegan mayonnaise (Vegenaise by Follow Your Heart tastes the best)
1 1/2 teaspoons dijon mustard
Salt and pepper to taste
1/2 cup blanched almonds
1 tablespoon fresh lemon juice
1 teaspoon kelp powder
1/3 cup minced celery
1/4 cup minced sweet onion
1/4 cup vegan mayonnaise (Vegenaise by Follow Your Heart tastes the best)
1 1/2 teaspoons dijon mustard
Salt and pepper to taste
To blanch almonds, place in a bowl. Pour boiling water over almonds just to cover. Let stand for 1 minute and no longer. Drain, rinse under cold water and drain again. Pat dry and remove skins.
In a food processor, pulse the chickpeas and almonds until coarsely chopped. Add the lemon juice and kelp powder and blend well.
Transfer to a large bowl and add the celery, onion, vegan mayonnaise, mustard and salt and pepper.
Mix well, adding a bit more mayo if needed. Cover and refrigerate for approximately 30 minutes before serving.
Serving Suggestions:
Scoop on to a green salad
With crackers as a snack
As a sandwich filling
Serving Suggestions:
Scoop on to a green salad
With crackers as a snack
As a sandwich filling