Vegan Qrab Cakes w. Horseradish Cream and Summer Veggies

Vegan Qrab Cakes w. Horseradish Cream, Beet & Apple Relish, Over Steamed Summer Veggies

I got this recipe from a killer vegan cookbook called "The Conscious Chef" by Tal Ronnen


These tofu crab cake wannabees are excellent. It's a time consuming effort but well worth it.

Instead of crab, you use organic firm tofu, with carrots, onion, nori, nutritional yeast, white pepper and lime juice.

The horseradish cream is veganaise and cashew cream with prepared horseradish and lemon juice.

The beet relish consists of one beet boiled for 25 minutes in 2 cups of water and 2 tbs of balsamic vinegar. Chop and add one fresh diced fuji or pink lady apple and sea salt, preferably Maldon. Maldon is available at your finer markets and Whole Foods. Once you use this salt you will never use any other again, I promise you that.

The veggies are steamed corn and edamame, with Shallots and fresh organic cherry or grape tomatoes.

For a more detailed recipe you should order
http://www.amazon.com/Conscious-Cook-Delicious-Meatless-Recipes/dp/0061874337/ref=sr_1_1?ie=UTF8&s=books&qid=1275953842&sr=8-1

photo by heather blanton dot com