Tuesday, March 30, 2010

Vegan seafood strikes again!

My family had this tradition back in the day of eating brunch for Easter each year at Charlie's Crab, this fancyfancy place on Palm Beach island down south. For both my Mimi and me, the crab cakes were always the first thing we went for at the huge buffet - along with handfuls of the Easter-y candies decorating the table. So when I discovered a recipe for faux cakes from the infallible PPK, I HAD to make 'em. Now that Easter's drawing near again, knowing I won't be at home to have brunch with family, I decided this was the yummiest way to honor our tradition.

Tempeh Crab Cakes
a doubled adaptation of Isa Moscovitz's recipe, makes around 15 cakes

1 pound tempeh
2 cup water
2 tablespoon soy sauce
2 tablespoon olive oil
2 bay leaves
6 tablespoons Veganaise
3 teaspoons Dijon mustard
2 teaspoons hot sauce
1 small red onion, diced
2 tablespoons capers, drained
1 sheet crumbled nori
1 teaspoon ground ginger
1 teaspoon dried oregano
1 teaspoon salt
fresh black pepper
1 1/2 c panko breadcrumbs, plus extra for dredging

For the cakes, here is Isa's method: crumble the tempeh into a small pan. Add the water, soy sauce, oil and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.

Transfer contents to a mixing bowl, remove bay leaf, and mash with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process.

Once cooled, mix well with the remaining ingredients, then begin to heat some oil in a large skillet while you form the mixture into cakes. Fry until golden brown on both sides, transfer to a paper towel-lined plate to soak up the excess oil, and serve with...

should make enough to cover yr cakes

6 tablespoons Veganaise
3 tablespoons Dijon mustard
2 teaspoons hot sauce
2 cloves garlic
1/4 cup chopped green onions

Combine in a food processor and ladle over top. SO GOOD!

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