A few years back I prepared a recipe that I found from Alissa Cohen’s site for a delicious pate. It inspired me to create this next recipe that reminds me a lot of crab dip. You cold probably thicken up this recipe and create “mock” crab cakes with it. It’s simple and delicious, and goes great with all varieties of green veggies, and seed crackers. Enjoy!
Ingredients:
1 cup ground almonds
1 cup ground cashews
2 stalks celery
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup chopped carrots
1 cup chopped parsley (fresh)
1 T dried dill
2 tsp Bragg’s Amino Acids
1 tsp Kelp granules
1 tsp Dulse granules
1/4 cup fresh lemon
dash or two of Cayennepepper
dash sea salt
Preparation:
Place ingredients in a food processor and mix very well (about 2-4 minutes). Serve as a raw pate, or make patties and dehydrate them to make yummy mock “crab” cakes. I prefer it as a flavorful raw pate, served on top of Romaine lettuce leaves, with a few drops of Chili sauce.
Vega-Riffic Recipes 