Recipes

Vegan Crab Cakes

These vegan crab cakes are 100% AMAZING!

And that creamy remoulade sauce??  

Mmmm. So good.

They seriously taste like the crab cakes I remember from childhood trips to the Oregon Coast.

Make these for sure!!! You'll love 'em.

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- VEGAN CRAB CAKES -

Recipe inspired by Kris Carr

(serves 4)

Remoulade Sauce Ingredients:

1 c. vegan mayo
1 tbsp. ketchup
1 tbsp. dijon mustard
1 tsp. hot sauce
1 tsp. vegan worcestershire
juice from half a lemon
1 tbsp. capers
1/4 c. parsley, not chopped
1/4 c. red bell pepper, roughly chopped
2 tsp. minced shallot (or 1 tsp. onion powder)
salt and pepper, to taste

Directions:

Blend all ingredients until smooth and creamy.

Crab Cake Ingredients:

1 sheet of nori, toasted (or 2 tbsp. toasted nori flakes)
2, 14-oz cans hearts of palm (whole, not diced)
1/4 c. finely diced red onion
1/4 c. finely diced red bell pepper
2 tsp. old bay seasoning
3 tbsp. vegan mayo
1 tbsp. nutritional yeast (aka nooch)
2 tsp. cornstarch (or arrowroot powder)
sea salt and black pepper, to taste
1 c. Panko bread crumbs (use GF if needed)

Directions:

1. Toast nori sheet over electric burner and grind (if not using toasted nori flakes).

2. Drain the hearts of palm and press in a towel to dry.

3. Pulse the hearts of palm in a food processor gently, until it looks like crab meat.

4. Sauté the red onion and bell pepper in a little bit of vegetable broth or water until soft.

5. In a large bowl, combine hearts of palm, onion, bell pepper, mayo, 1 tsp. old bay seasoning, nori flakes, nutritional yeast, cornstarch or arrowroot powder, and salt & pepper to taste. Mix well. Cover and refrigerate for 30 mins.

6. Portion the chilled mix into small crab cakes.

7. Combine breadcrumbs with 1 tbsp. old bay seasoning. Coat the crab cakes with the breadcrumb mixture. Form and let sit in fridge for 1 hour.

8. On medium-high heat, sauté the crab cakes for 2-3 mins on each side in a couple tablespoons of oil. (see note for oil-free version)

9. Remove from pan and place on parchment paper.

10. Place finished crab cakes in a warm oven (~200F) until the rest are finished. Serve with the remoulade sauce, some fresh lemon and a sprinkle of fresh parsley.

Enjoy the shit outta these!

NOTE: If you want to make this recipe completely oil-free, then you can try baking the crab cakes in a 400F oven for around 15 minutes. FYI: I haven't tried baking these yet, so if you do, let me know how they turn out!

xx Kristen
 



 

 

Easy Vegan Sour Cream

If you're looking for a delicious and super-easy vegan sour cream recipe then look no further!

This stuff is #LegitneySpears.

Use it however you would 'normal' sour cream!

Nachos, burritos, tacos...you name it.

It's 150% DELISH!
 

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- EASY VEGAN SOUR CREAM -

Ingredients:

- 1 cup raw cashews, soaked
- 1/2 - 3/4 c. water (as needed)
- 1 tbsp. fresh lemon juice
- 1 - 2 tbsp. apple cider vinegar
- 1/4 - 1/2 tsp. salt (to taste)

Directions:

1. Drain and rinse your soaked cashews and add them to a blender with the rest of the ingredients

2. Blend until super smooth and creamy. This usually takes my Vitamix about 3-4 minutes total.

3. Make sure to scrape down the sides a few times throughout the blending process!

4. Adjust everything to taste.

5. Enjoy right away, or put it in the fridge for a few hours (overnight is best) to thicken up and get all sorts of delicious. Enjoy!

FYI: This will last in the fridge for about 5-7 days.

xo Kristen

The Best Vegan Carrot Dogs

WANNA KNOW HOW TO MAKE THE BEST VEGAN 'HOT DOGS' EVER?!

Hint: They may or may not be made out of carrots. 

Yes. I said carrots. 

#trust

They're easy.

They're delicious.

They're super perfect for summer BBQs! 

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So get some of these babies marinating in the fridge ASAP.

And yes, I promise they're super yummy!

I was skeptical at first too.  

But trust me on this one. They're SO damn good, and totally omnivore approved.

You can thank me later.  :)

 

THE BEST VEGAN CARROT DOGS

VEGAN | GLUTEN FREE 

INGREDIENTS: 

For the dogs: 

  • 6-8 large carrots

For the marinade:

  • 1/4 cup vegetable broth

  • 1 tablespoon olive or sesame oil

  • 1/4 cup Bragg's liquid aminos (soy sauce and tamari work too!)

  • 1 tbsp. white wine vinegar

  • 1 tbsp. maple syrup

  • 1/4 tsp. liquid smoke (hickory style is best!)

  • 1/2 tsp. smoked paprika

  • 1/2 tsp. garlic powder

  • 1/4 tsp. onion powder

  • 1/4 tsp. oregano

  • 1/4 tsp. salt

  • 1/4 tsp. pepper

DIRECTIONS: 

1. Peel and cut the carrots to fit the size of buns you're using. 

2. Boil the carrots for 10-20 minutes (depending on the size of your carrots), until soft, but not mushy. 

3. Drain the carrots and immediately run cold water over them to stop the cooking process. 

4. While the carrots are boiling, make the marinade by whisking all of the ingredients together in a bowl until combined. 

5. Once the carrots are cooled, put them into a ziplock bag and pour the marinade in. 

6. Pop 'em in the fridge for AT LEAST 18 hours. The longer the better! I usually let mine marinade for 24-48 hours. Make sure to flip the bag every so often to evenly coat the carrots. 

7. When you're ready to cook your dogs, either grill 'em or sautè 'em until they're heated through and a little bit crispy on the outside (or however you prefer 'em!). #norules 

BOOM. 

Heavenly, mother-effin carrot dogs! 

Go make some ASAP! 

Have a delicious summer! 

xoxoxox

Kristen 

P.S. If you try these let me know how you like 'em!  And share this with all your peeps too! 

Love you!