Hearts of Palm Crabless Cakes


1 can or jar of hearts of palm, drained, rinsed and cut into 1 inch sections
4 scallions, sliced thin including both white and green parts
1/4 cup vegan mayo
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon cornstarch
1 cup panko


Place the hearts of palm in a food processor and lightly pulse to break it up into crab-like pieces. In a separate bowl combine mayo, mustard, lemon juice, Old Bay, salt, pepper, parsley and cornstarch. Mix to combine. Add the hearts of palm, scallions and 1/2 cup panko and mix to combine.

Place the other 1/2 cup panko in a shallow bowl. Use a 1/4 cup scoop to measure out the patties. Form them by hand and then dip in the panko. Be gentle as they are delicate. Place the patties on a parchment lined cookie sheet, spray with a small amount of oil and bake at 400 degrees for 20 minutes.

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Tempeh Lettuce Wraps



1 package tempeh
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce (or other chili sauce)
2 tablespoons peanut oil or sesame oil
2 teaspoons water
1 teaspoon cornstarch

Cooking Sauce

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry cooking sherry
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Spicy Sauce

1 teaspoon dry mustard
1 tablespoon water
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon Chinese chili sauce (or other chili sauce)

Stir Fry

1 tablespoon peanut oil or sesame oil
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 head iceberg lettuce, separated into full leaves


Place some water in a pot and insert a steamer basket—the water line should be below the steamer basket. Bring the water to a boil, and place the tempeh in the steamer basket. Cover and steam for 5 to 10 minutes.

While the tempeh is steaming, prepare the sauces.

Prepare the marinade by combining all ingredients and mixing well.

In a separate bowl, mix the cooking sauce ingredients.

To prepare the spicy sauce, mix the dry mustard and water until smooth in a small dish. Add remaining ingredients and mix well.

When the tempeh is finished steaming, remove from the steamer basket and cut into ¼ inch slices. Then cut those slices in half lengthwise. Cut again so that you end up with pieces that are ¼ to ½ inch squares. Place the pieces in the bowl with the marinade and mix well. Allow to marinate for 30 minutes.

Heat a wok or skillet over medium-high heat. Add peanut oil/sesame oil and then ginger, garlic and onions. Stir fry for about a minute. Add the diced bamboo shoots and water chestnuts and stir fry for another 2 minutes. Add the marinated tempeh to the pan and heat through—about one minute. Add cooking sauce and cook until thickened (about 2 minutes).

To serve, spoon tempeh mixture into the lettuce and top with spicy sauce.

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Lentil & Rice Filling for Tacos


3/4 cup dry lentils
3/4 cup brown rice
4 cups of vegetable broth
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder


Combine all ingredients in a large pot and bring to a rolling boil. Reduce the heat to a simmer, cover and cook for 45 minutes, stirring occasionally. Most of the water will be absorbed. Turn off the heat, remove the lid and allow the filling to thicken.


I make tostadas with fresh sprouted corn tortillas. Simply brush both sides with oil, sprinkle with a little cayenne and bake in the oven on a cookie sheet at 350 degrees for 10 minutes, flipping once. Spread the lentil and rice filling on the tostada and top with chopped lettuce, tomatoes, corn, avocado and cilantro. These are a huge hit with both children and adults.

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Buffalo Hot Sauce Cauliflower Bites


1 head cauliflower
1/2 cup chickpea (garbanzo bean) flour
1/3 cup of Earth Balance Margarine
2/3 cup of Frank's Red Hot Sauce (or other cayenne pepper sauce)
1 teaspoon corn starch


Preheat oven to 400 degrees

Cut the head of cauliflower into bite sized florettes.

Place some garbanzo bean flour in a plastic bag and working in batches, place the wet cauliflower in the bag and shake to coat.

Melt the Earth Balance in the microwave and then mix with Frank's Red Hot Sauce. Add 1 teaspoon corn starch and whisk.

Dip the cauliflower in the hot sauce mixture and then arrange on a cookie sheet that is lined with parchment paper.

Bake in the oven for 15-20 minutes until the cauliflower starts to brown.

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