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Apr. 6th, 2013

Cooking-box-nverland

nverland

[sticky post] 1st Entry

Hi, and welcome to creative_cooks! Grab a bowl, put on an apron, and let's get read to enjoy some good food!
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Feb. 15th, 2017

Cooking 1

nverland

Salted Caramel Chocolate Cheesecake Slices-Vegan

 photo Salted Caramel Chocolate Cheesecake Slices-Vegan.jpg

Salted Caramel Chocolate Cheesecake Slices-Vegan
Serves 2
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Feb. 14th, 2017

cooking 3

nverland

Vegan Payday Candy

 photo Vegan PayDays.jpg

Vegan PayDays
30 minutes or less Total time: 15 min Yields: 7-8 bars

Ingredients:

2 cups packed (400 g) pitted Medjool dates (sticky and fresh)
Pinch sea salt
1 1/4 cup (150 g) roasted salted nuts (such as peanuts and cashews)

Method:

Add pitted dates and sea salt to a food processor and process until small bits remain or a ball forms. Scoop out and divide into 7-8 even bars and roll them into log shapes with your hands.
Place bars on a baking sheet (or plate) and begin rolling in nuts to coat. Don’t worry if they don’t stick onto every part of the surface. We’ll fix that.
Add remaining nuts to the food processor and blitz into small bits. Then spread onto a baking sheet and use hands to pack/coat the dates with nuts until completely coated. You can also use desiccated coconut for this part.
Store leftovers in the refrigerator up to 1 week. If you keep them in the freezer, however, they will keep for 1 month. Let thaw slightly before enjoying.

Notes:
*It’s important to use dates that are fresh and sticky. If your dates are hard and dried out, try this: Soak in warm water for 10 minutes, then drain thoroughly, to bring them back to life. Proceed with the recipe as instructed!

Nutrition Information:
Serving: 1 of 8 bars
Calories - 247 | Fat - 9.4 g | Saturated Fat - 1.3 g | Sodium - 36 mg | Total Carbohydrates - 40.5 g | Dietary Fiber - 5.6 g | Sugar - 32.4 g | Protein - 6.1 g
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Feb. 12th, 2017

Cooking 1

nverland

Fudgy Vegan & Gluten Free Brownies

 photo Fudgy Vegan amp Gluten Free Brownies.jpg

Fudgy Vegan & Gluten Free Brownies
Prep Time 15 min Cook Time 40 min Total Time 55 min

Ingredients

½ cup Sorghum Flour
¼ cup Raw Almonds
¼ cup Cocoa Powder
¼ Coconut Sugar
½ tsp Sea Salt
½ cup Dates (soak in hot water for 30 minutes if the dates aren't very soft)
½ cup Pumpkin or Sweet Potato Puree
⅛ cup Almond Butter
¼ cup Coconut Oil
⅓ cup Dark Chocolate Chunks
2 Flax Eggs (2 Tbsp Ground Flax mixed with 6 Tbsp Warm Water)
1 tsp Vanilla

Instructions

Heat your oven to 350°F. Oil an 8x4 loaf pan and set aside.
Mix ground flax seeds and warm water in a small bowl and set aside.
Combine all dry ingredients in the food processor and blend until the almonds have turned into a flour. Dump into a mixing bowl and set aside.
Melt the coconut oil and chocolate chips, either in a double boiler, pot or microwave.
Add the dates, pumpkin puree, almond butter, melted oil and chocolate, flax and vanilla in the food processor and blend until smooth.
Add the wet to the dry and mix until incorporated. Pour into the oiled pan. Bake for 40 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan for 10 minutes before removing.

Feb. 11th, 2017

cooking 3

nverland

Cookie Dough Truffles-Vegan

 photo Cookie Dough Truffles-Vegan.jpg

Cookie Dough Truffles-Vegan
Prep time 5 mins Cook time 15 mins Total time 20 mins Serves: 4

Ingredients
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Feb. 10th, 2017

Cooking 1

nverland

Chocolate Pecan Tart (Gluten Free, Paleo + Vegan)

 photo Chocolate Pecan Tart Gluten Free Paleo  Vegan.jpg

Chocolate Pecan Tart (Gluten Free, Paleo + Vegan)
Prep time 30 mins Cook time 10 mins Total time 40 mins Serves: 12 slices

Ingredients
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Nov. 20th, 2016

Nverland Thanksgiving

nverland

Vegducken

 photo Butternut Squash Vegducken With Mushroom-Cranberry Stuffing.jpg

Butternut Squash Vegducken With Mushroom-Cranberry Stuffing
Yield Serves 6 Active Time 2 hours Total Time 3 hours, 30 minutes

Ingredients

1/2 cup raw pumpkin seeds (pepitas)
1 (8"-long) sweet potato (about 1 pound)
1 (6"-long) parsnip, peeled (about 2 ounces)
1 (9"-long) butternut squash (about 4 1/2 pounds)
4 garlic cloves
1 teaspoon thyme leaves
1 teaspoon paprika
6 tablespoons olive oil, divided
1 tablespoon plus 1 teaspoon kosher salt, plus more
16 ounces cremini mushrooms, coarsely chopped, divided
2 large eggs
1 cup finely grated Parmesan
1/2 cup fresh breadcrumbs
1/3 cup dried cranberries
6 tablespoons coarsely chopped parsley, divided
1/2 teaspoon freshly ground black pepper, divided, plus more
2 shallots, quartered
2 bay leaves
4 cups homemade or store-bought low-sodium vegetable broth
2 tablespoons all-purpose flour
1/2 cup dry white wine
Flaky sea salt

Special Equipment
Kitchen twine

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Nov. 13th, 2016

cooking 3

nverland

Vegan O'Henry Ice Cream

 photo OHenry Bar Ice Cream Vegan.jpg

O'Henry Bar Ice Cream (Vegan)

Ingredients
1 can Full Fat Coconut Milk
2 Tbsp Arrowroot Powder
⅓ cup Coconut Sugar
¼ cup Maple Syrup
2 tsp Vanilla Extract
½ tsp Sea Salt
1 recipe Homemade O’Henry Bars **

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Oct. 21st, 2016

cooking 3

nverland

Caramel Apple Manhattan

Caramel Apple Manhattan

Caramel Apple Manhattan

Ingredients:

2 ounces bourbon
2 ounces apple cider
1/2 ounce Calvados apple liquor
1/2 ounce sweet vermouth

Caramel Apple Garnish

15 to 20 soft caramel candies
apple slices

Directions:

For garnish, unwrap candies and place in a microwave-safe bowl. Microwave candies on high in 30 second bursts, stirring in between, until caramel is melted and smooth.
Dip apple slices in caramel and place dipped apples on a plate with parchment or wax paper. Let apples chill in the fridge. You'll have enough garnishes for about 10 cocktails. If you don't wish to make that many cocktails, the garnishes make awesome snacks too!
To make a cocktail, combine ingredients in a shaker with lots of ice. Top and shake vigorously.
Strain into a chilled cocktail glass and garnish with caramel apple slice.

Tips:

You can serve this cocktail on the rocks, but strain it into a glass with fresh ice. I like to use larger ice cubes for a Manhattan like this.
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Oct. 12th, 2016

cooking 3

nverland

Salted Caramel Mocha Martini

 photo Salted Caramel Mocha Martini.jpg

Salted Caramel Mocha Martini
Yield: 1 or 10 Total Time: 5 minutes

Ingredients:
For one cocktail:

1-ounce vanilla vodka
1-ounce Baileys Caramel Liqueur (or similar brand)
1-ounce coffee (or you can substitute coffee liqueur)
2 ounces International Delight Salted Caramel Mocha Coffee Creamer
Caramel sauce and whipped cream, for garnish, optional

For a pitcher:

1 1/4 cups vanilla vodka Coupons
1 1/4 cups Baileys Caramel Liqueur (or similar brand)
1 1/4 cups coffee (or you can substitute coffee liqueur)
2 1/2 cups International Delight Salted Caramel Mocha Coffee Creamer
Caramel sauce and whipped cream, for garnish, optional


Directions:

Drizzle martini glass (or glasses, if making a pitcher) with caramel sauce.
For one drink: place ice in a cocktail shaker and add vodka, caramel liqueur, coffee, and creamer. Shake then strain into glass.
For a pitcher: add vodka, caramel liqueur, coffee, and creamer to the pitcher, stir, then chill until ready to serve.
Garnish each drink with whipped cream and more caramel sauce.
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Oct. 9th, 2016

Cooking 1

nverland

Butterfinger Fudge

 photo Butterfinger Fudge.jpg

Butterfinger Fudge

Ingredients:

3 cups Candy Corn
1 cup peanut butter
1 can sweetened condensed milk
2 cups white chocolate chips
1 cup milk chocolate chips, optional

Directions:

Line a pan with foil and spray with cooking spray. (use a 9x9 pan.)
Add Candy Corn and peanut butter to a medium saucepan and heat, over low heat, stirring every 30 seconds or so, for about 3 minutes. Add sweetened condensed milk, stir, and cook for another 3 minutes, stirring every 30 seconds (you don’t want the milk to boil; a slight simmer is okay). Add white chocolate chips and stir until everything melts together. (It will seem like it’s never going to melt...but it will!)
Spread evenly in pan. Cool on counter about 15 minutes, then chill until hardened. Cut into squares.
If you want, you can dip the fudge in milk chocolate. Melt chocolate chips (you can add a little vegetable oil to thin them) and dip the bottoms of the fudge squares in the chocolate. Set on a wax paper lined cookie sheet to harden.

Notes:

This fudge is a little softer and chewier than traditional fudge. But it actually tastes like a Butterfinger!
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Oct. 5th, 2016

Cooking 1

nverland

Easy Vegan Falafel Burger

 photo 8a396916-be45-409f-a31b-b27cf252806c.jpg

Easy Vegan Falafel Burger
Prep time 10 mins Cook time 30 mins Total time 40 mins Serves: 5

Ingredients

Falafel Patties:
2 15 oz can chickpeas, washed well and drained. or about 3 cups cooked
¾ cup loosely chopped red onion
4 cloves of garlic (preferably roasted or lightly cooked to golden)
½ to ¾ cup parsley
½ cup cilantro
1.5 tsp ground coriander
1 tbsp or more ground cumin
¼ tsp ground cardamom
¼ to ½ tsp black pepper
¼ to ½ tsp cayenne
½ to 1 tsp salt (depends on whether the chickpeas are salted)
¼ tsp baking soda
1 tbsp or more lemon juice
2 tsp extra virgin olive oil
2 tbsp sesame seeds
½ cup more breadcrumbs (use gluten-free crumbs, coarsely blended oats or gf flour to make gluten-free)

Tahini dressing:
¼ cup tahini
1 clove of garlic
a handful of fresh parsley
2 to 3 Tbsp lemon juice
¼ cup or more water
¼ tsp salt

Other Toppings:
Sliced tomato
Sliced onions
Sliced pickles (dill cucumber pickle)
lettuce or greens

Instructions

Make the falafel Burgers:
Drain the chickpeas, wash and drain well and keep ready.
In a processor, add onion, garlic, parsley and cilantro and pulse to mince.
Add the rest of the ingredients through oil and the chickpeas and pulse to make a coarse mixture.
Transfer to a bowl and add sesame seeds and breadcrumbs and mix in. Add enough crumbs to make a soft doughy mixture. The dough will become less sticky as it chills.
Chill the mixture for 20 to 30 minutes. Taste and adjust salt, tang and heat and mix in.
Shape into patties and pan fry on a heavy bottom skillet over medium heat for 6 to 7 minutes per side.

Make the dressing:
Blend everything under tahini dressing. Taste and adjust salt and tang. Add more tahini for thicker dressing and more water for thinner.

Assemble:
Toast the burger buns. Assemble the burger with sliced tomatoes, onions, lettuce or greens, falafel patties and a generous amount of tahini dressing, pickles. Add some hot sauce if you wish. Serve! I also often add a layer of hummus. Serve as burgers or in a pita bread.

Oct. 1st, 2016

Cooking-box-nverland

nverland

Autumn Roasted Veggies with Apples and Pecans

 photo Autumn Roasted Veggies with Apples and Pecans.jpg

Autumn Roasted Veggies with Apples and Pecans
Yield: About 5 servings

Ingredients

16 oz brussels sprouts, bottoms trimmed, halved (discard loose leaves)
1/2 medium red onion, diced into small chunks
4 Tbsp salted butter, melted, divided
1 Tbsp fresh lemon juice
Salt
3 cups cubed butternut squash (diced into 3/4-inch pieces)
2 medium crisp baking apples*
2 Tbsp packed light brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup pecans (whole or roughly chopped)
1/3 cup dried cranberries

Directions

Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Add brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp butter over top as well as 1 Tbsp lemon juice, toss while seasoning with salt to taste (about 1/4 tsp). Transfer to baking sheet and spread out across pan. Add squash and apples to same mixing bowl. Pour remaining 2 Tbsp butter over top and toss, then sprinkle brown sugar, cinnamon, nutmeg and salt (about 1/4 tsp) over top and toss to evenly coat. Transfer to baking sheet and spread into an even layer (just around brussels sprouts and onions). Roast in preheated oven, tossing once halfway through baking, until brussels sprouts have browned slightly and squash is soft, while sprinkling pecans and cranberries over top during the last 3 minutes of baking, about 40 minutes’ total. Serve warm.

* recommend using one sweet and one tart apple. Such as one Tango apple and one Granny Smith apple. Honey Crisp, Braeburn, Cortland, Jonathan or Rome Beauty should work here as well, but keep in mind they won't have that same rosy color.
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Sep. 14th, 2016

cooking 3

nverland

Heirloom Tomato Tart

 photo Heirloom Tomato Tart.jpg

Heirloom Tomato Tart
Yield: 4 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes

Ingredients:

1 slice puff pastry
1 cup ricotta cheese
1/4 cup minced fresh basil
1 lemon, zested
Black pepper, to taste
Heirloom tomatoes, thinly sliced
Fresh basil leaves
Extra virgin olive oil
Kosher salt

Directions:

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Unwrap your thawed puff pastry and lightly roll out to a 9x13 rectangle and add to the prepared baking sheet. Using a fork poke holes all around the puff pastry leaving a 1/2-inch piece of puff pastry around the edges not poked. (Note: adding flour down before you roll will help with sticking.)

Bake for about 15 minutes or until golden brown. If any large air bubble popped up while baking break them down. Let the pastry cool.

In a small bowl mix together ricotta cheese, minced basil, lemon zest and desired amount of black pepper. Spread ricotta mixture onto the top of the cooled prepared puff pastry crust.

Add sliced tomatoes over top the ricotta mixture, garnish with fresh basil leaves and a very light drizzle of olive oil. Sprinkle the top of the tart with desired amount of black pepper and kosher salt.

Sep. 10th, 2016

Cooking 1

nverland

Chocolate Almond Butter Fudge Bars (vegan)

 photo Chocolate20Almond20Butter20Fudge20Bars-vegan.jpg

Chocolate Almond Butter Fudge Bars
Prep time 1 hour Cook time 10 mins Total time 1 hour 10 mins Serves: 4

Ingredients

8 to 10 oz coconut butter or 1 loaded cup
½ cup or more creamy almond butter (or use other smooth nut or seed butter)
3 tbsp maple syrup (or more)
⅛ tsp salt
a good pinch of cinnamon
1.5 oz dark chocolate ½ theo dark chocolate bar

Instructions

Melt the coconut butter over gentle heat (low medium) until completely melted. Stir occasionally. 2 to 4 mins
Add the nut butter, maple, salt, cinnamon and mix well until smooth. Carefully taste the mixture and adjust sweet is needed.
Pour ⅔ of the mixture in parchment lined pan.
Add chocolate to the remaining nut butter mixture and continue to heat for another 30 seconds. Then take off heat. Mix well until the chocolate melts and combines. (You can also use cocoa powder instead and mix into the nut butter mixture)
Drop over the nut butter layer in the loaf pan and spread evenly.
Chill for at least an hour. Slice and serve! Store on a cool counter for a few days or refrigerated for weeks.

Notes
Use other flavors as vanilla or cardamom for variation.

Use virgin coconut oil instead of coconut butter. Use about a ⅓ cup.
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Sep. 7th, 2016

cooking 3

nverland

(no subject)

Superstitions To Digest
by Susan Higgins

The other day, I cracked an egg and saw a double yolk, the first time that’s ever happened to me. I was sure it had to mean something.

It sure does — eggs are a symbol of fertility, and apparently, getting a double yolk means someone I know will be having twins or getting married! It made me wonder, what other food superstitions are out there? I uncovered quite a few:

Garlic – One of the most long-held superstition about garlic is that it wards off vampires and evil. This originated because of garlic’s medicinal and healing properties. It was used during the Plague in Europe, also known as the Black Death, and actually protected some people from catching the deadly disease. In Romania, if a corpse was thought to be in danger of becoming a vampire, people stuffed cloves of garlic into the orifices of the corpse, especially the mouth. This was done in order to prevent evil spirits from entering the dead body.

Salt– We’ve all heard that if you spill salt, you should toss some over your left shoulder with your right hand. Ever wonder why? Superstition says that the Devil is always over your left shoulder, and the Angel is over your right (can you picture the cartoon of each whispering in your ear convincing you to do good or evil?), so if you toss the salt, it will blind the Devil and he can’t take your soul.

Bread – Superstition says that if you cut open a loaf of bread and see a large hole in the middle, someone in your life will die. The hole represents a coffin. We all know this is just an air bubble, but it sure makes for an unsettling sandwich.

Rice – It used to be a common practice to throw rice at weddings (many use birdseed now), but did you ever wonder why? Tossing rice at a newly married couple is said to bring them wealth and happiness.

Hot peppers – Did you know you’re not supposed to hand a friend a hot pepper? Doing so can put a strain on the friendship. You should put it on the table and let him or her pick it up. So use caution the next time you say, “pass the jalepeños!”

Black-eyed peas – In the South, they eat Hoppin’ John, a dish made with black-eyed peas, for good luck and prosperity in the new year. The practice of eating black-eyed peas for luck dates back to the Civil War. The fields of black-eyed peas were ignored as Commander William Tecumseh Sherman’s troops destroyed or stole other crops, thereby providing a nutritional food source for surviving Confederates.

Bananas – Did you know it’s bad luck to cut a banana with a knife? You should break it into pieces. And fisherman folklore says never bring a banana on board a ship because boats carrying bananas don’t do well at catching fish. This superstition dates back to the early 18th century when wooden boats in the Caribbean had to deliver bananas before they spoiled, and the fisherman on board couldn’t catch fish on such fast moving vessels. Another theory is that the bananas gave off gasses that could kill those below deck.

Aug. 29th, 2016

Cooking 1

nverland

Vegan Asian Cucumber Carrot Ribbon Salad with Ginger Carrot Dressing {GF}

 photo Vegan Asian Cucumber Carrot Ribbon Salad with Ginger Carrot Dressing.jpg

Vegan Asian Cucumber Carrot Ribbon Salad with Ginger Carrot Dressing {GF}

Ingredients

6 small English cucumbers, peeled into ribbons
6 carrots, peeled, and peeled into ribbons
3 avocados, peeled into ribbons, (avocados must not be too soft)

For the salad dressing:
2 tablespoons minced ginger
2 tablespoons minced carrot
4 tablespoons tahini
4 tablespoons water
2 tablespoons sesame oil
2 tablespoons tamari
3 tablespoons rice vinegar
2 tablespoons coconut cream
1 lime, zested
1 tablespoon lime juice
1/4 teaspoon ground ginger

For garnish: toasted sesame seeds and Sriracha

Instructions

In a large bowl combine cucumber, avocado and carrot ribbons.
In a food processor combine dressing ingredients and process until smooth.
Serve salad topped with dressed and garnished with toasted sesame seeds and Sriracha.
Store remaining dressing in the refrigerator for up to 5 days.

Calories 279 cal Fat 24 g Carbs 5 g Protein 13 g
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Aug. 25th, 2016

cooking 3

nverland

Watermelon Sashimi

 photo Watermelon Sashimi.jpg

Watermelon Sashimi
Prep time 10 mins Total time 10 mins Serves: 30

Ingredients

WATERMELON + TOPPINGS
1 small watermelon, cut into bite-size triangles
2 Tbsp (20 g) finely sliced avocado
2 Tbsp (30 g) pickled ginger
1/4 red onion, very thinly sliced
1-2 tsp sesame seeds

GLAZE
1 Tbsp (15 ml) sesame oil
2-3 Tbsp (30-45 ml) tamari (If gluten free, ensure gluten free)
optional: 1/4 tsp wasabi

Instructions

Cut watermelon into bite-sized triangles and set on a paper towel or clean towel to draw out some of the moisture.
In the meantime, whisk together the glaze ingredients. Set aside.
To assemble, transfer watermelon to serving plate(s) and brush the tops with the glaze. Then top with remaining toppings: Avocado, red onion, pickled ginger, and sesame seeds.
Enjoy immediately! Best when fresh, though can be refrigerated up to 24 hours in advance.

Notes
*Nutrition information is a rough estimate for 1 of 30 pieces.
Nutrition Information
Serving size: 1 of 30 pieces Calories: 16 Fat: 0.8 g Saturated fat: 0 g Carbohydrates: 2.2 g Sugar: 1 g Sodium: 61 mg Protein: 0.3 g
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Aug. 2nd, 2016

cooking 3

nverland

Blackberry Lavender White Chocolate Scones

 photo Blackberry-Lavender-White-Chocolate-Scones.jpg

Blackberry Lavender White Chocolate Scones
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
MAKES 12-14 SCONES

Ingredients

2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, grated on a box grater just like cheese
1 egg
3/4 cup buttermilk + more for brushing
1 tablespoon vanilla extract
1 1/2 cups fresh or frozen blackberries
1/2-1 cup white chocolate chips
Lavender Glaze
1/3 cup milk
2 tablespoons butter
1 tablespoon dried lavender (use 2 teaspoons for a less intense flavor)
1 cup powdered sugar

Instructions

Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.

In a mixing bowl, combine the flour sugar, baking powder, and salt. Add the butter and toss with the flour. Add the egg, buttermilk and vanilla. Mix until just combined, being careful not to overmix. Fold in the blackberries and white chocolate chips.

Turn the dough onto a floured surface and then pat into 1-inch-thick square. Cut the dough into 2 inch squares. Place pieces, about 2 inches apart on the prepared baking sheets. Brush each piece with buttermilk.

Bake until golden brown, 15 to 18 minutes, rotating sheets halfway through. Let the scones cool slightly and then drizzle with the lavender glaze (see below). Serve warm with butter.

Lavender Glaze

Place the milk and butter in a small saucepan and set over medium heat. Cook until the milk is steaming, but not boiling. Remove from the heat and stir in the lavender. Cover and steep 5 minutes. Strain the milk through a fine mesh strainer and discard the lavender. Stir in the the powdered sugar, adding water if needed to thin the glaze. Drizzle the glaze over each scone.

*Shred the butter over a cheese grater just like you would cheese.
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Jul. 30th, 2016

Cooking-box-nverland

nverland

Vegan Crab Cake

 photo Vegan Crab Cakes with Sriracha Aioli.jpg

Vegan Crab Cakes with Sriracha Aioli
Prep time 20 mins Cook time 15 mins Total time 35 mins Serves: 3-4

Ingredients
*For the Sriracha Aioli
1 cup raw cashews, soaked in water 4-8 hours and drained
¼ cup unflavored soy or almond milk
2 garlic cloves
2 tbsp. lemon juice
2 tbsp. Sriracha sauce (or to taste)
Salt to taste
*For the Vegan Crab Cakes
2-15 oz. cans artichoke hearts, drained
2 celery stalks, chopped
2 cups panko breadcrumbs, divided
¼ cup whole wheat flour
2 garlic cloves, minced
2 tbsp. chopped chives
2 tbsp. vegan Worcestershire sauce
½ tsp. old bay seasoning
About ¼ cup vegetable oil, for frying
*For Serving
6-8 lettuce leaves
Fresh chives

Instructions
*Make the Sriracha Aioli
Place all ingredients into food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Season with salt to taste.
*Make the Vegan Crab Cakes
Place artichoke hearts, celery, 1 cup panko, flour, garlic, chives, Worcestershire sauce and old bay seasoning into food processor bowl. Pulse until artichokes are finely chopped and ingredients are well-mixed, stopping to scrape down sides of bowl as needed. Keep the texture chunky and avoid over blending.
Place remaining cup of panko breadcrumbs into a small bowl. Generously coat the bottom of a medium skillet with oil and place over medium heat. Line a plate with a few paper towels.
When oil is hot, scoop up about a sixth to an eighth of the artichoke mixture and shape into a patty. Gently transfer to the bowl filled with panko breadcrumbs and coat both sides. Carefully place into skillet. Repeat, forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding). Gently flip patties, one at a time as they begin to brown on bottoms, cooking about 3 or 4 minutes on each side. Carefully remove patties from skillet as they are done, and transfer to paper towel-lined plate.
Repeat until all of the artichoke mixture has been used, making a total of six to eight patties, and adding oil to the skillet between batches as needed.
*Serve
Divide lettuce leaves onto plates and top each with a vegan crab cake. Sprinkle with chives and serve with Sriracha aioli.

*Notes
Prep time does not include soak time for the cashews. If you don’t have time to soak them, boiling for 20-25 minutes will work in a pinch.
The cakes should be moist enough for the panko breadcrumbs to stick to them. If you have trouble, try brushing them with a bit of non-dairy milk.
You can, if you like, use the food processor to crush the panko breadcrumbs used for coating the cakes. This will give the coating a finer texture. It’s nice, but by no means necessary, but adds yet another food processor step to the recipe, so it’s totally your call if you want to expend the extra energy.

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