Monday, May 7, 2012

Meatless Monday - Kelly's Asian Quinoa Crab Cakes:

It’s Meatless Monday here in Townieville.  I was a vegetarian for a short while when I lived with hippies in Philadelphia.  We were very into community and intentional living.  It was a peaceful, balanced way to live and while I’ve strayed a bit from it, I still try to incorporate it into my day to day life.  

The Hubs, who was  bit worried about my car plastered in peace signs and “Save Darfur” stickers on our first date, was actually the one to suggest Meatless Mondays.  He follows chef Mario Batali on Twitter and on Mondays he suggest recipes to try and gives facts about how unsustainable the meat based diet is on the environment, the treatment of animals, and the mass production of meat.  When Hubs brought it up, I jumped on board.  This is my first Meatless Monday recipe.  I included crab because as a vegetarian I was on the “eat fish” boat.  

When I started, I wasn’t sure the direction this Quinoa Cake would take.  I based it on the Veggie Quinoa Pattie Cookie Quinoa  Blog.  I used egg instead of flax and water, but I am intrigued by the combination. As I was compiling the veggies, quinoa, and flour I shouted to the Hubs in the next room “Do you want these to be Cajun, Italian or Asian.”  “Asian,” he replied, which was a good choice as I have a major obsession love of Asian. 

When the patties were ready, I placed some fresh greens from the Schenectady Green Market on a plate, drizzled them with Balsamic Glaze on top.  Then, two patties and some Mango Greek Yogurt on top.  I often read about replacing mayo, sour cream and other toppings with Greek Yogurt.  This is the first time I tried it and it was AMAZING.  The Hubs and I had a happy Meatless Monday.  Hope you try it too!  Enjoy!!

Kelly’s Asian Quinoa Crab Cakes
2 cups cooked Quinoa
1 can crab meat 
2 tablespoons flour (I used 50/50 wheat and white)
¼ to ½ cup edamame (I used frozen)
¼ to ½ cup corn (I used frozen)
Rice vinegar
Soy Sauce
Powered Ginger
Powered Garlic
2 eggs

Pre-heat oven to 400 degrees

In a medium sized bowl, mix quinoa, crab, corn, edamame, flour and any other veggies you want.
Add rice vinegar, soy sauces, and spices.  Usually three parts soy sauce to one part rice vinegar. 

*When first venturing in to the “pinch of this, pinch of that” type cooking I would mix the vinegar, soy sauce, and spices in a small bowl and taste it.  It will taste pretty bitter, but you’ll be able to tell if you will like it spread out through the dish.*

 Before adding the egg, taste the mixture and adjust as needed.  Then, scramble the eggs and add to the mixture.

Form into patties, place on a greased cookie sheet. Cook for 20 minutes, then flip over and cook for another 5 

Top with some Mango Greek Yogurt


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