Author Notes
A fresh sea taste with a chickpea base —VeganSquid
Ingredients
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1
can chickpeas
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1
avocado
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1/4 cup
tofutti cream cheese
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1/4 cup
avocado oil (or any oil)
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2
sheets of dried seaweed
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1/2
sheet of kelp
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1 tablespoon
nutritional yeast
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1 tablespoon
seaweed roe
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1 teaspoon
ea. paprika, sage, wasabi, minced garlic
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fresh basil and mint
Directions
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Add chickpeas, 1 tbsp oil, paprika, sage, garlic, basil and mint (stems and all), kelp, seaweed, flax seed, and nutritional yeast to a food processor and blend until chunky, yet broken down.
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Start heating a frying pan to a good medium heat (5 on my stove) with 3 tbsp oil.
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Form into four (tightly squeezed) equal sized (~8cm) wide patties and place onto parchment paper; add to freezer.
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Clean the food processor and dry quickly.
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Add avocado, wasabi, a sprinkle of salt and black pepper, and the tofutti to the food processor and blend until smooth and sexy.
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The patties won't be frozen, which is good, we only wanted to keep them together in the freezer and keep the herbs from burning when we cook them.
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Add the patties one or two at a time (depending on the pan size) and don't mind crumbs falling off.
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DO NOT TURN THEM OR MOVE THEM until one minute after the bottoms start to show their brown on the side.
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Once they do, turn them over. Cook until you see the browning of the cakes on the (now) bottom, and then cover with a well-fitting lid for another minute.
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Plate the cakes and spoon on about 1 tbsp of the topping, and garnish with a little seaweed "roe."
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There you have it. These things rock. It took me a few tries to get the topping right, and I may change it a bit more in the future, but for now they seem to really compliment themselves quite well!
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