Thursday, May 23, 2013

Recipe of the Week: Happy Birthday Treat from Veggie Grill!

Last month I received a birthday e-mail from Veggie Grill rewarding me with a free lunch (I totally forgot that I signed up for their Grill Club).

I am so lucky to have a location so close to my office.  The food is fabulous!  Seriously, if I took you there and you sat down and munched on a "burger", you'd never know that it was vegan.  Check them out when you have time!

Here are their other locations!  Washington, Oregon and California (for now).  Just check out their menu!  Doesn't it sound amazing!

I always want to try something a bit different so I ordered the "crab" cake sandwich with, of course the yummy sweetheart fries.

The Veggie Grill serves 100% plant based food.  No meat, dairy, eggs, cholesterol, animal or trans fat.  Their tempeh products are all high in protein and the beans, kale and quinoa are high in fiber.

Seriously good healthy good!

This is as close as I could come to the crab cake served at the Veggie Grill.


Vegan Crab Cake

Serves 4

2 cups grated zucchini
1/2 tsp salt
1 cup bread crumbs
1 tsp ground bay leaves
1/4 tsp celery seed
salt and pepper, a pinch of each
1/8 tsp nutmeg
1/8 tsp cloves
1/8 tsp ground ginger
1/8 tsp paprika
dash red pepper flakes
1/4 cup silken tofu
1 1/2 Tbsp vegan mayonnaise
1 1/2 Tbsp lemon juice
1 tsp chopped garlic
1 1/2 Tbsp Dijon mustard
1/4 cup fresh parsley, chopped
Vegetable oil for frying

Place grated zucchini in a colander and sprinkle with salt.  Set aside for at least 30 minutes.

In a large bowl, combine the bread crumbs and spices.

In a small bowl, beat together the tofu, mayo, lemon juice, garlic, mustard and parsley.

Scoop zucchini out of the colander and, with your hands, squeeze the excess liquid.

Combine the drained zucchini, bread crumb mixture and wet mixture and mix well. The batter will be dry, but you should be able to gather a ball in your hand without the mixture falling apart.

Divide the batter into 8 equal parts; shape into balls and flatten into round discs.

Heat a generous amount of oil in a skillet over medium high heat.

Fry cakes in batches or four for a couple of minutes a side or until browned.

Serve hot with cocktail sauce, tarter sauce or a lemon wedge or place on a burger!

Note: You certainly can go "vegetarian" and use regular mayonnaise instead of vegan mayonnaise. Also, feel free to cut back on the spices and just add some old bay seasoning to the mix.