Updated on April 7, 2015
This post has been a long time coming, and I am so glad that it’s finally happening! I was so excited when I learned about Kristy Turner, of Keepin’ It Kind, writing her first cookbook and it has been out for a couple of months now. If you haven’t seen it yet, PLEASE take a look at But I Could Never Go Vegan!.
This cookbook is filled with clever chapter subjects, like “I could never give up cheese”, “It’s all rabbit food”, and “wait, is chocolate vegan?”; all excuses and phrases that I’ve heard more times than I can count. Kristy makes sure to go over each excuse and give you a few awesome recipes that completely obliterate the notion that it’s hard to go vegan.
Not only do these recipes sound incredible, there are SO many gorgeous and vibrant photos in this book, all taken by Kristy’s awesome husband Chris. I won’t lie, I may be a little biased, as Kristy and Chris are two truly wonderful people and are friends of mine. This does not lessen the fact that they make a great team when it comes to Keepin’ It Kind and I am so glad to know them!
Back to the food: I had a really hard time choosing which recipe I wanted to showcase from this book because seriously, there are so many amazing-looking dishes. But, I’m into casual eats, and my mom likes seafood-ish type things so the crab cakes sounded pretty easy and definitely tasty. The ingredients are easy-to-find, the process of making them was easy (even if I added too much oil to the pan at first), and they were tasty to all that tried them!
Kristy and her publisher were kind enough to not only share the recipe with you, but also to give you a chance to win a copy of her cookbook! (US residents only, please) So, go ahead and make these super delicious crab cakes and enter the giveaway at the end of the post!
- ½ cup (110 g) vegan mayonnaise
- 1 to 2 tablespoons sriracha
- 1 tablespoon juice from a jar of capers
- 1 tablespoon lemon juice
- 1 cup (53 g) oyster crackers or crushed saltine crackers
- Two 15-ounce (425 g) cans artichoke hearts, rinsed and drained well
- 3 to 4 scallions, finely chopped, plus more for garnish
- ¼ cup (35 g) finely diced red bell pepper
- ¼ cup (35 g) corn kernels (fresh or defrosted if frozen)
- 2 teaspoons Old Bay Seasoning
- ½ teaspoon kelp granules, optional
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ cup (55 g) vegan mayonnaise
- Salt and black pepper to taste
- Canola oil for frying
- In a small bowl, whisk together the Sriracha Tartar Sauce ingredients. Chill until ready to use.
- Place the oyster crackers in a food processor and process into the consistency of coarse flour with small chunks. Set aside in a small bowl.
- Place the artichoke hearts in a food processor and pulse 6 to 7 times, until broken up but still chunky. Transfer to a large bowl. Add the scallions, red bell pepper, corn kernels, Old Bay, kelp granules, garlic powder, dried parsley, mayonnaise, and salt and pepper. Stir in the oyster cracker “flour.”
- Use a ¼-cup (60 ml) measuring cup to scoop out the artichoke mixture. Using your hands, shape patties and place on a plate.
- Set a large frying pan, preferably cast iron, over medium heat. Pour in enough oil to coat the bottom and heat for 2 to 3 minutes. Line a plate with paper towels.
- Place 3 to 4 patties in the pan and cook for 3 to 4 minutes on each side, until crisp and browned all over. Place on the plate with more paper towels on top to absorb the excess oil. Repeat with the remaining patties, adding more oil as necessary, until all are cooked. Serve topped with the Sriracha Tartar Sauce and remaining scallions.
Credit line: Recipe from But I Could Never Go Vegan!: 125 Recipes That Prove You Can Live Without Cheese, It’s Not All Rabbit Food, and Your Friends Will Still Come Over Dinner, copyright © Kristy Turner, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com.
Good luck in the giveaway! 🙂