Tag Archives: seafood

Mock Tuna Salad

Notes: Both of us found this to be better than we expected. It had good flavor but I didn’t notice a fishy taste. Maybe more kelp next time. Something I would do differently is finely chop the celery. The grater I used just made a stringy mess of it.
We served it on toasted whole wheat skinny buns.

Ingredients:
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp

Directions:
In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times — careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Source: The Happy Herbivore Cookbook

Vegan Crab Cakes

Notes:

Ingredients:
10 tbsp fat-free vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
1¼ cups oyster mushrooms, coarsely chopped
3 whole whole wheat bread slices
1 tsp kelp
1 tsp Old Bay seasoning
½ tsp salt
½ tsp black pepper

Directions:
Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef’s Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

Source: The Happy Herbivore Cookbook