Author: karenwpullen

Crabless Cake from Hearts of Palm

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , ,

I made these for a canape party and they were very popular.

There are many versions of crabless cakes and nearly all use hearts of palm. I like this one for the potatoes and the curry paste.

Prep Time20 minutes
Cook Time20 minutes
Print Recipe

Crabless Cake with Hearts of Palm and Artichoke

Course: Appetizer, Main Course
Cuisine: Thai, Vegan
Servings: 12 cakes

Equipment

  • food processor

Ingredients

  • 3 potatoes, medium
  • 4 green onions chopped
  • 1 lime juice and zest
  • 1 inch fresh ginger peeled and chopped
  • 1 tablespoon soy sauce
  • 2 tablespoons Thai red curry paste
  • 1 can hearts of palm drained
  • 1 can artichoke hearts drained
  • salt and pepper

Instructions

  • Peel and cube the potatoes, cover with water in a pan, and boil until tender. Drain, mash, and set aside.
  • Put green onion, lime juice, lime zest, ginger, soy sauce, and curry paste into a food processor. Process to a paste.
  • Chop and shred the hearts of palm. Roughly chop the artichoke hearts. Place between two clean dishtowels and squeeze to remove as much liquid as possible. You want this component to be dry.
  • Mix together the potatoes, paste, and shredded vegetables. Season with salt and pepper.
  • Form into patties. Bake at 400° on a parchment-paper-covered baking sheet for about 20 minutes; flip half-way. They should be light golden brown.
  • Turn on the broiler for about one minute–watch them! They will get a bit more brown.
  • Serve with dill remoulade: mix together vegan sour cream, ketchup, mustard, dill, parsley. Or lemon wedges, or cocktail sauce.

Awesome Nachos

karenwpullen Main Dishes, Recipes, Snacks, Dips, and Smoothies , , , ,

Nachos are typically a plate of tortilla chips topped with salsa, cheese, maybe beans, guacamole, ground beef, sour cream. They’re eaten as an appetizer or even a main dish.

This recipe is quite hearty but plant-based and oil-free: baked chips from oil-free tortillas, seasoned beans, salsa, a vegan queso sauce, cashew sour cream, and guacamole.

The queso recipe makes about two cups. Keep some in the fridge to top potatoes, pasta, or other vegetables. Or freeze for later.

Prep Time15 minutes
Cook Time10 minutes
Print Recipe

Awesome Nachos

Course: Appetizer, Main Course, Snack
Cuisine: Mexican
Servings: 0

Equipment

  • blender

Ingredients

Queso

  • 1 large potato peel & dice
  • 1 carrot chopped
  • 1/2 onion chopped
  • 1 cup vegetable broth
  • 1/2 cup cashews soaked 10 minutes in hot water
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Nachos

  • 6 no-oil corn tortillas
  • 1 can beans, black or pinto or mixed drained & rinsed
  • 1 can tomatoes fire-roasted are best
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon chili powder
  • ½ teaspoon cumin

Guacamole

  • 2 avocados ripe
  • 1 lemon's juice
  • ½ teaspoon salt

Optional Toppings

  • 1/2 cup cilantro roughly chopped
  • 1 cup tomatoes chopped
  • 1 jalapeno chopped
  • 1/2 cup vegan sour cream

Cashew Sour Cream

  • 1 cup cashews soaked 10 minutes in hot water
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • ¾ teaspoon apple cider vinegar
  • ¼ teaspoon salt

Instructions

Queso

  • Boil the potato, carrot, and onion in vegetable broth for 5-7 minutes until soft.
  • Add the remaining queso ingredients and blend until smooth.
  • Taste; add salt and pepper if needed.

Nachos

  • Preheat oven to 350.
  • Cut each tortilla into 6 triangles; arrange on a baking sheet. Bake about 7 minutes until golden.
  • While they are baking, add beans and tomatoes to a small saucepan; add the seasonings and warm.

Guacamole

  • Scoop out the avocado and mash. Add lemon juice and salt and mix.

Cashew Sour Cream

  • Drain the cashews. Place all ingredients in a high speed blender and process until creamy.

Assembly

  • On a large plate, place a generous bottom layer of chips; then alternate layers of beans and queso; finish with sour cream and guacamole. Sprinkle with any or all optional toppings.

Notes

Any leftover queso and cashew sour cream can be stored in the fridge for 5 days. They can also be frozen.
Add spinach, fresh corn, more chopped tomatoes to these nachos. Dig in and enjoy!
 

Pad Thai

karenwpullen Main Dishes, Recipes, Side Dishes , , , ,
Prep Time15 minutes
Cook Time25 minutes
Print Recipe

Plant-Based Pad Thai

Course: Main Course
Cuisine: Thai
Servings: 0

Ingredients

Crispy Tofu

  • 1 15-oz package tofu firm or extra firm
  • 2 tablespoon soy sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon powdered ginger
  • 2 tablespoons corn starch

Pad Thai

  • 8 oz rice noodles
  • 2 cups broccoli florets
  • 1 carrot sliced thin
  • 1 red bell pepper sliced thin
  • 2 cloves garlic chopped
  • 1 inch ginger grated
  • 3 green onions sliced
  • 1 jalapeno pepper chopped fine

Sauce

  • 4 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons peanut butter
  • 1 tablespoon siracha or chili paste
  • 1 tablespoon maple syrup

Toppings

  • 1/2 cup cilantro, chopped
  • 1/2 cup peanuts, chopped
  • lime wedges

Instructions

Crispy Tofu

  • Preheat the over to 375.
  • Cut the tofu into 3/4-inch cubes and put the cubes into a zip-lock plastic bag.
  • Whisk together the soy sauce, ginger, and garlic powder; add to the bag with the tofu and mix well.
  • Add the corn starch and mix thoroughly.
  • Line a baking sheet with parchment paper and place the cubes on it. Bake 20 minutes, tossing half-way.

Pad Thai

  • Cook the noodles as instructed on the package.
  • Sauté the garlic, green onions, ginger, and pepper for 2-3 minutes. Add a little water if they start to stick.
  • Add the broccoli, carrots, bell pepper. Cook 7-8 minutes, stirring a few times.

Sauce

  • Whisk all sauce ingredients together in a bowl.
  • Add the noodles and sauce to the vegetables. Cook two minutes until heated through, then add the crispy tofu.
  • Sprinkle with chopped peanuts and chopped cilantro. Serve with a lime wedge.

Notes

I couldn’t find any bean sprouts at the grocery store, but they can be added to the vegetables if you have them. Or baby bok choi.
There may be more crispy tofu from this recipe than is necessary. It keeps beautifully and is a great addition to salads.