After a long hiatus, I’m happy to be back writing the column Vegan Delights for the Pawling Public Radio Web magazine. It has been a real adventure to document how good food can be prepared that nourishes one’s body and soul. Not harming any living thing is a basic tenet of Yoga philosophy and this term is called in the Sanskrit language “ahimsa”. Today, many Western and Eastern thinkers have made their stand against animal exploitation by choosing their menus with dietary discretion as well as with a compassionate heart.

This recipe is an analog type of dish which is made in part to copy the taste of an old accepted counterpart which no longer fits our ethical standards. Some of these old flavors are held in our memories from childhood. What if we were told when we were very young, how many of the foods that people consume are obtained by cruel means, would the percentage of conscious eaters world-wide have soared?

Having become Vegetarian in my very early 20’s, and now totally Vegan, those memories of things no longer consumed still linger decades later. It is a tribute to our creative chefs today who venture into the tastes of the past and recreate dishes for the present by exclusively utilizing the plant kingdom for their protein needs. Note: When given a choice of ingredients to purchase always GO ORGANIC !

Savory Soy “Crab Cakes”

Ingredients: 

7 slices of whole wheat bread, broken into large pieces

Note: This can be a combination of different types of whole grain breads. Our gluten-free sisters and brothers can enjoy this dish by merely using a high quality gluten-free bread. All the other ingredients are acceptable to their gluten-free lifestyle.

Olive oil spray (use lightly) I prefer “Spectrum” brand

………………………………………………………………………………………………

3/4 cup celery, minced

1/2 cup carrots, minced

1/2 cup green pepper, minced

3/4 cup white or yellow onion, chopped

1/4 cup fresh parsley, chopped

3 cloves garlic, pressed

16 ounces firm regular tofu (organic)

……………………………………………………………………………………

2 tablespoons “Old Bay “ seasoning: (found in a yellow tin in the spice section of supermarket). Gives it that mock “fish” taste.

1 teaspoon sea salt (optional)

3/4 cup vegenaise

……………………………………………………………………………………..

 Directions:

1. Preheat oven to 350 degree. Spray olive oil on a large baking sheet. In a food processor, whirl vegan bread pieces into fine breadcrumbs. This can be done in 2 batches for convenience. Place on the sheet and toast in the oven for about 10 minutes until dried and toasty. Remove from oven and set aside.
2. Coat a large skillet lightly with oil and sauté the vegetables until softened about 5-8 minutes. Remove from heat and set aside.
3. Pulse the cube of tofu,(after blotting somewhat dry with white paper towels), into a cottage cheese consistency, making sure you do not over mix and puree the mixture.
4. Now, In a large bowl, combine the tofu, vegetable mixture, vegenaise and the seasoning with 1/2 of the baked breadcrumbs. Mix well.
5. Using about 1/3 cup for each cake, form mixture into patties about 1/2 inch thick and a few inches across. Coat each flattened patty with the remaining breadcrumbs, covering well.
6. Place cakes on an oiled sheet and spray tops of the patties lightly with the olive oil.
7. Bake 15 minutes. Carefully turn over and bake another 15 minutes or until toasty brown on top.
8. Garnish with fresh parsley sprigs.
9. Serve with “vegan tartar sauce” and fresh squeezed lemon to taste.
10. Excellent with a side of dark green leafy vegetable like kale, spinach or broccoli to compliment the color and texture of the dish.

Makes about 12 “crab cakes”. Some can be frozen before baking for use at later time. Simply thaw and bake as directed.  Note: No fish have been hooked to create this tasty, filling and high protein treat!

ENJOY!!