Friday, March 23, 2018

RECIPE: Collard Greens

Collard greens (washed and cut to your liking) - 1 bunch
Onion - 1/2 medium sized onion
Garlic - 1 tablespoon minced
Pickled burdock juice or rice vinegar - 1/4 cup
Coconut water - 1 1/2 cup
Coconut sugar - 2 1/2 tablespoons

Pour coconut water into pan 

Add onions and garlic, once the water comes to a boil

Add collard greens and reduce to low heat, add pickled burdock juice or rice vinegar

Sprinkle with coconut sugar, and allow it to get golden brown 

Friday, March 16, 2018

RECIPE: Vegan Crab Cakes

When eating vegan, sometimes you're looking for more flavor profiles to help satisfy your taste buds. Here's a dish that is delicious, healthy and satisfies the nostalgia flavors you're used to.

To mimic the fish flavor, while providing a healthy dose of trace minerals like iodine, potassium, magnesium, calcium, B-Vitamins and much more; I added kelp seasoning. I used the Main Coast brand, which can also be found in your local health food store. 

Hearts of palms - one can
Onions - 2 tablespoons (diced)
Green peppers - 1 tablespoon (diced)
Kelp flakes - 4 tablespoons
Onion powder - 2 tablespoons
Garlic powder - 2 tablespoons
Old Bay seasoning - 2 tablespoons
Dill - 1 teaspoon
Black pepper - 1 teaspoon
Hemp seeds - 1/4 cup
Panko bread crumbs - 1/2 cup
Sunflower or Peanut oil 

Using a food processor, pulse the hearts of palms 3-5 times until all pieces are evenly crumbled into crab meat size. 

Add to a large bowl, adding the seasonings, hemp seeds then panko bread crumbs

Roll into preferred crab-cake size

Fry in oil, then until evenly in crispy brown on all sides

Remove from pan and place on plate with paper towel to drain excess oil and serve

*BAKING: If you don't want fried food, try placing on a baking pan drizzle with olive oil and bake in oven set to 450-degrees, until golden brown on one side then flip them over until the other side is also golden brown