Another week, another delicious and healthy raw vegan meal. As I mentioned when I posted the menu, I’ve never had crab cakes (nor tartar sauce, I don’t think), so I can’t vouch for authenticity. But I can state unequivocally that these sea cakes and this macadamia based tartar sauce are delicious, and packed with nutritious ingredients.
Sea cakes – recipe adapted from Alissa Cohen’s crab cake recipe, available here. I find that one recipe makes about 20 small patties.
1 cup almonds
1 cup macadamias
2 stalks of celery
2 spring onions
1 cup chopped carrots
1 cup fresh parsley
2 Tb fresh dill
1 clove garlic
2 tsp tamari
1 teaspoon kelp powder
1/2 sheet nori seaweed, torn into pieces (or more if you love nori)
¼ cup lemon juice
1. Grind the nuts in food processor or coffee grinder, and transfer to a large bowl.
2. Process the rest of the ingredients in the food processor until broken down, then mix with the ground nuts.
3. Dehydrate at about 40 degrees C for 6-10 hours. Flip patties halfway through.
Raw vegan tartar sauce
This recipe is inspired by Sarma’s recipe in Living Raw Food: Get the Glow with More Recipes from Pure Food and Wine I made that sauce many times when I was a trainee in the kitchen at Pure. It’s delicious!
1 cup macadamia nuts
1/4 cup lemon juice
1 Tb capers (technically not raw)
1/4 shallot (or red onion)
1/2 cup water (or more as needed to blend)
2 Tb parsley, chopped
1 Tb olive oil
1/2 tsp salt
Instructions: Grind macadamia nuts in food processor. Add lemon juice, shallot, salt and water and process until smooth. Add olive oil and process until combined. Finally, add parsley and capers and pulse briefly to combine. You want to keep the texture.
These can be made as bars (pressed into a square tin to set in the fridge) or as balls. I rolled them in coconut, but you could also roll them in sesame seeds. Makes about 20 balls.
1 cup almonds, soaked at least 6 hours
1/4 cup pitted dates (about 3 Medjool)
1/4 cup dried figs, stems removed (if they’re very dry, soak for 20 minutes to soften)
1/2 cup shredded coconut, plus additional for rolling
1/2 tsp fresh vanilla powder
pinch of Kalahari or Himalayan salt
additional 1/4 cup dried figs, de-stemmed and chopped
Instructions: Put all but the final ingredient (chopped figs) into the food processor and process until it forms a dough. Add the chopped figs and pulse, just enough to combine.
Roll the dough into little balls and then roll the balls in shredded coconut to coat. Refrigerate at least 30 minutes to allow them to set.