- January 1st, 2011Unfeatured
Serves 6 to 8
2/3 cup Veganaise
10 ounces extra-firm tofu
¾ cup celery, chopped
¾ cup onion, chopped
1¼ cup oyster mushrooms, chopped
3 slices whole wheat bread, processed to crumbs
1 teaspoon dulse (seaweed)
1 teaspoon Old Bay seasoning
½ teaspoon salt
½ teaspoon black pepper
2/3 cup Veganaise
1 tablespoon yellow mustard
¼ teaspoon garlic powder
¼ cup dill pickles, chopped
¼ teaspoon dried dill
Salt and pepper to taste
Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. Grind Tofu thoroughly by hand until it resembles rough crumbles. In a large mixing bowl combine all ingredients. Portion the mixture into 1/3 to 1/2 cups, and form into cakes by using a measuring cup or large spoon.
Place cakes on baking sheet. Bake for 40 minutes or until golden brown. Serve with tartar sauce and wedge of lemon.
For tartar sauce, combine all tartar ingredients in a bowl and mix until well incorporated. Serve on the side.
Contributed by Art Eggertsen, vegan chef and founder of ProBar
- June 1st, 2010Unfeatured
1 1/2 cups green beans, trimmed at both ends, cut into 1/2-inch pieces
2 tablespoons coarse sea salt
1 cup Greek–style yogurt
1 tablespoon Dijon mustard
1/4 teaspoon fine sea salt
4 tablespoons minced fresh chives
1 Granny Smith apple, peeled and cubed
1 ripe avocado, peeled and cubed
8 ounces cooked lump crabmeat (about 1 cup)
1. Fill a large pot fitted with a colander with water. Bring to a rolling boil over high heat. Add green beans and coarse sea salt to colander, and cook until tender, 3 to 4 minutes.
2. Remove colander from pot. Rinse beans with cold water, drain, and pat dry with a clean towel.
3. Whisk yogurt, mustard, and fine sea salt in a large, shallow bowl. Add green beans, chives, apple, avocado, and crabmeat. Toss and serve.
nutrition info per serving: 220 calories; 9 g fat; 38 mg cholesterol; 20 g protein; 17 g carbohydrates; 5 g fiber; 610 mg sodium
- December 1st, 2008Unfeatured
2 tablespoons olive oil
1 red bell pepper, finely chopped
3 medium garlic cloves, crushed
1 15-ounce can artichoke hearts, chopped
1 small Serrano chile, seeded and finely minced
6 scallions, thinly sliced (include some green tops)
1/2 cup Montrachet, or other creamy goat cheese
1/2 pound jumbo lump crabmeat, picked over
1/4 cup grated Asiago cheese
1/4 cup finely chopped raw walnuts
1. Preheat oven to 375 degrees.
2. In a medium saucepan, heat olive oil and sauté red pepper and garlic until red pepper is tender. Remove from heat and stir in artichokes, Serrano chile, scallions, and goat cheese. Gently fold in crabmeat.
3. Transfer to a lightly oiled baking dish. Sprinkle with grated Asiago and walnuts. Bake on middle rack about 20 minutes.
4. Remove from oven and serve warm, with sliced whole-grain baguette or crackers.
nutrition info per serving (6 to 8): 210.4 calories; 15.3 g fat; 4.8 g saturated fat; 21.1 mg cholesterol; 9.4 g protein; 10.6 g carbohydrates; 3.6 g fiber; 296.8 mg sodium
- October 1st, 2008Unfeatured
2 large eggs
2 egg whites
1 can (7 to 8 ounces) crab meat, drained
1/2 cup skim milk
1/2 cup flour
10 ounces frozen chopped spinach, thawed, and drained
3/4 cup reduced-fat, grated Swiss cheese
1/4 teaspoon pepper
1/4 cup reduced-fat, shredded cheddar cheese
1. Preheat oven to 350 degrees.
2. In a bowl, whisk eggs and egg whites. Stir in all remaining ingredients, except for cheddar cheese.
3. Pour egg mixture into prepared pie plate or quiche dish coated with cooking spray. Sprinkle top evenly with cheddar cheese.
4. Bake at 350 degrees for 45 minutes, or until set.
Nutrition info per serving (6): 152.9 calories; 5.3 g fat; 2.8 g saturated fat; 94.3 mg cholesterol; 13.9 g protein; 12 g carbohydrates; 1.4 g fiber; 281 mg sodium