Artichoke Crab Cakes with Cajun Remoulade Sauce

 Okay, y'all these are amazing. Yes they are a little messy to put together, but so worth it. I actually looked at several recipes online came up with this dish. It isn't WFPBNO since I used vegan mayo. But, I have made a tofu mayo that was yummy from Dr. McDougal's website. 

Cajun Remoulade Sauce

• 1/2 cup vegan mayo
• 2 tablespoons sriracha
• 2 teaspoon spicy brown mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon vegan Worcestershire sauce
• 1/2 large jalapeno, seeded and minced
• 1/2 small sweet onion, minced
• 3 cloves garlic, grated
• 1 tablespoon lemon juice
• 1 teaspoon Creole seasoning

Combine all ingredients in a small bowl. Whisk together well. Refrigerate for at least an hour to let the flavors marry.

Artichoke Crab Cakes

• 1 cup oat flour (directions below)
• 2 cans quartered artichoke hearts, rinsed and drained
• 3 scallions, finely chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup corn kernels, if frozen thaw first
• 2 teaspoons Old Bay seasoning
• 1/2 teaspoon kelp granules
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/4 cup vegan mayo

Put the oats in your food processor and pulse until you have oat flour.

Put the flour in a small bowl.

Put the artichoke hearts in the food processor and pulse 6-7 times. You want it broken up but still some chunks. 

Add artichoke hearts to a large bowl.

 Add scallions, bell pepper, corn, Old Bay, kelp, garlic powder, parsley and mayo.

Stir in oat flour. Mix well.

I added about 1/2 a cup of panko and 1/2 cup cornmeal to a sauce to dip the cakes in before placing on the baking sheet. Preheat oven to 400F.

Use a 1/4 measuring cup to scoop out the artichoke mixture. Shape into a patty and then place in the cornmeal/panko mixture. Gently flip so both sides are coated. Then place on a baking sheet covered with parchment paper.

Cook crab cakes for 20-25 minutes until golden. Carefully flip them half way through cooking. I served these with baby Yukon Gold baked potatoes and roasted fresh asparagus.

Enjoy!!!

Baked Puttanesca Penne

This is a delicious baked pasta dish that makes plenty. All you need to make this a complete meal is a side salad. If you don't like olives you can leave them out and double up on the capers. I think this would also be good with some fresh chopped spinach tossed in. 

• 1/2 cup minced red onion
• 6 ounce jar halved kalamata olives
• 1/4 cup chopped sun dried tomatoes (not the ones in oil)
• 3 tablespoons caper + 1 tablespoon caper brine
• 3 tablespoons vegan Worcestershire
• 24 ounce jar garlic marinara
• 1 8-ounce garlic tomato sauce
• 1/2 teaspoon chili flakes
• 1 12-ounce box dried penne pasta
• 1 cup reserved cooked pasta water
• 1 package Daiya mozzarella shreds

Start a large pot of water to cook your pasta. (no picture) Cook according to package directions, but cook al dente. Since you are putting this in the oven the pasta will cook more.

While that's happening; make your sauce. In a large nonstick pan cook onions a a couple tablespoons of water. 

Add olives, sundried tomatoes, capers, caper brine, Worcestershire, tomato sauce and marinara to pot. Stir and when sauce begins to simmer reduce heat to low. Be careful it will spatter on you if you don't. 

Once pasta is done add the pasta to the pan with the sauce and give it a good mix. Add reserved pasta water as needed to thin the sauce if it's too thick. (no picture) Stir in the cheese. Mix well.

Add all of the mixture to a casserole dish. I used a deep dish that fits in my toaster oven so we didn't have to heat up the kitchen with the full-sized oven.

Bake in a 400F oven for about 20 minutes. You want the cheese to be melted .

I let the casserole sit for about 5 minutes before serving with a side salad.

Enjoy!! The leftovers reheat easily.

Thai Chickpea Stew

When we had our cooler weather last week I knew it was a great opportunity to make a warm soup. I based this recipe on one that I saw online. I used the full can of coconut milk, mixed up the canned tomatoes, etc. We really enjoyed this soup and its flavors.

• 1 large sweet onion, chopped
• 1 green bell pepper, chopped
• 1 large zucchini, chopped
• 4 cloves garlic, minced
• 1 15-ounce can stewed tomatoes
• 1 15-ounce can diced tomatoes
• 3/4 cup water
• 1 can chickpeas, drained and rinsed
• 1/3 cup creamy peanut butter
• 1/2 jar Thai green chili paste
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon sriracha 
• 1 can full-fat coconut milk
• juice of one lime
• 1 tablespoon dried basil
• Garnish: chopped roasted peanuts, cilantro, chopped onion, lime wedge

In a soup pot sauté onion, bell pepper, zucchini and garlic in 1/4 cup water. Cook until onions are transparent.

Add cumin, chili paste, chili powder and a grind of black pepper. Stir well.

Add tomatoes, chickpeas, peanut butter, sriracha and water. Bring to a boil and simmer about 30 minutes. Stir occasionally.

Add coconut milk and lime juice.

Add to a soup bowl. Taste more sriracha and/or lime juice as needed.

Garnish with peanuts and cilantro. 

Enjoy!!!!