Summer Soiree from the Jazzy Vegetarian: “Crab” Cakes, Cucumber Basil Soup, & Dark Chocolate Truffle Pudding

Not-So-Crabby Cakes Photo by An Unrefined Vegan

I’ve got something a little out of the ordinary for you today – recipes for a complete meal! And one that is perfect one for a late spring or summer lunch or dinner – whether for a gathering of friends or a delicious family meal. Best part: I didn’t have to create this one myself! I’m sharing four outstanding plant-based recipes from the talented Laura Theodore – a.k.a. – the Jazzy Vegetarian.

These “Summer Soiree” (Not-So-Crabby Cakes, Cashew, Cucumber and Basil Soup, & Deep Dark Chocolate Truffle Pudding) recipes come straight from her show on the CREATE Network, Jazzy Vegetarian. Season 5 is up and running right now! I hope you are lucky enough to be in an area where you can watch Laura’s show. Her warmth and love of and enthusiasm for healthy vegan cooking is a real treat to watch.

You can also find all of the recipes from the Jazzy Vegetarian’s fifth season in Laura’s beautiful cookbook, Vegan-ease

CREATE TV Jazzy Vegetarian 2016 LOGO

Connect with Laura:

Not-So-Crabby Cakes Photo by An Unrefined Vegan

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Not-So-Crabby Cakes with Classic Cocktail Sauce

I used to love crab cakes and creating a vegan version has been high on my “to-do” list for quite a while. So imagine my happy dance when I came up with this authentic-tasting adaptation that is so easy to prepare! These cakes make an appetizing first course or main dish for any special meal, served with a zingy sauce on the side.

  • Author: Laura Theodore
  • Yield: 8 1x
Scale

Ingredients

Cocktail Sauce

  • ¼ cup catsup
  • 1½ tablespoons prepared horseradish, plus more as needed
  • 1 teaspoon freshly squeezed lemon juice

“Crabby” Cakes

  • 2¼ cups lightly packed fresh soft bread crumbs (see note)
  • 1 teaspoon dry mustard powder
  • ½ teaspoon dried marjoram
  • ¼ teaspoon sea salt
  • ¼ teaspoon cayenne pepper (use 1⁄8 teaspoon for less heat)
  • ¼ teaspoon dulse flakes or granules (optional, see note)
  • 1 cup firmly packed grated zucchini
  • ½ cup minced fresh onion
  • 3 heaping tablespoons sesame tahini, plus more as needed

Breading

  • 2⁄3 cup lightly packed fresh soft bread crumbs
  • 2 teaspoons extra-virgin olive oil, plus more as needed
  • ¼ teaspoon sea salt

Garnish

  • 4 lemon wedges

Instructions

  1. Put all of the sauce ingredients in a small bowl. Stir to combine. Taste and add more horseradish, if desired. Cover and refrigerate until serving.
  2. Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.
  3. To make the cakes, put 21⁄4 cups bread crumbs, mustard powder, marjoram, 1⁄4 teaspoon sea salt, cayenne pepper and dulse (optional) in a large bowl and stir with a large spoon to combine. Add the zucchini and onion and gently stir to combine. Add the tahini and stir well, mixing it into the zucchini mixture until completely incorporated. If the mixture still seems dry, add 1 more heaping tablespoon of tahini.
  4. To make the breading, put 2⁄3 cup bread crumbs, 2 teaspoons olive oil and 1⁄4 teaspoon sea salt in a small bowl and stir to combine. Add an additional teaspoon of olive oil if the bread crumbs seem dry.
  5. Scoop up 1⁄4 cup of the zucchini mixture and form it into a cake. Dip it in the breading mixture to thoroughly coat both sides. Put the cake on the prepared baking sheet. Gently press down on the cake to compress it slightly. (This will help it to hold together while baking). Continue in this manner to form a total of eight cakes.
  6. Tent loosely with foil and bake for 20 to 25 minutes, or until the cakes begin to get golden around the edges. Flip the cakes and re-tent with the foil. Bake for 10 to 15 more minutes, or until slightly golden. Remove the foil and bake for another 5 to 7 minutes or until the cakes are crispy and golden brown. Put the sheet on a wire rack and let cool 5 minutes. The cakes will be slightly soft. To serve, carefully transfer the cakes, using a flat spatula, onto individual serving plates.
  7. For an appetizer, serve one cake per person; for a main course, serve two to three cakes per person, with Classic Cocktail Sauce on the side and garnished with a lemon wedge.

Notes

Chef’s Notes

  • Freshly made bread crumbs must be used in this recipe, as dry bread crumbs will not hold the cakes together. To make fresh bread crumbs, tear 6 to 8 slices of fresh, soft, whole-grain bread into chunks. Put one-third of the bread chunks in a blender. Process (on low) into coarse crumbs. Continue in this way with the remaining bread chunks.
  • If you cannot find dulse flakes or granules, you may use nori instead. Put a 1⁄2 sheet of toasted nori into a blender and grind into coarse crumbs. Proceed with recipe as directed.

 Jazzy Vegetarian's Cashew Cucumber Basil Soup Photo by An Unrefined Vegan

Jazzy Vegetarian's Cashew Cucumber Basil Soup Photo by An Unrefined Vegan

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Cashew, Cucumber & Basil Soup

This cold soup makes a refreshing warm-weather lunch or elegant first course for any summer meal. The cashews impart an authentic creamy texture, while the cucumbers and basil provide classic seasonal flavor.

  • Author: Laura Theodore
Scale

Ingredients

  • 3 cups peeled, seeded and chopped cucumbers
  • 1 cup raw cashews
  • ½ cup plus 2 tablespoons filtered or spring water, plus more as needed
  • 2 tablespoons freshly squeezed lemon juice
  • 1⁄8 teaspoon sea salt, plus more as needed
  • 1 small clove garlic, minced
  • 1½ tablespoons chopped fresh basil
  • 4 sprigs fresh basil, for garnish

Instructions

  1. Put the cucumber, cashews, water, lemon juice, salt and garlic in a blender and process until smooth. If the soup is too thick, add more water to reach the desired consistency. Add the chopped basil and pulse five seconds more. Season with more salt, to taste.
  2. Transfer to a container, cover and refrigerate 3 to 4 hours. Serve well-chilled, in soup bowls, garnished with a basil sprig.

Nutrition

  • Serving Size: 4
  • Calories: 210
  • Sugar: 3
  • Sodium: 598
  • Fat: 16
  • Saturated Fat: 3
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 14
  • Protein: 6
  • Cholesterol: 0

 Jazzy Vegetarian's Deep Dark Chocolate Truffle Pudding Photo by An Unrefined Vegan

Jazzy Vegetarian's Deep Dark Chocolate Truffle Pudding Photo by An Unrefined Vegan

Jazzy Vegetarian's Deep Dark Chocolate Truffle Pudding Photo by An Unrefined Vegan

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Deep Dark Chocolate Truffle Pudding

The title of this recipe says it all. Wow your guests with a pudding that tastes so decadent, they will not believe it’s totally soy-free, gluten-free and vegan! Silky smooth, thick, rich and super chocolaty—this is a flawless dessert that will impress the chocolate fans in your life.

  • Author: Laura Theodore
Scale

Ingredients

Pudding

  • 1 cup raw cashews
  • 2 cups filtered or spring water
  • 3 tablespoons Sucanat or brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 4 Medjool dates, pitted and chopped
  • 1 cup vegan chocolate chips

Whipped Topping

  • 1 cup raw cashews
  • ¼ cup nondairy milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup

Instructions

Make the Pudding

  1. Put the cashews and 1 cup water in a small bowl. Refrigerate and let soak for 3 to 4 hours. Drain the cashews and rinse well under cold-running water. Drain and rinse again.
  2. Heat the remaining 1 cup water in a small saucepan over medium heat until steaming hot, but not boiling. Put the chilled, soaked cashews, Sucanat (or brown sugar), cocoa powder, vanilla extract, dates and chocolate chips in a blender container in the order listed. Pour in the steaming hot water and process until completely smooth.
  3. Divide the mixture between six small wine glasses or eight espresso cups. Refrigerate 4 to 8 hours or until set. Serve chilled with Vegan Whipped Topping spooned or piped on top, if desired.

Make the Whipped Topping

  1. Put all of the ingredients in a blender and process until smooth. Stored tightly covered in the refrigerator, this “cream” will keep up to 2 days.

Nutrition

  • Serving Size: 6
  • Calories: 511
  • Sugar: 38
  • Sodium: 40
  • Fat: 30
  • Saturated Fat: 10
  • Unsaturated Fat: 19
  • Trans Fat: 0
  • Carbohydrates: 56
  • Protein: 10
  • Cholesterol: 6

 Jazzy Vegetarian's Not-So-Crabby Cakes Photo by An Unrefined Vegan

5 thoughts on “Summer Soiree from the Jazzy Vegetarian: “Crab” Cakes, Cucumber Basil Soup, & Dark Chocolate Truffle Pudding

  1. Pingback: Summer Soiree from the Jazzy Vegetarian: “Crab” Cakes, Cucumber Basil Soup, & Dark Chocolate Truffle Pudding | Harvey Diamond Fan Page

  2. Sophie33

    The not so crab cakes look just wonderful & I made them too. I love the jazzy vegetarian too!
    I made those lovely special puddings. They are just so lovely! MMMMMM!

    Reply
  3. Pingback: Earl Grey Chocolate Pudding. Oil-free, Nut-free, Sugar-free, Gluten-free. • an unrefined vegan

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