5-INGREDIENT MARYLAND STYLE CRABLESS CRABCAKES
My family is from D.C. and in our family, crab cakes are a staple. These vegan Maryland-style crab cakes will have you forget about traditional crab cakes and pick these up. These 5 simple ingredients and fresh yet savory flavor is out off the chain. These are sure to impress at your next family gathering in the D.M.V.
Servings: 3 crabless crab cakes
- 1 (14.5) oz can or jar of whole heart of palm
- 1 cup of Panko bread crumbs
- 1/2 cup of sliced green onions
- 1/4 cup of vegan mayo
- 1 tbs of Old Bay Seasoning (or other seafood seasoning)
- 3 tsp of olive oil
Begin by removing the heart of palm from the can or jar and rinsing them under cool water in a colander. Transfer to a cutting board and slice into 1/4 inch circles width-wise. In a medium mixing bowl, take the heart of palm and use your fingers to crush the palm until the texture resembles crab or small circular pieces. Add the vegan mayo, Old Bay seasoning, green onions, and half of the bread crumbs (save the other half for coating). Thoroughly mix with a spoon. When throughly combined, create three even patties. Gently coat each one in the other half cup of bread crumbs. Heat 1 tsp of olive oil in a non-stick skillet over medium heat. Once hot, place each patty in the pan one at a time. Flip after 2-3 minutes or until golden brown on each side. Repeat the same process for all three patties. Lay on a bed of greens or with your favorite side. For ideas on sides, check out our sides recipes. Serve warm.
15 Minute Vegetable Chickpea Curry
When the South and West meet, they make a delicious southern style black-eyed pea taco. Made with my mother's simple recipe, these black-eyed peas will make you feel like it's a new year with every bite you take. Wrapped in a flour tortilla with fresh greens, avocado, salsa and brown rice, this simple recipe is sure to satisfy.
Servings: 10-12 tacos
Serving Size: 2 tacos
- 1 cup of dry black-eyed peas
- 1/4 cup of dried onions
- 1 tbs Goya Adobo All Purpose Seasoning
- 1 cup of brown rice
- 5 1/2 cups of water
- fresh spinach leaves
- 1 tbs salsa of your choice
- 1 medium avocado
- 10-12 small flour tortillas
Soak the black-eyed peas overnight.
The next day, thoroughly cleanse the brown rice through a fine-mesh sieve. Rinse until water runs clear. Combine rice and 1.5 cups of the water. Add salt and bring to a boil. Once boiling, turn to low and cover with a lid. Simmer for 30-45 minutes until water is absorbed and the rice is fluffy.
Take the soaked black-eyed peas and place in a pot with 4 cups of water over medium-high heat. Add the dried onions and Goya Adobo seasoning. Bring to a boil. Once boiling, turn down to medium heat and let it cook until the beans are soft. About 1 hour. Stir occasionally. Add more water as needed.*
Once brown rice and black-eyed peas are done, turn of the heat and let them sit, covered. Take two flour tortillas and place in a pan over medium heat. Flip every 30 seconds until tortillas are soft, lightly browned and malleable. Put the tortillas on a plate. Take 1-2 tbs of brown rice and black-eyed peas. Cut the avocado in half and gently slice it. Place 1/4 of the avocado per taco. Put 1 tbs of salsa on the tacos. Add a few spinach greens. Add salt and pepper as needed. Enjoy while warm.
*I prefer black-eyed peas that are one day old. The sauce is much thicker and the flavors have a chance to marinate longer.
Take the chickpeas and rinse throughly through a strainer. In a food processor or by mashing with a fork, combine the chickpeas with the vegan mayo. Process or mash to desired texture. I recommend having it chunky; not too mashed but not with completely whole chickpeas. Add the spices and combine. Set aside. Prepare the bread by toasting it. Spread the hummus on one side of the bread. Lay the spinach greens on the other side of the bread. Put the chickpea "egg" salad on the side of the bread with the spinach. Put the sundried tomatoes on the side of the bread with the hummus. Put the sundried tomato side of the bread on top of the chickpea salad side. Cut in half. Serve with sauteed greens.
SUN-DRIED AND PAPRIKA CHICKPEA "EGG" SALAD SANDWICH
This delicious and filling lunch recipe will have you forget about the eggs and go straight for the chickpea "egg" salad. With the help of vegan mayo, dill, sundried tomatoes, paprika and hummus, this "egg" salad recipe goes above and beyond to create a delicious and quick lunch time sandwich.
Serving Size: 1 sandwich with 1/3 cup of chickpea "egg" salad
- 1/2 (15 oz) can of chickpeas
- 3 tbs of vegan mayo
- 1/2 tsp of dill
- 1/2 tsp of onion powder
1/8 tsp of paprika
- 2 slices of whole grain (or gf) bread
- 2 tbs of hummus
- a small handful of spinach greens (optional)
- 4 sun-dried tomatoes in oil
- salt and pepper to taste
Begin by opening the can of chickpeas. Strain and thoroughly rinse under luke warm water. Set aside. Cut the vegetables into small bite size pieces. Preheat a pan over medium heat with a tablespoon of olive oil and a teaspoon of cumin seeds. Saute the seeds for 1 minute. Add the onions, garlic, and peppers and sautee for an additional 1-2 minutes. Add the zucchini and cook for 3-5 minutes. Add the curry powder and mix well. Let cook for 1-2 minutes. Shake the can of coconut milk and add to the pan. Bring to a light boil. Add the spinach leaves and sautee until slightly wilted. Add salt and pepper to achieve desired flavor. Let sit for 3 minutes to cool and allow the coconut milk to thicken. Serve immediately with rice or other side dishes of choice.
*I find buying higher quality coconut milk enhances the flavor and texture of the curry. I would go for organic, well-known brands.
15 MINUTE EASY VEGETABLE CHICKPEA CURRY
A simple and quick chickpea curry for those nights when you want something delicious, fast and filling. With the thick coconut milk to carry the flavor, this curry will satisfy your craving for Indian-inspired food and your growling stomach.
Serving Size: 1 cup
- 1 (14.5oz) can of chickpeas
- 1 (14.5oz) can of coconut milk*
- ½ of a medium zucchini (sliced thinly then halfed)
- ½ of an orange bell pepper (diced)
- ½ medium red onion (diced)
- 2 cloves of garlic (minced)
- 1 tablespoon of olive oil
- A large handful of spinach leaves
- A small handful of cherry tomatoes (halved)
- 1 tsp of cumin seeds
- 1 tsp of curry powder
- Salt and pepper to taste
Begin by soaking the walnuts over night or with a quick soak for 1 hour* In a separate container, Quick soak the sun-dried tomatoes for 5 minutes in boiling water. Place walnuts, sun-dried tomatoes, 2 cloves of garlic, Adobo, a light amount of salt and pepper into a food processor. Pulse until the texture resembles ground beef, chunky and well combined. Cleanse the collards well. Remove lower part of the spine by cutting it up to the where the spine meets the leaf. For the Cilantro Lime dressing, combine cashews, lime juice, cilantro, 1 clove of garlic, salt and pepper into a blender. Blend until smooth and creamy. In each collard, put taco meat, red onion, tomato and drizzle in cilantro lime dressing. Serve immediately.
*To quick soak is to pour boiling hot water over the nuts. This process requires about 1 hour for most nuts.
RAW TACO WRAP WITH CILANTRO LIME DRESSING AND WALNUT TACO "MEAT"
Miss ground beef tacos? Don't worry I've got you covered with this raw vegan taco wrap made with walnut taco "meat". Enjoy this delicious taco with a smooth and creamy cilantro lime dressing. This wrap will give you life!
- 3 collard green leafs
- 8 oz of raw walnuts
- 1/4 cup of sundried tomatoes
- 2 tbsp of Adobo seasoning
- 3/4 cup of fresh cilantro
- 3/4 cup of raw cashews
- 2 tsp of lime juice
- 1 carrot
- 2 avocados
- 3 cloves of garlic
- 1/4 red onion (diced)
- 1/2 cup of tomatoes (diced)
- salt and pepper to taste