Thursday, June 9, 2016

Vegetarian 'Crab' Cakes

Do you ever have those days that you can't decide what to make for dinner? I know, silly question, but lately I have found myself having those all of the time. In my head, I go over what is in the fridge and panty constantly throughout the day and keep drawing blanks. Knowing that the hearts of palm is in there I always want to make another dip. Knowing that I can't serve my kids dip for dinner (every night!), I decided to go to my next favorite ... a patty ... I honestly don't know what I would be if I didn't have my dips and burgers!

Vegetarian 'Crab' Cakes

I am addicted to hearts of palm. I don't know what it is about it, it doesn't have an insane flavor or anything, but I love it. I am a big texture person, and it has a great texture. I have been loving making different dips with it, besides just my Faux Crab Dip. Let's just say, I always have a few cans in the pantry!

Now, with the hearts of palm dips and the faux crab cakes, I need to start buying hearts of palm in bulk!


Vegetarian 'Crab' Cakes

Vegetarian 'Crab' Cakes

Makes 6-8

14 oz can hearts of palm, drained and chopped
1/2 c onion, diced
1 medium zucchini, shredded and squeezed
1 egg, or flax egg
1/4 veganaise
2 T parsley, chopped
2 T chives
2 t dijon
1 t paprika
1 t lemon juice
1/2 t worsteshire sauce (Annie's makes a great vegan version)
1/2 t salt
1/2 t pepper
1 1/3 c breadcrumbs (I like panko, gluten free or regular)

Oil

In a pan, heat up a little bit of oil, Add the hearts of palm and onion. Cook until the hearts of palm are lightly browned.

In a bowl, mix all ingredients together.

Heat up a little more oil in the pan. Scoop out 1/3 cup of the 'crab' mixture. Fry on both sides until it is nicely browned. Drain on paper towel and serve right away.

These are even better with a little vegan tarter sauce ... a little sour cream, parsley, lemon juice and chopped pickles and served with some Drunken Fries!


Vegetarian 'Crab' Cakes

Wednesday, May 11, 2016

Smoky Rhubarb Barbecue Sauce

This past weekend, we visited a friend. They had a gigantic bag of rhubarb on their counter. Of course, I had to comment because I'm in constant rhubarb envy. However, we finally had a turn ... after two years after planting my first rhubarb, I finally saw life this spring. Maybe in another two years, I'll finally get a harvest!

Smoky Rhubarb Barbecue Sauce

After talking a little too much about their rhubarb, they felt bad for me and decided to offer me the entire bag! I realized I was probably a little too pushy about it but they got it from their grandma and they were seeing her the next day and going to get another bag of this size (it was about 5 lbs of rhubarb!). I had to take them up on the offer! Thanks guys!!

Because of our expanded garden, we aren't doing a CSA and therefore not getting amazing bulk fruit. I used this opportunity and use a huge chunk of the rhubarb to make jam for the year. Well, that got me through about 3 pounds. So, I decided to make a simple syrup for some cocktails .. rhubarb and blueberry margaritas or mojitos anyone?! I was down to the last little bit and I decided that I would save it for the weekend and make rhubarb salsa. After getting everything done for the afternoon, I still had about 45 minutes to spare before I needed to pick up Gabriel from school. The bag of rhubarb was just staring at me. It would be nice to just be done with it, but I didn't have the rest of the ingredients for salsa.

My little lightbulb went off and I decided to quickly throw together a barbecue sauce. I seriously threw it together too! Everything all in a pot and done! Best part is, I love it! It's sweet, it's tart, it's a little spicy. I had some leftover walnut burgers in the fridge so I chopped them up, added the barbecue sauce and we had walnut barbecue for dinner and in case you're wondering, dinner paired great with the rhubarb blueberry mojito!


Smoky Rhubarb Barbecue Sauce

Smoky Rhubarb Barbecue Sauce

Makes 2 1/2 cups

4 c rhubarb, chopped into 1 inch pieces
1/2 c onions. diced
2 cloves garlic. minced
1/4 c brown sugar
1/4 c maple syrup
6 T ketchup
2 T balsamic vinegar
2 T worsteshire sauce
1 T dijon mustard
1 T liquid smoke
1 T smoked paprika
1 t tabasco (more if you want the heat)
1/2 t pepper

Put all ingredients into a pot. Cook over medium heat until rhubarb is so tender it turns to mush as you stir it.

Smoky Rhubarb Barbecue Sauce

Refrigerate until you are ready to use.


Smoky Rhubarb Barbecue Sauce

Wednesday, April 27, 2016

Easy Vegan Nacho Cheese Dip (Nut-Free and Soy-Free)

So, I have a confession. I was slowly poisoning my husband! Seriously, this is real life and not some Lifetime movie!

At the end of my pregnancy, I was getting really lazy with my cooking and when I get lazy, I turn to cheese meals. It's quick, easy and my pregnant self love it! However, Paul being slightly lactose intolerant (he can have cheese but the milk and cream make his tummy turn), could not handle all the cheese. For about three weeks, we couldn't figure it out. We thought he gained a gluten intolerance, we thought he had eczema, our heads were spinning! We were trying tons of different things. Then it dawned on me, we had been eating an extreme amount of cheese and I hadn't been making him salads for his lunch. This meant he was eating leftover cheese dinners for lunch. I was poisoning him!

So, we went dairy free and after three days he was back to normal. Phew! After about two weeks, I slowly added a little cheese back in and he was back to normal. This little ordeal got me back in love with my vegan cooking ... especially on Mexican nights!

Easy Vegan Nacho Cheese Dip (Nut-Free and Soy-Free)

I have been making vegan nacho cheese dip for over a year. Sometimes I would add cashews and sometimes tofu. Hands-down, this is the best and easiest way to make it. It's so easy! I (almost) always have all the ingredients on hand and it only takes about 15 minutes to put together. What else can a girl as for. Instant, healthy, easy nacho cheese dip ... and without poisoning anyone! Now, I have been making double batches because I have been putting it on just about anything I can. It's a great bonus too because as I'm trying to get back in shape, post-baby, it's a quick and filling snack that I love munching on.


Easy Vegan Nacho Cheese Dip (Nut-Free and Soy-Free)

Vegan Nacho Cheese Dip (Nut-Free and Soy-Free)

Makes 1 1/2 cups

1 c diced potatoes (unpeeled)
1/2 c diced carrots

2 t jarred jalapeƱos, diced
2 t juice from jalapeƱos
1/4 c nutritional yeast
1/4 c olive oil
1/2 t salt
1/2 t garlic
1/2 t onion powder

Bring a pot of water to boil. Cook potatoes and carrots until they are tender. Drain when done.

In a bowl, put all the ingredients. With your immersion blender, mix until smooth.

Serve right away or refrigerate. When you are ready to warm it up, keep it covered while you warm in the oven. Enjoy!


Vegan Nacho Cheese Dip (Nut-Free and Soy-Free)

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