I have never let my schooling interfere with my education. - Mark Twain

Tuesday, August 4, 2009

From the land of pleasant living


The harvest is underway fast and furious in most parts around the Mid-A, just not here in my garden. I have loads of blossoms that keep dropping off the vines, but no squash/zucchini as of this post. Not to panic!

Zukes are not taking over my particular corner of the planet yet, but are available, so here is my favorite way to prepare the little monsters (which are currently from the farmer's market, until my vines start producing, if that ever happens).

They go great with a Natty Boh or other local brewski, and some local corn (roast it for the best results), which is beginning to take over the planet. Add a classic cucumber salad, and you are pleasantly set.

Chesapeake Bay Zuke Cakes
(Mock Crab Cakes)

Makes 8

Wet ingredients:
2 cups coarsely grated, thoroughly squeezed dry zucchini, unpeeled (about 2 medium; you must squeeze them until they beg for mercy)
1 small onion, finely minced
1 clove garlic, minced
2 Tbs. parsley, minced, more to taste
2 egg replacer servings, reconstituted with water (1 Tbs. of dry powder from recipe below, or use a commercial mix)
2 Tbs. vegan mayonnaise
1 Tbs. vegan Worcestershire sauce

Dry ingredients:

2 cups coarse dry bread crumbs
1 Tbs. Old Bay seasoning, more/less to taste (I tend to be generous)
1 tsp. baking powder
1/4 tsp. kelp powder, or more to taste, optional, for a "taste o' the sea"

oil, for frying

Combine wet ingredients in a bowl and mix well; do the same with the dry ingredients in another bowl.

Add wet and dry ingredients together in a large bowl, and fold together gently but thoroughly. Form mixture into 8 patties.

Heat 2 Tbs. of oil (or enough to coat the pan) in a skillet over medium-high heat. Fry in batches until golden brown on both sides, about 5 minutes per side. Add more oil to skillet if necessary during frying.

Drain on paper towels before serving.

Homemade Egg Replacer

1 cup potato starch
¾ cup tapioca flour
2 tsp. baking powder

Blend all ingredients thoroughly and store in an airtight jar.

To make one reconstituted egg substitute/serving:
Mix 1 ½ tsp. egg replacer with 2 Tbs. water and blend well.

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