Crab-less Cakes

Yield: 4 to 6 servings

15 oz chickpeas, drained, rinsed, and mashed

15 oz hearts of palm, drained, rinsed and rough chopped

15 oz artichoke hearts, drained, rinsed and rough chopped

1 bell pepper any color, small dice

1 small red onion, small dice

1 small zucchini, peeled in ribbons and rough chopped

2 cloves garlic, minced

2 stalks celery, small dice

1 Tbsp capers with juice, chopped if large

1-2 Tbsp flax seeds

2 cups panko breadcrumbs, more as needed (substitute gluten-free)

1 cup of vegan mayonnaise, more as needed

1 tsp Dijon mustard

1-2 Tbsp lemon juice

1 Tbsp sweet pickle relish

Fresh dill, chopped to taste

Fresh parsley chopped, to taste

1 Tbsp old bay seasoning, more to taste

1 tsp of seaweed flakes, more to taste

1 tsp smoked paprika

¼ tsp salt, more to taste

¼ tsp pepper, more to taste

Oil for frying

Add all ingredients except flax seeds and panko to a large mixing bowl and combine thoroughly. Once combined, add flax seeds and panko. Mix well once again and set mixture in the fridge for at least 15 minutes. After 15 minutes, check the mixture. Add more panko as needed.

Form the mixture into patties and place on a parchment lined baking sheet.

Heat a pan and once warm, add oil. The cakes are ready to fry once the pan is sizzling. Make sure not to smoke the oil. Fry the cakes 3-5 minutes on each side or until they are golden brown.

Transfer to paper towel-lined plate to absorb excess oil.

Once cooled, store leftover cakes in the fridge for up to one week or in the freezer for up to one month. Serve with a squeeze of lemon

Remoulade

1 cup vegan mayo

1-2 Tbsp capers, chopped

1 Tbsp fresh parsley chopped

1 Tbsp Cajun, brown or Dijon mustard

1 Tbsp vegan Worcestershire sauce

1 tsp lemon juice

1 tsp garlic powder or one fresh clove, minced

½ tsp smoked paprika

½ tsp sea salt

½ tsp hot sauce

1 tsp fresh dill, minced

1 tsp old bay

Add all ingredients to a bowl and stir to combine.

Taste to adjust seasonings. Serve right away or store in the fridge for up to 5 days.

Mango Salsa

1 mango, small dice

1 bell pepper, small dice

1 small red onion, small dice

1 jalapeno pepper, small dice

2 Tbsp lime juice, more to taste

½ cup finely chopped cilantro

Pinch of salt

Combine all ingredients in a bowl and season with salt to taste. Let sit for at least two hours before serving and store in the fridge for up to 3 days.

Recipe by Chef Lisa Brown, of Free Flowing Health. See ad, page 46.