I like to experiment in the kitchen, especially with kitchen gadget and appliances. I wanted to try to make donuts in our air fryer, after seeing a video for PB&J donuts online. Sadly, things didn’t go too well with my donut dough, but I didn’t want to waste it. So, this is how my donut mistake became a Peanut Butter Jelly Cake! Read more
Mozzer just turned 6 years old a couple of weeks ago. Over these past 6 years, there is one thing that is certain: He LURVES to steal food & drink, like this Matcha Tropical Smoothie. I have to remember to NOT put my glass down in his presence! Read more
For nearly a year, we’ve been on an air frying kick. In fact, we have TWO air fryers, because we use them THAT much. From breakfast to dinner, there’s always a great time to put the air fryer to user. One of our favorite dishes to make involves air fried tofu!
When your other half has a fish & seafood allergy that is so sensitive that he cannot deal with a “fish-like” smell from vegan fish, you know you’ve struck gold with a recipe he’ll sample without him making a face! That’s what happened when I made this Spicy Crabless Salad for a couple of take-to-work meals.
Last year at Expo West (2015), we saw the debut of Gardein’s Mini Crabless Cakes. Carlo made such a face and refused to try a sample. This was no different than when I first tried Gardein’s Fishless Filets. Carlo said “no” to a sample. However, he was cool with me making them at home, because they didn’t “smell” like fish. So, would we have such luck with the Crabless Cakes?
I told Carlo to stay out of the kitchen while I preheated the oven. It was a “safety precaution” in case of “odor.” I baked the cakes according to the package (you get about 3 servings in a bag). As they were cooking, I shouted to Carlo “Can you smell them?!?!” He said “I smell something, but they don’t smell like fish!” I jumped for joy.
As I began making my crabless salad, Carlo came into the kitchen and said “That actually smells pretty good and not like fish.” I told him what I put in the salad, especially the mayo mixture. He watched me shred the cakes and fold them into the mix. As I got a bowl of greens set, he said “I’ll try a little.” So, I gave him a teaspoon. His response “The mayo’s good and I taste the lime.”
With that friends, I can say there was “Success!” Will Carlo go out of his way to eat the cakes? No, because he really can’t get beyond the whole vegan fish and seafood thing. However, he didn’t mind me eating it in front of him and I’ll take that.
What about my take? I love the cakes. They’re flaky, full of flavor with a mild bite of spice (but we like to amp it up here) The cakes are so easy to make. They’re great for parties, but you honestly can make them whenever. If you want a no fuss meal, like my Spicy Crabless Salad, then Gardein’s Mini Crabless Cakes are the way to go.
Here’s my salad recipe. Give it a try and let me know what you think in the comments!
- 1pkg Gardein Crabless Cakes
- 1/2 c. Vegan Mayo
- Juice of 1 lime
- 2 green onions (white & light green parts)
- 5-6 pickle chips, chopped
- 2T pickle juice
- 1/4 t garlic powder
- 1/4 t paprika or chipotle powder
- 1/4 t cracked black pepper
- 1/4c shredded carrots
- Salt to taste
- Make the Gardein Mini Crabless Cakes according to the package instructions
- While the cakes bake in the oven, prepare your spicy mayo sauce in a large bowl by mixing the mayo, green onions, pickles, pickle juice, lime juice and spices together. Set aside in the fridge.
- When the cakes are ready and cooled slightly, shred them with a fork or roughly chop. Remove mayo mixture from the refrigerator
- Fold in the crabless cake pieces and shredded carrots. Season with salt to taste
We’re going to be completely honest here. Tonight’s dish was an unplanned surprise. We originally set out to make yummy salad taco, BUT…that didn’t happen. Instead, we ended up making a taco soup, sort of. What made us change gears was the fact that the intended dressing, was too watery to use atop the salad filling. So, instead of wasting the dressing, we used our faithful Vitamix and blended it for several minutes until it yielded a pretty good take on a fresh soup.
So what was in the dressing-turned-soup-base? It had a block of silken tofu, lemon juice, shallots, garlic, cilantro, tomato paste, chipotle spice, black pepper and agave nectar. To add a little cheesiness, nutritional yeast made for a nice touch. All the ingredients were whipped up in 6 minutes in our Vitamix!
Plopping refried beans, tomatoes, salsa, shredded carrot, lettuce with a garnish of hot sauce and cilantro made the dish easy on the eyes and pleasant in our tummies. This isn’t the first time, and certainly won’t be the last time that a recipe went awry and needed saving. But, as other with other ad-hoc dinners, we were pretty happy with the results. If you’re interested in the recipe, we don’t have one, as this was a true whip-up.