Tempeh Crab Cakes

Okay,

 As many of u know or may not I've been embracing the Natural foods way for a few years... Seriously for about 4 yrs. Hope to make some lead way as a Natural foodie (perhaps start doing some food writing and photography) that can inspire others to try some different cooking options. Cooking is part of my breath as much as writing and photography but there is something very grounding and gratifying when I get creative with food...and also see how others respond to it. It's nice to see people enjoy vegetarian food that has the same  flavor and flair as the 'meat and potato'meal'.

 I was working at a veg place in New Haven, CT called The Red Lentil when I tried this. They are closed due  to mis-management and budgeting.  The head chef, Pankanj, who has been vegetarian from birth due to his Indian  heritage. He showed me a lot of tricks of the trade and techniques. Since I never went to school for culinary arts, except for an "apprenticeship"  at Kushi Institute, the hub of Natural food/ Macrobiotic's, most of my creation's are inspired out my own "belly".

 ( I believe it's in you or not...regardless of any art form. No one can teach...you either have a burning desire to create something or willingness  to learn under a master...guru to get you there...but that urge and desire has to be there to start) .  He was not stuck in just Indian cuisine. He had a wide repertoire due to  his extensive travelling the world. 

I was an eager and willful student as the restaurant went down the drained due to planning and as I stated due to budgeting...but I still learned a lot during that brief time. Bad location and too much turn over in the kitchen.... There is always a positive that follows a negative.

After watching me....and seeing how I move and groove in the kitchen....he finally trusted me and  gave free range to try something new for the Friday night's special.

So, I tried a new spin on a veggie "crab cake" made with Tempeh. Tempeh is fairly popular these days in the veg world. It's a fermented soy product that has great texture and an  almost nutty meaty taste. To top it off I came up with a quick simple but tangy Lemon Confit Sauce inspired by the French technique but a lot less labor intensive way of doing things.  He liked it. Thanks Pankanj!

Below is the recipe. I hope u enjoy it and let me know if u happen to try it and how it came out.

 Thanks

 Always Peace. Love. Light

New England Vegetarian Crab Cakes

The recipe...should feed about 4 peeps. Two cakes each...

About 3 packs of Tempeh ( Crumpled with your hands put in a mixing bowl with the rest of your ingredients) (I like Soy Boy products...but there's a lot of different kinds at the store and flavors..such as flax and three grain)

2 Red and Green peppers diced finely

1 1/2 Red onion diced finely

2 bunches of celery loosely chopped (this gives it that nice crunch it needs)

2 TBSP minced Garlic ( trust your tasted buds...more or less)

Healthy amount of fresh Dill (if u don't have it fresh use a Dill relish that works just well)

2 TBSP Paprika

1 TBSP cumin

2 TBSP Old Bay Spice seasoning. ( an oldie but goodie seasoning that gives the Tempeh a ill more kick to the 'crab', the fish taste)

2 TBSP spicy brown mustard or grain brown mustard

3 TBSP Onion Powder

1 TBSP of vegetable base (or one cube of vegetarian Bouillon)

2 TBSP green capers

1 1/2 cups of Bread Crumbs ( this can be from old bread or regular bread crumbs)

1 1/2 cup of regular mayo or to make it vegan use Veganaise.

Veganaise (this is a veg version on regular mayo...found at most whole food stores...it's Dairy-free. If u don't have it , reg mayo will do. It won't be vegan but it's a start. Also don't get heavy handed with the mayo as it will make the cake too wet and it will crumble and not firm...if u choose to fry or bake. same result with too much mayo})

P.S very important to make sure it firms up like a patty in your hand or else it won't cook right


To make sure this happens kneed and grind all the ingredients together before forming the pattie.




Cooking method:




A couple different approaches:
Cook it in a medium sautée pan with very little olive oil..too much oil makes it fall apart.

Best result as I did after a few tries was deep fry it in oil. The outside comes out really crisp while the inside is nice n supple like crab cakes are)

Bake it....that golden outer appearance will lack some without the oil...unless u do a quick pan sear then bake it for 20 minutes. But the flavor is still there.


Lemon Confit Aioli

1 jar of Veganise (the brand Follow your Heart makes a nice Veganaise)

3 fresh lemons

The juice from the fresh lemons

A pinch of salt n pepper

Okay so here's the weird part but it works:
Take a small pot with about one cup of water to a low boil.
Peel the skin off the lemon off...don't take too much of the flesh off in the 'skin'

Boil the Skins of the lemons three consecutive times in the water. About 10 minutes each boil. When the boil is at its height pour out the water and start the process over again.

Do it three timed times...for some reason it really loosen up 'the white residue' part inside that u then take a spoon and scoop out...does that make sense? After the three boils the inner part will look whitish...u take a spoon and take that out as its bitter in taste.

Take your mayo. Lemon skins and squeezed juice from your lemons with the salt and pepper and blend it. there will be light chucks of lemon present. Pour over your crab cakes n enjoy.

Peace. Love. Light.