Guys! I’m not sure why it took me so long to think of this new series. But, duh. My name is Kristiina. I adore Kris Carr and all her books. I should obviously cook my way through Crazy Sexy Kitchen and blog about it. I mean really, duh. So for the first installment in this series, please excuse the crappy lighting. It was a cloudy day. I had to start with the Crab Cakes because, wow, the thought of vegan crab cakes, blew my mind. I haven’t had crab in years, I don’t even know how many.
This is an incredible recipe. The hearts of palm give you the texture of crab and the nori gives you the flavor. I followed the recipe to the T with one tiny exception. I used gluten-free bread crumbs instead of panko crumbs. The crab cakes are listed as an appetizer in Crazy Sexy Kitchen. To make them a main dish, I served them on a bed of greens with red baby potatoes and a Brussels sprout hash.
To make the Brussels sprout hash you need:
- About a pound of Brussels sprouts shredded
- 1/2 C pine nuts
- 2 T coconut oil
- 1 C cherry tomatoes cut in half
- 2 cloves of garlic minced
- 1 shallot minced
First, start to brown the garlic and the pine nuts in 1 T of coconut oil. Then add the shallots. Once the shallots are clear you can had the shredded Brussels sprouts and the rest of the coconut oil. Mix to cover the sprouts in oil and cover over medium-low heat. Leave for 10-15 minutes, stirring occasionally so they don’t burn. Add the tomatoes and cover again on low. They’re ready once the sprouts are bright green and soft.
Yum. I decided to serve the crab cakes with red potatoes and dill because for some reason, that feels like something that should go with seafood.
All in all it was an amazing dinner and I totally suggest you try it out. I only wish we had a bottle of white wine to go with it.
Betcha never thought of using hearts of palm as crab meat. Any other plants you use as meat substitutes? I’m also a fan of jack fruit instead of pork.