Mock Salmon Patties

As a vegetarian not eating meat, poultry, or fish, the one thing that I sometimes really miss is salmon patties. Growing up we had them a lot and we all loved them especially served with potato cakes made from instant mashed potatoes, don't say eww, they were good, haha. Over the summer I was lucky enough to go to a camp meeting where there was a gourmet raw chef and she was doing demos. She made a raw mock salmon from carrot pulp. So last night I got the bright idea to look online for a mock salmon recipe. I found several raw mock salmon pate recipes but none for patties. So i found one that looked pretty simple and from it I created a mock salmon patties. The picture does not seem to do it justice but they turned out pretty good and held together well.

Mock Salmon Patties

Pulp from juicing 10 large carrots

1 small onion, finely diced

1/2 red bell pepper, finely diced

2/3c ground walnuts

1/4 sleeve of saltines, crushed

3 TBS flax meal

6 TBS hot water

2 sheets nori

3 TBS olive oil

1 1/2 TBS lemon juice

3/4 tsp salt

4-6 dashes of liquid smoke (optional)

In a large bowl combine the carrot pulp, onion, pepper, walnuts, and cracker crumbs. Mix with fingers to combine. 

In a blender combine flax meal, water, nori, olive oil, lemon juice, salt, and liquid smoke. Blend until smooth. Combine wet mix with the carrot pulp mixture. 

Heat a griddle on the stove to med and spray with cooking spray. Form mixture into patties and fry for a few minutes on each side until golden brown. Serve with your favorite condiments. 

I am out of non dairy milk at the moment so instant mashed potato cakes were not an option, so I am serving these with tater tots and veggies. They arent quite the same as real salmon patties but they sure do make a good alternative and they are relatively inexpensive and easy to make. For my gluten free friends, I think these could work for you too if you have a good gluten free cracker. 

Eggplant Tikka Masala

2 large eggplant, peeled and cut into bite sized pieces
2 6 oz. containers plain vegan yogurt
4 T lemon juice
6 t cumin, divided
1/4 t cayenne pepper
2 t cinnamon
2 t ground ginger
4 T oil, divided
4 t minced garlic
2 jalapeno peppers, deseeded and minced, optional
4 t coriander
2 t paprika
2 t garam masala
1 (29.5 oz.) can tomato sauce
1 c. cashew cream

Place eggplant pieces in a large bowl.  In a small bowl, mix yogurt, lemon juice, 4 t cumin, cayenne, cinnamon, and ginger.  Pour marinade on eggplant and stir to coat all pieces.  Place in the refrigerator for 1-2 hours.

Remove eggplant from refrigerator.   Heat 2 T oil in a large pan.  Add eggplant, and cook on medium heat until soft, about 20-25 minutes.  

Heat remaining 2 T oil in a separate frying pan.  Add garlic and jalapeno, and saute for 1-2 minutes.  Add remaining 2 t cumin, coriander, paprika, and garam masala to pan, and stir. Add tomato sauce, stir well, and simmer for 10-15 minutes.  Add cashew cream and stir.  Remove from heat, and mix sauce with cooked eggplant. Serve over rice, or with naan.

Carrot hotdogs

When I first got this recipe I was very skeptical, Im not a huge carrot fan, so I was not to anxious to try them. Then my grandparents came to visit and I had to plan vegan gluten free meals, grandma is celiac, and i wanted her to experience vegan eating. So we tried these out and we were all just amazed, to me they tasted the way real hotdogs off the grill taste. It was almost scary. They are now one of our familys favorite summer foods to grill.

Carrot Dogs

Peel 2 pounds of carrots and cut into hot dog lengths, drop into boiling water for 15 minutes. Cool. Soak in marinade for several hours, overnight is best.

Marinade: 

2c water

2t garlic powder

2t onion powder

2t dried basil

1/2tsp smoked paprika

2TBS peanut butter

1t sugar

1t salt

1/4t celery salt

mix marinade ingredients together and marinade the carrots.

after marinating the carrots, remove from marinade and place on oiled cookie sheet bake at 350 until tender. 

You can eat them now or place them on a grill for a few minutes then serve with your favorite condiments. 

chick it seasoning

Chick-it seasoning from the Guilt Free Gourmet cookbook

1/4c salt
1/2c nutritional yeast
1/2tsp turmeric
1tsp garlic powder
1TBS onion powder
1/2tsp marjoram
1/2tsp sage
1TBS parsley

Place all in blender and blend until its a powder like consistency. Store in a sealed container in the refridgerator.

I use this where ever a recipe calls for chicken like broth.

dinner tonight

Ok so I haven't been on here for quite awhile. I have to share what I made for dinner tonight, it was fantastic.

http://www.ellentv.com/recipes/2010/11/19/turkey-roast/

now for that turkey, i changed the spices a lil bit, i did 3 teaspoons of sage and 3 teaspoons of thyme instead of 3 TBS thyme. Everything else i did the same.

http://allrecipes.com/recipe/cranberry-sauce-i/

this was my first attempt at made from scratch cranberry sauce, and now i dont know if ill ever go back to the canned variety. It was so good. I also made rice with chic it seasoning, onions and celery in it, and steamed broccoli that we had frozen from the garden last summer. It was a very good Sunday dinner :)

Spanish Cheez Buns

So this is one of those back home summer time treat foods. We used to go to B&K and get spanish cheese buns and ice cold root beer in frosty mugs every summer. I have really good memories of that.

Spanish Sauce
1bag TVP
3c hot water
1-2Tbs Kitchen bouquet
1/4-1/2tsp mesquite liquid smoke
1tsp soy sauce

hydrate the tvp with the above ingredients in a large skillet or pot,

3/4c water
2c ketchup
4 1/2tsp chili powder
2Tbs apple cider vinegar
1/4c finely diced onion
1tsp salt

combine rest of ingredients with tvp and simmer on low for 15-20 minutes serve on buns with cheez sauce, or over vegan hotdogs or french fries.

Cheez Sauce (this is from seven secrets)
1/2c cashews
1c hot water
1tsp onion powder
1Tbs nutritional yeast
1/4tsp garlic powder
3/4tsp salt

Combine all ingredients for cheez sauce in blender and blend until smooth. Pour into a sauce pan and heat while stirring until thick.

Big Vegetarian Macs

This recipe is from vegetarian_group at yahoo groups contributed by Judy.

Big Vegetarian Macs

3 c. quick oats(uncooked)
3 c. walnuts
1 1/2 c. water
2 med. onions quartered
3/4 c. unsweetened soy milk or cow's milk
3 T. soy sauce 
1 tsp. sage
1 1/2 Tbsp salt
1 (15 oz) can of garbanzo beans/chick peas, drained

Blend all of the ingredients(except oats) until everything is in very small pieces/almost smooth. Pour over the oats and mix well. Let sit for 30 minutes or overnight. Line two large cookie sheets with parchment paper. Use a large cookie scoop and scoop up a full scoop, put on parchment paper. Use your hand to press mixture together and flatten into a circle about 1/2 inch thick. Continue doing this until all of the batter is used up. Spray each patty with Olive Oil non-stick baking spray and adds almost zero calories. This helps them brown up better. Bake in pre-heated oven at 400 for 15-20 minutes. Flip and spray the other side of the patty. Bake an additional 15 minutes or until browned. Makes 24- 26 large burgers.

Very good Cheese sauce

This is the best vegan cheese sauce I have ever made and for those who are gluten free or nut free it is safe for you too :)

2TBS Olive oil
2 1/2TBS rice flour
1 1/4c soy, nut, or rice milk
1 1/2TBS nutritional yeast
1/4tsp salt
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp dry mustard
1/2TBS lemon juice or more to taste
1/8tsp nutmeg
1/4tsp paprika
1/4tsp turmeric
1TBS tahini

Place oil in pan and heat, slowly add flour and whisk together, cook while stirring for a couple of minutes until the flour begins to brown, then slowly add milk while whisking to prevent lumps, whisk in all remaining ingredients except tahini, and cook until desired consistency, remove from heat and stir in tahini. Serve over chips or veggies.

Strawberry Sorbet

4c frozen strawberries
3/4c thawed apple juice concentrate

combine in blender or food processor until smooth and enjoy :)

Vegan Mini Fruit Pizzas

most of 2 packages of Graham crackers broken in half
2 containers of Tofutti brand vegan cream cheese
approx 1/2c packed brown sugar
sliced strawberries
sliced kiwi
blueberries
or any other fresh fruit you prefer

mix cream cheese with brown sugar until well blended, spread spoonfuls of mixture on graham crackers, top with fresh fruit. Refrigerate for a few hours, the crackers will soften a bit. Enjoy

good chik'n nugget recipe

I found this recipe a while back and meant to get it posted sooner but forgot, please forgive me. These can be easily made gluten free by not coating them in breadcrumbs and subbing something gluten free.

http://www.youtube.com/watch?v=qbF62I-454Y&feature=relmfu

chickpea cutlets

I made these chick pea cutlets last night for supper and they are gone :) everyone thought they were so good., so I am sharing with you.

http://www.youtube.com/watch?v=lgVf2_KOuUQ

Yesterday for dinner I made these Veg Mac burgers and they are so delicious. I used quinoa to make them gluten free. They take a little time to make but are so worth it. Enjoy.

http://www.gumshoegastronomy.com/archives/the-veggie-mac

The Best Gluten Steaks Ive ever made :)

3c gluten flour

1c soy flour

1tsp garlic powder

1tsp onion powder

1can white beans, drained

1c water or vegan broth

1-2 TBS oil

a few drops of mesquite liquid smoke

8c water

2 1/2 TBS chic it seasoning

In a large bowl combine dry ingredients. In a blender combine the beans and 1c water or broth, blend until smooth. Add wet ingredients to the dry ingredients and mix until ball of dough forms. Knead dough ball for about 10minutes, twisting dough and turning it over on itself. Allow it to rest for a few minutes.

In a large stock pot, add 8c water and chic it seasoning. Bring to a boil. 

Shape dough into log shape and slice off pieces approximately 1/2 inch thick. Gently stretch and flatten out each steak. Drop into boiling broth, repeat until dough is all in stock pot, then cover and simmer on med low for 60mins. Remove from heat and broth and serve.

Strawberries and Cream

1 large bag of frozen strawberries, (3lbs I think)
1 can of coconut milk
1 block of extra firm silken tofu
1-2 TBS lemon juice
1-2 tsp dried mint
3-4 TBS dried granular sweetener

Place frozen berries in large bowl.

Place remaining ingredients in blender. Blend until smooth and well combined. Pour cream over berries and serve.

Garlic Green Beans

1-2 cloves of garlic, minced
2 TBS olive oil
1 pkg green beans
salt to taste
1/4 tsp thyme

In a large skillet sautee garlic in olive oil for 1-2 minutes. Add green beans and cook stirring often, until beans are tender crisp and heated through about 10 minutes. Add salt and thyme, stir and remove from heat. Serve.

Mock Tuna Salad

2cans of chick peas, drained
2stalks of celery
1-2 carrots peeled
1-2 TBS sweet relish
3-4 Nori sheets (seaweed sheets used to make sushi)
1/4-1/3c vegenaise
salt to taste

Place all ingredients except vegenaise in food processor and process to desired consistency, I like it fairly coarse. Remove from food processor and place in bowl, stir in vegenaise and refrigerate for at least an hour before serving for flavors to combine. Serve with bread, crackers or fresh vegetables.

Unrolled Cabbage Soup

1pkg Bob's Red Mill TVP
2-3c vegan beef like broth
1/2tsp ground cumin
2c cooked rice

2TBS minced garlic
2TBS Olive oil
1c coarsely chopped onion
1c thinly sliced carrots
1c tomato paste
1/2c brown sugar
1/2c ketchup
1 28oz can diced tomatoes
salt to taste
1 med cabbage
1 bay leaf
1/2c fresh lemon juice
1/2c golden raisins
dill to taste
vegan sour cream to garnish

In a bowl combine the TVP with the beef like broth and set aside.

In a large pot heat oil, add garlic sautee for a couple of minutes, add onion and sautee until translucent. Add 1 1/2c water, the carrots, tomato paste, ketchup, brown sugar, tomatoes and salt, simmer for 10-20 minutes until carrots are tender. Transfer in batches to blender and blend until smooth. Return to pot. Chop cabbage and add to soup. Add the bay leaf and simmer for 10 minutes. Add the rice and TVP and simmer until cabbage is tender. Add water to thin to desired consistency. Add lemon juice and raisins 10 minutes before serving. Garnish with sour cream as desired.

Berry Pie with Carob Cheesecake Topping

Crushed Rice Chex cereal
2 quarts frozen berries
2 cans of 100% fruit juice concentrate (must contain apple juice)
1can of water
1/3c cornstarch

Carob Cheesecake topping:
3c tofu
1c melted margarine
1-1/2c dry sweetener
3/4c carob powder
2 tsp vanilla
1/4tsp salt
1/2c soymilk

Place crushed cereal in bottom of 9X13 baking dish. Layer frozen berries on top.

In a saucepan combine juice concentrate, water, and cornstarch, whisk together and heat until thickened. Pour over frozen berries. Place in fridge to cool.

In a blender combine all ingredients for cheesecake and blend until smooth. Pour over cooled berry jel. Refrigerate.

Oriental Soy Curlz and Rice

1 large onion, chopped

2-3 stalks of celery, chopped

olive oil

3c uncooked brown rice

6c vegan chicken like broth

1can of crushed pineapple

1 package soy curlz, rehydrated with 2-3c vegan chicken like broth

Sauce: 

1/3c sugar

1TBS cornstarch

1/3c soy sauce

1/4tsp ginger

Saute onion and celery in olive oil until onion becomes translucent. Add rice, broth, and pineapple, bring to a boil, reduce heat, cover and simmer until rice is tender. 

Rehydrate soy curlz with broth. When rice is done combine soy curlz with rice and place in a greased 9X13 baking dish. 

In a small saucepan combine all ingredients for sauce and heat and stir until thickened. pour and spread evenly across rice mixture. Bake at 350*F for about 30 minutes or until heated through.