As I mentioned before, I am a bit lazy in the kitchen and always look to make recipes easier. I have become obsessed with these zucchini cakes and have simplified the recipe. I no longer sauté the veggies and I bake them instead of broiling. I like the taste and consistency better; they are very vegetabley. The outside gets crispy/firm and the inside stays soft. It takes me 20 minutes to make and clean up the veggie mixture and another 5 minutes to form patties right before baking.

1 small onion, minced (about 1 cup)
1 clove crushed garlic
2 carrots, shredded (about 1 ½ cups)
3 small zucchini, shredded (about 5-6 cups)
1 1/2 cups rolled oats
1 cup of kidney beans (or any beans, really)
1 tablespoon vegan Worcestershire sauce
4 – 5 teaspoons Old Bay
whole wheat flour (for coating patties)

Food process the onion and garlic. Put into a large bowl (10 cups or so). Microwave for 1 minute. Drain off liquid. Use the the shredder attachment to shred the carrots and zucchini. Add to large bowl. Food process beans with 2 tablespoons of water to make a paste. Add to the bowl. Add oats, Worcestershire sauce, and Old Bay. Mix well with your hands. Refrigerate at least 2 hours.

Spray a cookie sheet with high heat canola oil. Place flour on a plate. Divide veggie mixture into 8 same size balls. Take each ball and flatten it into a patty.  Drop the patty into the flour, pressing the flour onto both sides. Place patties onto cookie sheet. Bake at 400º for 30-35 minutes. Flip once after 15-20 minutes. Cool for about 5 minutes. We keep left overs in the fridge and nuke them for 1 minute and then toast them for a few minutes. Easy veggie to go. Each patty has 144 calories, 1 grams of fat, 0 saturated fat, 0 cholesterol, and 6.5 grams of protein.

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Zucchini Cakes

Back when I was a vegetarian, I used to make zucchini “crab cakes.” They had eggs and mayo in them and were fried – definitely not part of my current healthy vegan diet. I was pretty sure that I could make them without eggs and mayo, but wasn’t sure how to cook them. My friend Maggie made veggies burgers from allrecipes.com (substituting beans for the eggs and cheese), and she broiled them. I combined my old recipe with her new one, and these zucchini cakes turned out delicious with a nice crispy outside and soft, moist, flavorful inside!

1 small onion, minced (about 1 cup)
1 clove crushed garlic
2 carrots, shredded (about 1 ½ cups)
3 small zucchini, shredded (about 5 cups)
1 cup mushrooms, chopped (optional)
1 1/2 cups rolled oats
1 cup of garbanzo beans (or any beans, really), mashed or processed
1 tablespoon vegan Worcestershire sauce
4 – 5 teaspoons Old Bay
whole wheat flour (for coating patties)

Note: I used the food processor to chop and shred all veggies.

Put about 2 tablespoons of water in a frying pan. Cook the onion and garlic over low heat for about 5 minutes. Add the carrots, zucchini, and mushrooms, cover, and continue to cook for 5 more minutes, stirring occasionally. When veggies are tender, drain most of the liquid from the veggies (I didn’t press them, but I used a strainer and I froze the vegetable broth for a future recipe). Put veggies in a bowl. Mix in oats, beans, Worcestershire sauce, and Old Bay. Refrigerate at least 2 hours.

Place flour on a plate. Form the vegetable mixture into round patties and drop each patty into the flour, pressing the flour onto both sides. Spray a cookie sheet with high heat canola oil. Place patties onto cookie sheet and broil at 500º for 7-9 minutes, flip and continue broiling for another 7-9 minutes or until heated through and browned. Cool for about 5 minutes on the cookie sheet and then transfer to a cooling rack. These can easily be reheated in the toaster oven.

If you make 8 huge patties, each patty has 153 calories, 1.5 grams of fat, 0 saturated fat, 0 cholesterol, and 6 grams of protein. Nutritionally, this doesn’t quite count as a protein, so we added baked beans and fresh Lancaster County corn for a fabulous summer meal.

UPDATE: See revised recipe here.

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