Mashed ripe banana and Japanese ceremonial matcha powder make this cake this cake is one of the most beloved in my cookbooks. The banana adds sweetness and moisture and the matcha is packed with antioxidants and vitamins.
Technique tip: Double the cake recipe, and bake in 2 pans to make a two-layer birthday or celebratory cake!
Swap option: You can also make this cake with your favorite all-purpose flour.
Ingredients
Preparation
For the cake:
1. Pre-heat the oven to 350°F. Lightly coat an 8- or 9-inch round cake pan with unrefined coconut oil or baking spray. Cut a round of parchment paper and place in bottom of the pan.
2. In a medium mixing bowl, mash your banana well. Add the sugar and coconut oil and beat with a whisk. Stir in the vanilla and water, and whisk well to combine.
3. In a small mixing bowl, combine the flour, almond meal flour, cornstarch and sea salt. Add the dry ingredients to the wet and gently mix. Add in the sifted matcha powder and mix, using a whisk, until combined, but do not over mix. Very last, add in the baking soda and apple cider vinegar and fold in well.
4. Immediately pour the batter into the prepared cake pan. Place into the lower rack of the preheated oven and bake for approximately 26 minutes.
5. Remove from the oven and cool completely prior to icing the cake.
For the dark chocolate-coconut icing:
In a large mixing bowl, add the powdered sugar, unsweetened cocoa powder and coconut milk. Whisk well together to combine, mix well with a whisk and or spatula, until fluffy and creamy.
To assemble:
Once the cake has cooled completely, remove from the baking pan, frost with the icing, slice and serve.
Being vegan isn't as difficult as some people make it out to be, but eating the same dish every day sure is. More than one attempted vegan has broken their streak because they didn't have the know-how to keep their cooking varied -or worse because they relied too heavily on salads.
But with the right ingredients on hand, your vegan cooking rotation can include a wide array of different and delicious meals that are as healthy or indulgent as you'd like. Here are eight ingredients you should always keep in stock.
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
If you’re searching for a game-changing recipe that will make you look like an iron chef, you have to try this staple vegan Beer Battered Mushroom Burger with Beer Cheese!
Beer Battered Mushroom Burger [Vegan]
Serves
2-4
Cook Time
40
Ingredients
For the Beer Battered Mushrooms:
1/2 cup almond milk
1/2 cup light beer
1 cup white or whole wheat flour
1 teaspoon garlic powder
Salt/pepper to taste
1 tablespoon oil
2 mushroom caps
1 cup Panko bread crumbs
Other: 2-4 buns, 1 avocado, lettuce
For the Optional Shiitake Bacon:
1 cup sliced shiitakes
1 teaspoon liquid smoke
1 tablespoon vegan Worcestershire
1 teaspoon soy sauce
3 tablespoons coconut oil or olive oil (melted)
1 tablespoon maple syrup (optional)
1/4 teaspoon red pepper flakes
1/4 teaspoon black pepper
For the Beer Cheese Sauce:
1/2 cup vegan beer (wouldn’t do a light beer)
1 large tablespoon Dijon
2 tablespoons vegan Worcestershire Sauce
1 tablespoon Sriracha or hot sauce
1 teaspoon garlic powder
1/2 cup soaked cashews (longer you soak, smoother the texture)
1/2 cup almond milk
1 large carrot, fork tender
1/2 large white potato, fork tender
Salt/Pepper as desired
Preparation
Beer Cheese: Combine everything in a blender and puree until smooth. Add additional spices if desired!
Shiitake bacon: Shiitake bacon: coat sliced shiitakes in all of the ingredients, let soak for an hour or longer, bake on 250 for 45mins, rotate after 25 minutes to ensure crispy shiitakes!
Preheat oven to 450°F. Remove the core to the mushrooms. Combine almond milk, beer, flour, garlic powder, pepper and olive oil in a large bowl. Create a separate bowl with the Panko. Dip the pieces in the batter (let any excess drip off), then coat in Panko, place on a foil lined the pan and bake 15 minutes. Remove from heat, top with avocado, shiitake bacon, lettuce and beer cheese, enjoy!
EXPLORE MORE RECIPES WITH THESE INGREDIENTS:
AUTHOR & RECIPE DETAILS
Drool-worthy vegan recipes that are deceptively easy.
My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com
Angel food cake can seem intimidating, but have no fear! It's basically just whipped egg whites and sugar. When whipping your egg whites, give them plenty of time to get to stiff peaks. Bonus: You'll get a nice arm workout.
Advertisement - Continue Reading Below
Yields:
10
servings
Prep Time:
0
hours
15
mins
Total Time:
1
hour
0
mins
Cooking spray, for pan
1 c.
all-purpose flour, sifted
1/4 c.
cornstarch
1/2 tsp.
kosher salt
12
egg whites, at room temperature
1 tsp.
cream of tartar
1 1/2 c.
granulated sugar
1 tsp.
pure vanilla extract
1/2 tsp.
almond extract
Whipped cream, for serving
Sliced strawberries, for serving
Preheat oven to 350° and grease a tube pan with cooking spray. In a large bowl, sift together flour, cornstarch, and salt.
In another large bowl beat egg whites and cream of tartar until soft peaks form, then gradually add sugar until stiff peaks form. Beat in extracts.
Gently fold in half the dry mixture until fully combined, then fold in remaining dry mixture until just combined. Be careful not to deflate egg whites!
Pour batter into prepared pan and bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Let cool 15 minutes then remove from pan and let cool completely.
Serve with whipped cream and strawberries.
Clutch have released a video for their brand new track Hot Bottom Feeder.
It’ll feature on the band’s upcoming studio album Book Of Bad Decisions, which is set to arrive on September 7 via their own Weathermaker Music label.
Rather than go for a conventional promo to showcase the track – which pays tribute to the humble crab – the video shows frontman Neil Fallon whipping up a batch of tasty Maryland crab cakes for his bandmates.
The shoot also includes the recipe so you can make them yourself while you listen to the follow-up to 2015’s Psychic Warfare.
Check it out below.
Speaking about the new album, Fallon said: “Naming a record is a hand-wringing exercise – it’s like naming a child. Personally, I was reluctant to name it after a song because that catapults that song into the limelight.
“But thinking about it, Book Of Bad Decisions really grew on me because it implies it that every song is a chapter in this book of bad decisions.”
1. Gimme The Keys 2. Spirit Of ’76 3. Book Of Bad Decisions 4. How To Shake Hands 5. In Walks Barbarella 6. Vision Quest 7. Weird Times 8. Emily Dickinson 9. Sonic Counselor 10. A Good Fire 11. Ghoul Wrangler 12. HB Is In Control 13. Hot Bottom Feeder 14. Paper & Strife 15. Lorelei
Clutch - Book Of Bad Decisions Clutch return with Book Of Bad Decisions - the follow-up to 2015's Psychic Warfare. If tracks Gimme The Keys, How To Shake Hands and Hot Bottom Feeder are any indication, this is going to be massive.View Deal
DEAR MELBA: You can buy pound cakes already made, but add your own touch and make a spectacular cake.
POUNDCAKE WITH LEMON SAUCE AND STRAWBERRIES
1 can (10 ounces) sweetened condensed milk
1/2 cup sour cream
1 1/2 teaspoons grated lemon peel
1/4 cup lemon juice
1 store-bought pound cake (or use recipe above)
1 quart fresh strawberries
In medium mixing bowl, combine sweetened condensed milk, sour cream, lemon peel and lemon juice. Whisk until well mixed.
Split cake horizontally and place bottom half in the plate you plan to use for serving the cake. Cover with half the filling mixture. Add top cake layer and spread remainder of filling over top.
Clean strawberries, slice in halves and arrange over cake.
— Ella, Oklahoma City
DEAR MELBA: I found this pound cake recipe in a magazine about 25-to-30 years ago. It's so moist and will feed a crowd at your church or family get-togethers.
OLD-FASHIONED COCONUT POUND CAKE
2 1/2 sticks butter
3 cups sugar
6 eggs
3 cups flour
1 cartoon (8 ounces) sour cream
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 bag (approximately 14 ounces) coconut
Eggs and butter should be at room temperature before making this cake. Preheat oven to 300 F. Spray a Bundt pan with cooking spray. In large mixing bowl, cream butter and sugar together well. Add eggs one at a time, mixing well after each addition. Blend in flour, sour cream, salt, and vanilla. Stir in coconut. Spread in prepared pan.
Bake 1 hour and 15 minutes or until done.
— Gaynelle Wyatt, Chickasha
If you have a problem other readers might help solve or an idea you'd like to share, email mlovelace@oklahoman.com or write to Melba's Swap Shop, Box 25125, Oklahoma City, OK 73125. Please include your name and address.
<figure><img alt="Photo - Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] " src="//cdn2.newsok.biz/cache/r960-066c18c82726600ab6bc39ee1db245b7.jpg" title=" Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] "><figcaption> Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] </figcaption></figure><figure><img alt="Photo - Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] " src="//cdn2.newsok.biz/cache/r960-1d5cbde7fdaf73bb45eae60df13d5af3.jpg" title=" Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] "><figcaption> Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] </figcaption></figure><figure><img alt="Photo - Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] " src="//cdn2.newsok.biz/cache/r960-c8289db047de098eaa30a74db82db5e3.jpg" title=" Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] "><figcaption> Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman] </figcaption></figure>
Watermelon is the fruit of the summer. This versatile sweet fruit doesn’t have to be simply a dessert though. Gaiya’s Harvest Chef Petrina shares her grilled watermelon poke dish with us and we’re excited to give it a try! We first met Petrina on our Vegans, Baby Vegan Food Tour in June and have loved following her journey in town and seeing her vegan dishes she shares on her Instagram and Facebook.
Chef Petrina has been treating Las Vegas to her culinary skills for more than give years, working at restaurants such as Andiron and Americana. Chef Petrina, seeing the need for vegan fine dining food in Vegas, created Gaiya’s Harvest, a pop-up dinner and small events catering concept that also offers cooking lessons. Gaiya’s Harvest specializes in creating unique experiences by reimagining what vegan food can be.
“Once I became a vegan I knew I was on the right path. My entire life changed, and my families as well. I wanted to spread the word about veganism any way I could, and I wanted to teach people that what they eat can change their lives,” she says.
And now, go and make her Grilled Watermelon Poke!
Ingredients
1 seedless baby watermelon
1 medium onion
2 scallion stems (green onion)
1 tsp minced garlic
4 tbsp sesame oil
1/2 cup soy sauce, tamari or liquid aminos
1 tsp rice wine vinegar
2 tbsp Togorashi (Japanese spice mix)
1/2 tsp red chili flakes
2 tbsp sesame seeds (white or black)
1 toasted nori sheet (seaweed)
1 lemon
2 avocados
3 sprigs cilantro
salt and pepper to taste
Directions
1. Clean and remove watermelon from it’s rind. Cut into large enough slices to place on the grill. Peel and cut the onion in half.
2. In a small bowl, mix together the togorashi, chili flakes and sesame seeds. Then, using your hands, crush the nori (seaweed) sheet into small pieces and add to the togorashi mix.
3 Whisk together the sesame oil, soy sauce, rice wine vinegar, and ½ of the lemon (juice) to create a liquid marinade.
4. In a sealable container, liberally season the watermelon with the togorashi mix and half of the liquid marinade. Shake to distribute evenly, let sit 30 minutes. Set aside the remaining marinade.
5. Heat the grill, then add watermelon. Grill until grill marks appear on each side of the watermelon slices (roughly 5 minutes per side). Grill the onion. Remove from grill and let cool.
6. Once cool enough to handle, cut the watermelon slices into medium diced cubes, or traditional poke size. Using a strainer, press out excess water from watermelon (it will be a lot of water).
7. Return your watermelon to a resealable container. Small dice the grilled onion and add it to the watermelon. Add the remaining liquid marinade, minced garlic and sprinkle with the togorashi mix and salt and pepper. Let sit refrigerated.
8. Clean and cut avocado into small dices and place in a bowl. Finely chop cilantro and add to the avocado. Squeeze in the other half of the lemon and finish with salt and pepper.
9. When ready to serve, strain off any excess liquid marinade that you don’t want present in the watermelon poke (there maybe a lot of water).
10. Thinly slice scallions and add to the watermelon poke. Serve poke with avocado mix and topped with scallions and togarashi mix. Taste and adjust with salt and pepper if needed
*Try serving with fried rice paper (Banh Trang) or fried rice noodle.*
Pin it!
**NEW! Vegans, Baby presents Vegans, Baby Food Tours in Las Vegas. Book your spot today!**
*The 2018 Las Vegas Vegan Food Guide is out now! Download or purchase the full-color print guide today and find out all the best spots for vegan food in Las Vegas, featuring more than 30 categories and 70 picks!*
*Support the businesses who support vegans! Check out our Deals section with special offers on Las Vegas restaurants, health and wellness services, national products and more!*
*Want some groovy vegan products? Check out our list of faves over on Amazon. Please note: when you purchase through this link, we receive a small commission. This proceeds go directly to the operation of Vegans, Baby.
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!
Kimchi and tofu are a match made in culinary heaven. Both ingredients have haters for sure but those who appreciate the flavors of both will love this vegan recipe. The tofu soaks up the spicy broth, and the kimchi lends a well-balanced tang!
Korean Style Tofu Stew [Vegan]
Ingredients
1 block soft tofu, cut into bite-sized pieces
1 cup kimchi
2 teaspoons Gochujang
1/2 medium onion, diced.
1/2 cup shredded carrots
1 tablespoon Vegetable oil
3 cups vegetable stock
2 teaspoons soy sauce
2 green onions, sliced thin
Sesame seeds for garnish
2 cups cooked rice or noodles
Preparation
In a medium soup pot, heat oil over medium-high, when it simmers, add onions, cook until they are translucent.
Add gochujang and cook together for a minute or so.
Add kimchi, stock, and soy sauce.
Add tofu, bring to a simmer.
Serve over rice or noodles and top with green onions and sesame seeds. You can mix and match vegetables and toppings as you prefer
AUTHOR & RECIPE DETAILS
From Ogden, UT, to Portland, OR, I love cooking, recipe development, sourcing ingredients, teaching others to cook and making delicious food for everyone on the dietary spectrum. Eat, drink, and be local!
In her bestselling, award-winning cookery debut, Feed Me Vegan, Lucy Watson brought simple, straightforward vegan comfort food to legions of vegans – both new-adopters and plant-based veterans.
Now she’s back with a book of all-new vegan recipes to suit every mealtime, celebration, and your Instagram feed.
Meet Lucy in Nottingham as she discusses her new book of easy recipes for everyday veganism, Feed Me Vegan: For All Occasions, followed by a book signing
Waterstones, Nottingham Thursday 13th September 18:30
Carol Aiken is very, very particular about her crab cakes and wants no filler, no seasonings and little binder holding the shellfish together.
"With Eastern Shore relatives, my crab cake preference is crab meat, an egg, butter for frying and a cast iron pan," she wrote in a recent email.
This summer, I've embarked on the Great Delaware Crab Cake Search and have asked readers to share their favorite places in the state to get crab cakes.
Emails and voicemails have been pouring in ever since with hundreds of suggestions. I've been checking out the top recommendations and have been sharing results along the way.
So far, my favorite spot is Woody's Dewey Beach Bar & Grill. The crab cakes served at Racing Legends restaurant at Delaware Park come in a close second. This hunt will be going on all summer. Stay tuned for more updates.
When sifting through responses, the one thing that did surprise me was several readers sent us crab cake recipes.
Aiken was one of several readers who said: "I don't order crab cakes in restaurants anymore — ahhhh, the disappointment."
However, while dining out at Wilmington's Tonic Bar and Grille, she caved and tried its cakes. Aiken said she thought she was going "to let them down easy," but was surprised to find the crab cakes "meaty, tasty, and filling. I'm sold. Just don't tell my relatives."
While Aiken didn't send a recipe for her family's crab cakes, another reader, Reed Paynter, shared one that he said was "obtained from a little Baltimore tavern more than 50 years ago." (Recipe is below.)
Paynter told us: "I grew up in Balamer Merlin (people from Baltimore don't use hard consonants and tend to slur their words), and I love crab cakes. Now, I live in Wilmington and am also doing a search on my own for the best crab cake here."
He says he likes the Mendenhall Inn, a Pennsylvania restaurant in Concordville, Delaware County, off Route 52, just over the state line. (Sorry, but we're only looking at Delaware restaurants for our search.)
But back to Paynter's own crab cakes. He says the best cakes have "only jumbo lump meat, and minimal binder are 'musts.'"
He added: "I prefer my crab cakes cooked the traditional way, sauteed or pan-fried."
Reader Marsha Mills didn't even bother to suggest an area restaurant for the best crab cake. She claims "the best crab cake" can be made from an "old Eastern Shore family recipe" that she sent us.
Mills' recipe its pretty straightforward. It has 1 pound of fresh-picked crab meat, one egg, a pinch of dry mustard, "a shake of Worcestershire sauce."
However, the one big secret, and some might even say unusual component, is the addition of 2 1/2 hot dog rolls, left out overnight. Mills crumbles the stale, leftover buns and then mixes the filler in with the other crab cake ingredients. (See recipe below.)
Hot dog! Give this one a try.
If you think you have an original, and possibly award-winning crab cake recipe, then consider entering the 27th Crab Cake Cook-Off taking place Oct. 7 at the University of Delaware's Coast Day celebration at its Hugh R. Sharp campus in Lewes.
The family-friendly event showcases how UD scientists serve coastal communities.
Eight finalists will be chosen from submitted recipes that are based around the preparation of two pounds of jumbo lump blue crab meat.
Finalists will prepare their dishes before a panel of judges. Crab cakes will be based on taste, balance of meat, texture and originality. Cash prizes range from $100 to $250.
The blue crab meat is provided for the final competition, but all other ingredients and cooking appliances must be provided by competitors.
Recipe submission and the registration deadline is Aug. 10. Go to www.decoastday.org for more information.
Here are some crab cake recipes:
Reed Paynter's Crab Cakes
1 pound jumbo lump crab meat
1 1/2 tablespoons cracker crumbs
Pinch of parsley
1 egg
2 tablespoons regular mayonnaise (not low fat)
1/2 teaspoon salt
1 teaspoon prepared mustard
Dash pepper
Dash Tabasco
1/2 teaspoon lemon juice
Whisk the cracker crumbs, mayonnaise, egg and other seasonings together. Combine with crab meat and toss gently to mix. Form into four thick cakes and refrigerate for 2 hours or more to set.
To cook, saute in butter on low heat, about 10-15 minutes per side until browned. Serve immediately.
Marsha Mills' Old Eastern Shore crab cakes
1 pound plus more fresh-picked crab meat
2 1/2 hot dog rolls, left out overnight
1 small egg
Pinch of dry mustard
A shake of Worcestershire sauce
Check the crab meat for shells. Crumble the hot dog rolls. Mix all ingredients together with your hands. Form 4 cakes and saute them in butter.
Crab cakes from the kitchen of Pearl Calhoun
A slightly adapted recipe from the "Delmar's Bicentennial Cookbook: Recipes Old & New from the Delmar Historical Society."
1 pound crab meat
1 egg
1 heaping tablespoon mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh parsley, chopped (the original recipe calls for dried parsley flakes)
1 tablespoons lemon juice
10 crackers, crumbled
Combine all ingredients, mix well, make into cakes and fry in butter and or vegetable oil until brown on both sides. (The original recipe calls for frying in shortening.)
MORE ON CRAB CAKES
Woody's in Dewey tops in Delaware Crab Cake Search
The hunt is on for Delaware's best crab cakes
Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com and on Twitter @pattytalorico
Carol Aiken is very, very particular about her crab cakes and wants no filler, no seasonings and little binder holding the shellfish together.
"With Eastern Shore relatives, my crab cake preference is crab meat, an egg, butter for frying and a cast iron pan," she wrote in a recent email.
This summer, I've embarked on the Great Delaware Crab Cake Search and have asked readers to share their favorite places in the state to get crab cakes.
Emails and voicemails have been pouring in ever since with hundreds of suggestions. I've been checking out the top recommendations and have been sharing results along the way.
So far, my favorite spot is Woody's Dewey Beach Bar & Grill. The crab cakes served at Racing Legends restaurant at Delaware Park come in a close second. This hunt will be going on all summer. Stay tuned for more updates.
When sifting through responses, the one thing that did surprise me was several readers sent us crab cake recipes.
Aiken was one of several readers who said: "I don't order crab cakes in restaurants anymore – ahhhh, the disappointment."
However, while dining out at Wilmington's Tonic Bar and Grille, she caved and tried its cakes. Aiken said she thought she was going "to let them down easy," but was surprised to find the crab cakes "meaty, tasty, and filling. I'm sold. Just don't tell my relatives."
While Aiken didn't send a recipe for her family's crab cakes, another reader, Reed Paynter, shared one that he said was "obtained from a little Baltimore tavern more than 50 years." (Recipe is below.)
Paynter told us: "I grew up in Balamer Merlin (people from Baltimore don't use hard consonants and tend to slur their words), and I love crab cakes. Now, I live in Wilmington and am also doing a search on my own for the best crab cake here."
He says he likes the Mendenhall Inn, a Pennsylvania restaurant in Concordville, Delaware County, off Route 52, just over the state line. (Sorry, but we're only looking at Delaware restaurants for our search.)
But back to Paynter's own crab cakes. He says the best cakes have "only jumbo lump meat, and minimal binder are 'musts.' "
He added: "I prefer my crab cakes cooked the traditional way, sauteed or pan-fried."
Reader Marsha Mills didn't even bother to suggest an area restaurant for the best crab cake. She claims "the best crab cake" can be made from an "old Eastern Shore family recipe" that she sent us.
Mills' recipe it's pretty straight forward. It has a 1 pound of fresh-picked crab meat, one egg, a pinch of dry mustard, "a shake of Worcestershire sauce."
However, the one big secret, and some might even say unusual component, is the addition of 2 1/2 hot dog rolls, left out overnight. Mills crumbles the stale, leftover buns and then mixes the filler in with the other crab cake ingredients. (See recipe below.)
Hot dog! Give this one a try.
If you think you have an original, and possibly award-winning crab cake recipe, then consider entering the 27th Crab Cake Cook-Off taking place Oct. 7 at the University of Delaware's Coast Day celebration at its Hugh R. Sharp campus in Lewes.
The family-friendly event showcases how UD scientists serve coastal communities.
Eight finalists will be chosen from submitted recipes that are based around the preparation of two pounds of jumbo lump blue crab meat.
Finalists will prepare their dishes before a panel of judges. Crab cakes will be based on taste, balance of meat, texture and originality. Cash prizes range from $100 to $250.
The blue crab meat is provided for the final competition, but all other ingredients and cooking appliances must be provided by competitors.
Recipe submission and the registration deadline is Aug. 10. Go to www.decoastday.org for more information.
Here are some crab cake recipes:
Reed Paynter's Crab Cakes
1 pound jumbo lump crab meat
1 1/2 tablespoons cracker crumbs
Pinch of parsley
1 egg
2 tablespoons regular mayonnaise (not low fat)
1/2 teaspoon salt
1 teaspoon prepared mustard
Dash pepper
Dash Tabasco
1/2 teaspoon lemon juice
Whisk the cracker crumbs, mayonnaise, egg and other seasonings together. Combine with crab meat and toss gently to mix. Form into four thick cakes and refrigerate for 2 hours or more to set.
To cook, saute in butter on low heat, about 10-15 minutes per side until browned. Serve immediately.
Marsha Mills' Old Eastern Shore crab cakes
1 pound plus more fresh-picked crab meat
2 1/2 hot dog rolls, left out overnight
1 small egg
Pinch of dry mustard
A shake of Worcestershire sauce
Check the crab meat for shells. Crumble the hot dog rolls. Mix all ingredients together with your hands. Form 4 cakes and saute them in butter.
Crab cakes from the kitchen of Pearl Calhoun
A slightly adapted recipe from the "Delmar's Bicentennial Cookbook: Recipes Old & New from the Delmar Historical Society."
1 pound crab meat
1 egg
1 heaping tablespoon mayonnaise
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh parsley, chopped (the original recipe calls for dried parsley flakes)
1 tablespoons lemon juice
10 crackers, crumbled
Combine all ingredients, mix well, make into cakes and fry in butter and or vegetable oil until brown on both sides. (The original recipe calls for frying in shortening.)
MORE ON CRAB CAKES
Woody's in Dewey tops in Delaware Crab Cake Search
The hunt is on for Delaware's best crab cakes
Contact Patricia Talorico at (302) 324-2861 or ptalorico@delawareonline.com and on Twitter @pattytalorico
(MEATLESS MONDAYS/VEGAN RECIPES) These Sunrise Nori Wraps with Spicy Tahini Drizzle make for the perfect light lunch, snack, or appetizer for this week’s Meat-Free Monday recipe.
Not only are these wraps raw, vegan, and gluten-free, but they are absolutely delicious, too!
The best part? You can whip up the spicy tahini dressing, chop the veggies, and wrap them in just 15 minutes or less! As always, happy eating! — Global Animal
Sunrise Nori Wraps With Spicy Tahini Drizzle. Photo Credit: E.A. Stewart
Sunrise Nori Wraps With Spicy Tahini Drizzle
Yield: 4 wraps
Ingredients:
Sunrise Nori Wraps
4nori seaweed sheets
1/4small head red cabbagevery thinly sliced
1large carrotpeeled and juliened
1small yellow summer squashjulienned
1small cucumberjulienned
1large ripe avocadopitted, peeled, and sliced
1recipe Spicy Tahini Drizzle
Spicy Tahini Drizzle
2tablespoonsfreshly squeezed lemon juice
1 1/4tablespoonschickpea miso paste
1tablespoonraw tahini
2medjool datespitted
1garlic cloveminced
1/4teaspooncrushed red pepper flakes
Wateras needed to thin the drizzle
Directions:
Place the nori sheets on a flat surface. Divide the cabbage, carrot, squash, cucumber, and avocado among the sheets. Top each pile of vegetables with a heaping tablespoon of the Spicy Tahini Drizzle, and the roll up the nori sheets into a tube shape.
Make the tahini: Combine all of the ingredients except the water in a blender. Blend, adding water 1 teaspoon at a time as you go, until the mixture becomes a thin sauce.
Chef Gilligan's 4th of July flag cake.Getty images
This fourth of July flag cake recipe with strawberries and blackberries is easy to bake and fun to make.
Calling all non-bakers: If you’re not big on creating cakes and baked goods but are still interested in a fun and patriotic treat to serve to guests at home, friends and family at 4th of July gatherings, I invite you to try this easy recipe for Independence Day Celebration Cake.
Easy to bake and fun to make, this Celebration Cake can be tailored to fit your individual needs, tastes or requirements depending upon what flavor of cake you opt for, what type and flavor of icing you use, and even what berries you choose.
If you are long on plans but short on time and looking to make this dessert even easier, use a boxed cake mix rather than making a cake from scratch. And while blueberries are pretty much a must to create a panel of stars, feel free to substitute halved strawberries or cherries instead of raspberries to create the stripes of the American flag.
Last thoughts: If you’re serving this cake at a home gathering, I encourage you to get even more creative with its presentation. Sparklers add a nice touch to any 4th of July celebration, and adding a few to this cake would make a stunning impression. Also, consider adding extra berries around the base of this cake and sprinkling them with a dusting of powdered sugar. You could also decorate the cake pedestal itself, or your entire tablescape with red, white and blue decor such as cut-out stars, miniature American flags, ribbon and confetti.
Now, onto the easy part…
4th of July Flag Cake recipe
Ingredients:
3/4 cups butter
1 2/3 cups sugar
3 eggs
1 tsp vanilla extract
2 cups all-purpose flour
2/3 cups cocoa
1 1/4 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 1/3 cups water
Vanilla Buttercream Frosting
3 cups powdered sugar
1/3 cups butter or margarine, softened
2 tbsp milk
1 1/2 tsp vanilla extract
Topping
1/2 pt blueberries
1 qt small evenly-sized strawberries
Method:
Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.
In a large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don't over mix).
Pour into the prepared baking pan.
Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
Cool for about 15 minutes then remove it from the pan. Cool completely on wire rack. Place cake on cardboard that's been covered with foil.
Frost cake with the vanilla buttercream frosting (method below).
Arrange blueberries in the upper left corner of cake, covering about 1/4 of the cake.
Arrange strawberries in rows to create the red stripes.
Vanilla Buttercream Frosting:
In a large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.
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Chef Gilligan's 4th of July flag cake.Getty images
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![<p>Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman]</p>](http://cdn2.newsok.biz/cache/large960_blur-066c18c82726600ab6bc39ee1db245b7.jpg)
![Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman]](http://cdn2.newsok.biz/cache/sq150-1d5cbde7fdaf73bb45eae60df13d5af3.jpg)
![Pound cake made from recipes submitted to longtime columnist Melba Lovelace, who writes Melba's Swap Shop for The Oklahoman in Oklahoma City. [Photo by Dave Cathey, The Oklahoman]](http://cdn2.newsok.biz/cache/sq150-c8289db047de098eaa30a74db82db5e3.jpg)
