Take me back to the docks

When we became vegan we made the decision to count seafood as meat. Seafood has probably been the hardest for me to give up because there are so many great dishes and types of seafood. I love all of them and miss a great piece of fish or a big plate of clams and oysters. Last night I made New England Chowder and some zucchini cakes that literally took me back to the docks. It still amazes me the flavors you can create without ever using any kind of meat or dairy. This was a very hearty chowder and the cakes really reminded me of a crab cake. They were both packed full of great veggies and of course filling and extremely tasty. These recipes were both taken from Plant Pure Nation and everyone should be trying these, you will not regret it at all. If you’re looking to add more plant based meals into your diet this one would make a great addition to your weekly meal plan.


New England Chowder

2 quarts low sodium vegetable stock

1 onion diced

3 leeks, washed well and cut small

3 celery stalks, diced

1 carrot, diced

1/8 tsp red pepper flakes

3 large Yukon gold potatoes, diced medium

1/4 cup water

1/4 cup flour

2 cups cashew cream (recipe to follow)

10 oz button mushrooms, chopped

1 Tbs lemon juice

2 sushi nori sheets torn into small pieces (kitchen sheers work great)

1/2 cup nutritional yeast

1/2 tsp sea salt

1/2 tsp black pepper

  1. In a large soup pot over medium high heat add 1/2 cup of stock and saute the onion, leeks, celery, and carrot until tender. Add the red pepper flakes and cook briefly.
  2. Add the remaining stock and the potatoes, bringing them to a boil. Turn down the heat to medium and cook the potatoes until tender.
  3. In a separate bowl, combine the water and flour and whisk until smooth. Add to the soup mixture.
  4. Add the cashew cream, mushrooms, lemon juice, nori pieces, nutritional yeast, salt, and pepper. Simmer until the flavors are well blended and the consistency is creamy, stirring frequently.

Cashew Cream

1 cup raw cashews, soaked in water to cover for 2-3 hours then drained

2 cups water

  1. Place the cashews and 2 cups fresh water in high powered blender and blend on high until smooth and creamy.


Zucchini Cakes

2 celery stalks, finely diced

1 onion, diced small

2 carrots shredded

1 red bell pepper, seeded and diced

1/4 cup chopped fresh parsley

1/4 cup flax meal

1/2 cup warm water

2 small zucchini, shredded

1 14 oz block extra firm tofu, drained and crumbled

2 cups panko bread crumbs

1 cup tofu cashew mayonnaise (recipe to follow)

2 nori seaweed sheets, finely chopped

1 Tbs old bay seasoning

2 tsp dry mustard

1 tsp sea salt

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside
  2. In a skillet over medium high heat, saute the celery, onion, carrot, bell pepper, and parsley until soft but firm
  3. Mix the flax seed and water in a small bowl. Let stand for 5 minutes
  4. In a large bowl, combine the sauteed vegetables, zucchini, tofu, 1 cup bread crumbs, mayo, seaweed, old bay, mustard, salt, and flax/water mixture. Mix thoroughly.
  5. Shape into 1/2 inch thick cakes. Carefully dredge the cakes in the remaining cup of bread crumbs to coat. These patties are delicate and must be handled gently to avoid having them crumble.
  6. Place the cakes on the baking sheet and bake for 30 minutes or until golden. Serve warm.

Tofu Cashew Mayonnaise

1/4 cup raw cashews, soaked in water to cover for 2-3 hours, then drained

7 oz extra firm tofu

1/2 tsp sea salt

1/2 tsp tahini

4 tsp lemon juice

1 1/2 tsp white vinegar

1 Tbs dijon mustard

2 Tbs apple cider vinegar

2 1/2 tsp agave nectar

2 Tbs water

  1. Place all ingredients in a high powered blender. Blend until smooth and shiny.


Enjoy this great meal

-Chef Drew


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