- Makes 4 cakes
A fresh sea taste with a chickpea base —VeganSquid
What You'll Need
tofutti cream cheese
avocado oil (or any oil)
sheets of dried seaweed
sheet of kelp
ea. paprika, sage, wasabi, minced garlic
fresh basil and mint
- 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.
- Start heating a frying pan to a good medium heat (5 on my stove) with 3 tbsp oil.
- Form into four (tightly squeezed) equal sized (~8cm) wide patties and place onto parchment paper; add to freezer.
- Clean the food processor and dry quickly.
- Add avocado, wasabi, a sprinkle of salt and black pepper, and the tofutti to the food processor and blend until smooth and sexy.
- 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.
- Add the patties one or two at a time (depending on the pan size) and don't mind crumbs falling off.
- DO NOT TURN THEM OR MOVE THEM until one minute after the bottoms start to show their brown on the side.
- 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.
- Plate the cakes and spoon on about 1 tbsp of the topping, and garnish with a little seaweed "roe."
- 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!