RICHMOND, Va. - Executive Chef Dallas Miller from The Daily Kitchen & Bar joined us in the kitchen this morning to share a tasty “Meatless Monday” recipe, Vegan CrabCakes with a Vegan Béarnaise Sauce and Apple and Beet Relish. For more information you can visit www.thedailykitchenandbar.com
By Dallas Miller ; Executive Chef at The Daily Kitchen and Bar
1 block Twin oaks tofu (or other comparable brand) 1⁄4 cup diced carrots 1⁄4 cup diced celery 1⁄2 cup diced onion
1 tsp diced garlic 1 sheet of nori (seaweed wrapper available at any Asian market) 1 TBLSP of old bay 1 TBSP of cornstarch 1⁄4 cup nutritional yeast (found in the healthy/ organic aisle of all markets) 1 TBLSP of lime juice 1 cup of panko bread crumbs *Special Equipment- Food processor
. 1.) In a sauté pan of low-medium heat cook the onion, celery, and carrots until translucent, (you do not want any color here, so slow and steady, stirring often), about 5-7 minutes. Once cooked, add the garlic and cook for another 2 minutes, stirring often. Meanwhile, over an open flame (gas stove) or in the oven, toast the sheet of nori gently by holding it about 3 inches over the flame. If it turns black discard and do over.
. 2.) Once vegetables and nori are cooked, add them to the food processor, along with all of the remaining ingredients, EXCEPT the panko bread crumbs. Pulse everything together until well blended and transfer to a mixing both. Should be the consistency of wet sand.
. 3.) Add the panko the mixture about 1⁄4 at a time, mixing well with your hands until the mixture dries to a pliable form. (sometimes this will take a little extra, or a little less panko)
. 4.) Let the mix rest for about 30 minutes to let the panko absorb the moisture, and then portion into whatever size cakes you would like. Cook by searing both sides in a sauté pan over medium high heat, careful not to burn. Serve with Vegan béarnaise
1/2 cup yellow cherry tomatoes 1⁄2 cup white wine (for cooking) 1/8 cup fresh tarragon (or 1⁄4 cup dried) 1 shallot diced 1⁄4 cup cashew cream (1 part cashew, 1 part water pureed, see recipes online for further details) 1 TBLSP nutritional yeast 1⁄4 pound earth balance vegan butter 1 tsp whole black peppercorns ** Special equipment- Blender, fine mesh sieve (strainer)
. 1.) Pre-heat oven to 375 degrees. In a small sauce pot of medium heat add, shallot, tarragon, white wine and peppercorns. Reduce until about half of the wine has evaporated. Reserve for later use. Meanwhile, once oven is pre-heated, roast the tomatoes until skin begins to peel. (Ideally without much or any browning.) About 7-10 minutes. Reserve for later use.
. 2.) Once wine reduction and tomatoes are finished, add the tomatoes to the blender. Strain the wine reduction through the sieve being sure to gently push down on the shallots and tarragon to get the last bits of liquid. Puree mixture.
. 3.) Once tomatoes are pureed add the cashew cream and nutritional yeast and blend. While blender is running (do not remove lid, only the plastic safety piece in the lid) add the earth balance vegan butter 1/4 at a time until well combined. (Vegan butter should be chilled. This will help the emulsion and cool the tomatoes to keep them from discoloring.) Once completed add salt to taste and it is ready to serve.