packyourbags said:
i'd join, but i'm vegan XD so i'm not sure any of you would try stuff i make lol XD
I have a vegan blog from when I was a vegan this spring/summer.
40 Year-old Vegan
Mock Crabcakes
Ingredients:
*8 ounces tempeh
* water to cover
* 1 tablespoon olive oil
* 1 tablespoon Bragg's liquid aminos
* 1 bay leaf
* 3 tablespoons vegan mayonnaise
* 2 tablespoon whole grain mustard
* 1 tablespoon Frank's Red Hot pepper sauce
* 1/4 cup minced onion, rehydrated
* 2 stalks celery, minced
* 2 1/2 teaspoons Old Bay Seasoning
* 8 Saltines, crushed
* 1 handful toasted nori, crumbled
* Panko breadcrumbs
Spicy mayo:
* 3 tablespoons vegan mayonnaise
* 1 tablespoon whole grain mustard
* 1 tablespoon Frank's Red Pepper hot sauce
* 1 teaspoon Old Bay Seasoning
Directions:
1. Crumble the tempeh into a sauce pan. Pour in enough water to cover the tempeh. Add the Bragg's, olive oil and bay leaf. Cover and bring to a boil. Once it comes to a boil, uncover and let boil for 12 minutes. Stir occasionally. Drain well.
2. Transfer contents to a mixing bowl, remove bay leaf, and mash with a potato masher. Let sit and cool for about 15 minutes.
3. Toss in the minced onion and celery and mix well. Add the crushed saltines and crumbled nori and stir well. Fold in the mayo, mustard, hot sauce, Old Bay Seasoning and mix thoroughly.
4. Fill the bottom of a pie plate with panko breadcrumbs. Take a small handful of the tempeh mixture and form into a ball. Press them into the panko crumbs in the pie pan and flatten them. Coat the top and sides well. Be careful with these cakes, as they will fall apart with rough handling.
5. Gently put about four cakes in a large oiled skillet, frying them over medium-high heat. Fry the cakes for about 5 minutes on one side until (GB&D) golden brown and delicious. Fry for 2 minutes on the other side and transfer to a plate. While the second batch is frying, whip up the spicy mayo by mixing all the ingredients together.
6. Top each cake with a generous dollop of the mayo and eat while still warm.
Notes:
* This recipe made 8 generous-sized crabcakes. You could make them much smaller for hors d'oeurvres.
* They are very fragile. I had to use two spatulas to turn them. I would not recommend turning them more than once. Make sure that you let them cook longer on the first side and come to a nice GB&D state before flipping.
I have a regular food blog since I fell off the vegan wagon:
Crisis Brownies
Pan-seared Sea Scallops with Lemon Thyme Basil Sauce (beurre nantais)
Ingredients:
* 1 lb sea scallops
* 3/4 cup cup dry white wine
* 2 oz fresh lemon juice
* 3 T chopped onions*
* 2 T heavy cream
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 6 tablespoons cold, unsalted butter, cut into 6 pieces
* salt and pepper
* olive oil
Directions:
For the sauce:
1. Boil the wine, chopped onion, and lemon juice, in a heavy medium saucepan over high heat until mixture is significantly reduced (2 tablespoons) stirring occasionally, about 12 minutes.
2. Add the thyme and basil about halfway, so 6 minutes in.
3. Reduce heat to low and add the cream, whisking well.
4. Whisk in 3 tablespoons of butter 1 piece at a time over low heat, then raise heat and whisk in the rest of the butter. Serve immediately or keep warm until ready, but it won't last long.
For the scallops:
1. Season the scallops on both sides with salt and white pepper.
2. Heat olive oil to medium high in a large skillet, add the scallops and cook until golden on both sides, about 3 minutes per side.
3. Serve the scallops immediately over pasta or fresh greens, spooning the sauce liberally over the top.
