Kelp Cakes with Tartar Sauce-Phase 1

We know that transitioning to a vegan diet can have its challenges. You may miss certain foods even if you know all of the reasons why a raw, vegan diet is the best for you on all levels of your Being. We are here to help. Kelp is a great source of protein and iodine. Kelp is also delicious and, when made into cakes, it can help satisfy the cravings for something like crab cakes. It seems that many who switch to vegan diets tend to eliminate seafood last. Our kelp cakes are hearty, savory and have a delightfully light texture and taste. All the healthfulness from the Sea and you will soon see why these will become your next favorite dish and one that your family and friends will enjoy as well. Who needs a crab cake when you can have a food experience far above what you expect? Love and light in every bite!

Cakes

2 C. almonds

2 C. walnuts

1 ½ bell peppers, diced

1 ripe avocado

⅛ tsp. cayenne

⅛ tsp. hing      

1 tsp. Himalayan salt        

¼ tsp. pepper      

Water to moisten

¼ C. lemon juice     

1 Tbsp. kelp powder       

1 Tbsp. dulse flakes   

2 tsp. mustard concentrate (*see below)

Hand cut the next three ingredients and fold in:

4 tbsp fresh dill    

4 stalks of celery, finely diced

1 bunch fresh parsley

Place all ingredients in a food processor and blend, adding water as needed to create a mixture that will stick together. Form into 6″ cakes. Dehydrate cakes at 145°F for 2 hours then flip and dehydrate at 115°F for 8 hours. (If using a conventional oven, set at lowest temperature, place cakes on baking sheet lined with parchment paper, place in oven, flip after 2 hours, check cakes at 3.5-4 hours. You want a firm outside and a moist inside. Conventional ovens work more quickly than dehydrators. Often times are cut in half when using a conventional oven so just be aware.)

Bread Crumbs

Coat cakes in pecan flour meal for a breaded look.

3 C. pecans (processed into flour)

2 tsp. Old Bay mix

Old Bay Mix ingredients:

1 Tbsp. celery seeds, ground

1 Tbsp. ground bay leaves

2 tsp. fresh ground black pepper

1 tsp. paprika

½ tsp. dry mustard (ground dry mustard seed)

⅛ tsp. nutmeg – fresh ground if possible

⅛ tsp. cinnamon powder

⅛ tsp. ground cloves

1 tsp. salt

Using food processor: pulse all ingredients together

 

Tartar Sauce

Make a batch of Avo Mayo (**see below) then fold-in:

3 Tbsp. chopped green olives     

1 stalk finely diced celery   

2 Tbsp. sauerkraut (optional)

2 Tbsp. tarragon or dill, chopped    

2 Tbsp. red bell pepper, diced

2 Tbsp. parsley, chopped

Serve kelp cakes on a bed of marinated kale salad (lemon juice, olive oil, salt) with a side of tartar sauce.

*Mustard Concentrate

(Make plenty ahead of time and save in the refrigerator)

Blend:

1 C. mustard seeds (ground seeds first before adding Apple Cider Vinegar)

3 Tbsp. Apple Cider Vinegar

1 tsp. Himalayan salt

Add sufficient water to make a thick paste  

**Avo Mayo

Blend:

3 ripe avocados

¼ C. olive oil

2 Tbsp. lemon juice

2 Tbsp. Apple Cider Vinegar

1 tsp. mustard

½ tsp. Himalayan Salt         

½ tsp. white pepper

 

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