It's nearly two weeks since we received our SoyQuick I've already made about 10+ batches of homemade soy milk. It really is easy and fast to make, clean up is a snap and the results are delicious. And right out of the gate I tried something new with the left over okara. Hubby was proud, and excited to try...
Vegan Crab Cakes. I don't know if I'm supposed to spell crab with a k in this instance or not.
I used to eat seafood and sometimes I liked it. Crab cakes weren't on the like list, but I wanted to like them. They always looked so good with their goldeny fried outsides and the sauces that went with. The recipe I followed promised they tasted like real crab cakes without smelling up the house. Aside from a overdose of salt via Old Bay and my heavy hand, they kind of did.
We served our up with golden baked rosemary potato wedges, and a garden salad. If anything, it was nice to have tartar sauce again.
1/2 cup minced celery (use a food processor to chop all vegetables quickly)
1 large onion, chopped
2 carrots, minced
In a non-stick skillet, cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes.
In a large bowl, combine okara, sautéed vegetable mixture, oatmeal, and seasonings. Mix well and set aside to “rest” for 10 minutes.