New and Improved Tofu Krab Cakes (serves 12, with 2 cakes per person)2 cups breadcrumbs, preferably homemade
3 blocks extra firm tofu (3 lbs)
2 Tbs dried hijiki seaweed, soaked in warm water for 20 minutes and drained
1/2 cup red onion, minced
1 large celery stalk, minced
3 cloves garlic, minced
1 tsp kelp granules
2 Tbs ground flaxseeds
1 1/2 Tbs Old Bay seasoning
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp mustard powder
1 tsp paprika
1/2 Tbs hot sauce
1/3 cup vegenaise
1/4 cup dijon mustard
1 Tbs olive oil
Zest and juice of 1 lemon
1 Tbs canola oil, divided into 3 tsp
Preheat oven to 350 F. Lightly grease 2 sheet pans.
In a large bowl combine the breadcrumbs, tofu, flaxseeds, vegenaise, and dijon mustard. Use your hands to crumble the tofu into chunks and incorporate the ingredients together. Add the rest of the ingredients and combine; this works best with your hands. Mix together until everything is well incorporated, but not too mushy. You still want some good sized chunks of tofu. Using a 1/2 cup measuring cup or scoop, form into 24 patties, approximately 3 inches in diameter. When forming, pack each patty tightly to ensure they stay together while cooking.
Place on prepared sheet pans and sprinkle with a little extra Old Bay seasoning over the tops for texture and color. Bake for 30 minutes. Remove from oven and allow to rest for at least 20 minutes; this helps them bind and stay together much better. Heat about 1 tsp canola oil in a skillet over medium heat. Add cooled krab cakes to the pan, and brown lightly on both sides. Repeat until all the patties are browned. Serve with Vegan Tartar Sauce and garnish with scallions.
Note: These freeze extremely well! Place leftover patties in an airtight container, before the browning steps, and freeze until ready to use. Brown in oil after thawing.
Vegan Tartar Sauce
Juice of 1 lemon
1 box silken tofu
2 cups vegenaise
1 Tbs white wine vinegar
2 Tbs capers
1/2 cup dill pickle relish, or chopped pickles
1/2 tsp salt
1/2 tsp white pepper
1 tsp onion powder
1 Tbs olive oil
In a blender or food processor, combine all ingredients. Puree until smooth; a few chunks of capers or pickles is fine. Store in an airtight container and refrigerate until ready to use.
Lemon Tarragon Rice (serves ~12)
2 1/2 cups brown rice
5 cups cold water
1/2 tsp salt
Zest and juice of 1 lemon
1 tsp salt
1/2 tsp white pepper
2 Tbs olive oil
1/2 tsp dried thyme
1 tsp garlic powder
1 bunch fresh tarragon, minced
In a large pot, bring rice, water, and 1/2 tsp salt to a boil. Cover and reduce heat to low; allow to simmer for 45 minutes. Do not lift the lid during this time
After rice is done, gently stir in the lemon juice, salt, pepper, thyme, garlic powder, olive oil, and tarragon, using a fork; fluff rice as you stir. Serve hot.
Serve meal with coleslaw and garnish with lemon wedges and scallions....Enjoy your faux seaside feast!!!
Dessert was a Vegan 
Another test recipe from Vegan 
And for dessert: Local Peach Cobbler!! This was my first time making cobbler, but it certainly won't be my last...it was amazing! Especially warm, topped with some vanilla soy ice cream!
Juicy local peaches under a thick pastry crust made with local whole wheat flour, and toasted almonds...what's not to love??
My friend, Dane, had his Sustainability Sunday dinner as well. Here's his spread: Wild Rice topped with Creamy Mushroom Sauce and White Beans, Herb-Roasted Potatoes and Butternut Squash, and Radishes & Carrots baked with coconut oil and ginger...with all locally-grown veggies....mmmm...
