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Thu04242014

Opinion

Vegan crab cakes fare well on D.C. road trip

jackfruitcrabcakes

If you're curious about what vegans eat, then you need to get my newest cookbook, "Vegans Eat What?" It's hot off the press and filled with scrumptious recipes that you can make effortlessly at home. And on top of that, the recipes are not just good and tasty, they're just as healthy.

During a recent book signing in Washington, D.C., I autographed some books and prepared my famous vegan crab cakes. The group didn't know what to expect, but eventually succumbed to the wafting of sizzling vegan crab cakes before sampling one bite. They didn't know, however, that my crab cakes are made from fruit – jackfruit, to be exact – and not from the crab, itself. In spite of this discovery, they enjoyed every morsel nonetheless.

You, too, can eat good and healthy if you'd make the necessary dietary changes to include more fruit and vegetables. If you choose not to become a vegan, I understand. But try lessoning your consumption of meat. It'll do your body good.

There is no meat or meat byproducts in the crab cake that I made for the people in Washington. It is simply made from jackfruit, an unsweetened, picked-before-it-is-ripe, green fruit that's packed in water – not in brim or syrup. If you follow the recipe, you can make crab cakes in about 30 minutes.

If you decide to try the crab cake, make sure you prepare something else with it – like baked Brussels sprouts. I can assure you, you'll enjoy this simple dish down to the last bite. You can find jackfruit at any Asian store or an international market.

Here's the recipe:

Crab Cakes (Jackfruit)

Yields: 9

1 small onion

1 20-oz. can of young green jackfruit in water. Rinse and drain well.

1 15-oz. can of white beans. Drain and rinse.

2 tbsp. of poultry seasoning or Old Bay Seasoning

2 large cloves garlic, pressed

2 tsp. of organic Tamari Soy Sauce

1 tsp. of prepared mustard (any kind)

1/8 tsp. of Turmeric Powder (optional)

½ cup of oatmeal (regular or quick)

Preheat oven to 350 degrees. Chop the onion finely in a food processor and place it in a medium bowl. Add jackfruit to processor. Pulse until broken into rough pieces about ½ inch. Do not grind into a paste. Add to onions. Place white beans and all remaining ingredients, except oatmeal. Pulse to distribute seasonings well. Add mixture to a bowl, along with oatmeal. Stir with jackfruit and onion. Line baking sheet with parchment paper or silicone mat. Scoop up approximately 1/3 cup of mixture and shape into patty. Carefully place on prepared baking sheet and repeat with remaining mixture. Bake each side 15 minutes on gas stove and 20 minutes on electric stove. Enjoy!

Chef Note: Jackfruit can only be purchased at an Asian store.

Brussels sprouts with pine uts

Prep time: 10 minutes

Cooking time: 45 minutes

Yields: 5 servings

Ingredients:

2 1/2 cups Brussels sprouts, ends cut off

1/2 pound of shelled pine nuts

1 cup of water or vegetable stock, low sodium

Directions:

1. Pre-heat oven to 350 degrees.

2. In a medium-sized saucepan, boil three inches of water.

3. Add Brussels sprouts to boiling water.

4. Boil for 5 minutes.

5. Drain Brussels sprouts and add to a baking dish with pine nuts and vegetable stock.

6. Add 1 tablespoon of Mrs. Dash original seasoning.

7. Bake uncovered for 20 minutes.

Chef note: Enjoy with your crab cakes.

(Dr. Timothy Moore teaches nutrition, heart disease and diabetes reversal through a plant-based lifestyle. He is a professional speaker, wellness coach and personal plant-based chef. He is the author of "47 Tips To Reverse Your Diabetes." He can be reached by email at cheftimothy@cheftimoth moore.com, visit him at www.cheftimothymoore.com or follow him at www.twitter.com/cheftimmoore.)

Mmmm! Crab cakes made with jackfruit can be most enjoyable

Comments   

 
0 #1 Larry 2012-09-10 21:47
My reciiept
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