Vegan Crab Cakes - Hell Yeah It's Vegan!
Summer isn’t over, right? Okay, good. So when you’re done listening to summer jams and hanging out at the beach, round up the last of this season’s zucchini and make these vegan crab cakes. They are awesome. As much as I love spending long hours by the Long Island Sound, seeing all the people fishing on piers every day seriously bums me out. It completely baffles me how one could be surrounded by sand and rocks and ocean and sky and somehow not be completely beside oneself in awe of all the plants and animals and ecosystems therein. Leave those dang sea creatures alone! I mean seriously, don’t you know that the planet is dying? Just go the heck home and make some zucchini cakes* instead. I promise 90% of the enjoyment you derive from eating the corpses of sea creatures can be attributed to salt, lemon, and bay leaves anyway. For optimal texture, be sure to let the zucchini sweat as long as possible, and then squeeze out as much liquid as you can. And don’t forget the sauce! Top these cakes with some cocktail and/or tartar sauce and serve with lemon wedges to round out your animal- and planet-friendly …
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