Tag Archives: vegetables


Cauliflower Cakes

Here we go again, the most used and abused vegetable out there for vegans! Cauliflower is very versatile and to no surprise that I had to make little patty cakes out of them. This can easily transform into a crab-less patty by substituting cauliflower for artichoke hearts. (TBD for that recipe! ) Sprinkling a little of my hometown classic seasoning Old Bay inside the mix or on top at the very end not only gives this recipe more flavor but that “seafood” kick. If you’re feeling daring, squeeze these bad boys in between 2 hamburger buns, slather some vegan mayo, tomatoes, lettuce and you have an amazing cauliflower burger. YUM!

These baked, crispy, light, and delicious cakes are best served warm with a little lemon-garlic aioli recipe found here.

Cauliflower Cakes

Cauliflower Cakes

2 ½- 3 cups cauliflower florets
½ cup Panko
1 flax egg (1 tbsp+3 tbsp water)
½ tsp garlic powder
¼ tsp paprika
salt and pepper, to taste
½ cup vegan mozzarella shreds
Old Bay seasoning, optional

Preheat oven to 400 degrees.
Steam cauliflower for about 5 minutes until tender to mash. In a separate bowl, mash steamed cauliflower with a fork. Carefully squeeze cauliflower mash until most of the water is drained. Pat dry with a paper towel.

In a clean mixing bowl, combine panko crumbs, flax egg, paprika, garlic powder salt and pepper. Add in cauliflower mash and mix well. Add in mozzarella shreds and mix until well combined. Roll a few pieces into ball shapes and form into patties. If the mixture is too wet, add a little more Panko to each patty before baking.

Spray cooking oil onto baking sheet and bake patties for about 10 minutes per side or until crispy and browned.

Note: Sprinkle Old Bay seasoning on top and enjoy with lemon-garlic aioli recipe found here.

xoxo Sarah



It’s said that all Marylanders put Old Bay on pretty much anything and everything. Sprinkle a little on pasta, chips, soup, vegetables, and even beer to give a little “seafood” flavor. As a Maryland origin, I do crave crab and crab cakes here and there (yes I said it) but not for the crab flavor itself but for the seasoning it comes with so why not just sprinkle a little Old Bay on vegan dishes to give a little taste of home?

Old Bay seasoning is that is well known for being the most common seasoning for seafood. It contains 18 herbs and spices that will give any dish a little kick of zest and flavor. More information found here.

Cauliflower is a well known hearty vegetable to us vegans. I did a little different take on this veggie to use the wholeness to bring a more filling and fine dish for dinner. “Throw some Old Bay on it!”

Old Bay Cauliflower Steak

Old Bay Cauliflower Steak

(Makes about 3 Steaks)

1 head cauliflower
2 tbsp Extra Virgin Olive Oil
1 1/2 tbsp Old Bay seasoning
half lemon, juiced
1 1/2 tbsp parsley flakes

Preheat oven to 400 degrees.

Remove leaves of the cauliflower and cut the stem, making sure not to cut the core. Slice 3/4 inch thick slices. Save the remaining cauliflower florets for another dish like buffalo cauliflower bites or cauliflower rice.

In a separate bowl combine olive oil, Old Bay, lemon juice, and parsley flakes. Spoon over prepared steaks to coat on each side.

Bake for 10 minutes on each side or until tender and has browned edges.

Enjoy with prepared quinoa, corn, or as a sandwich!

xoxo Sarah


VEGAN POT PIE (for two)

Vegan Pot Pie

Now this is comfort food at it’s finest, Thanksgiving is around the corner and I figured while everyone is out making large,  festive, feed-a-colony dinners, why not make some all time classics for those who are living the “small-er” life? Simple, comfort and hearty holiday meals.

Adding fresh sage gives this pie a more holiday feel to the dish. You can always add in fresh chopped rosemary or thyme and make it the highlight for your simple intimate holiday dinner.

Vegan Pot Pie

Vegan Pot Pie

Vegan Pot PIe

Ingredients for Crust:
1 cup all purpose flour
6 tbsp cold vegan butter (Earth Balance)
1/4 ice cold water
1/2 tbsp melted vegan butter
*Prep: Use cold materials/ingredients. Place mixing bowl in the freezer for about 15 minutes while making the vegetable filling.

Ingredients for Filling:
2 tbsp olive oil
2 clove garlic, minced
1 small onion, chopped
1 carrot, diced
1 small potato, diced
1/4 cup all purpose flour
1 1/4 cup vegetable broth
1/2 frozen peas
2 small sage leaves, finely minced
salt and pepper, to taste

Steps for Filling:
Preheat oven to 400 degrees
Meanwhile, heat oil on medium-high heat. Saute garlic, onions, carrots and potatoes for about 7-8 minutes until onions are translucent. Potatoes should be cooked but not entirely mushy.

Add flour and stir. Then add vegetable broth and stir, scrapping the bottom bits. Add sage, salt and pepper to taste. Set aside.

Steps for Crust:
Add flour into chilled mixing bowl. Add 6 tbsp cold butter and cut into flour using a fork or pastry cutter. Then use your hands to mix until mixture is a course cornmeal like texture. Slowly add water and mix until a dough forms. Roll dough into a ball.

Flour working surface and roll out dough into 1/2-1/4 inch thick. Using a cookie cutter or top of your ramekin, cut 2 large crust “tops.”

Fill 2 large ramekins with vegetable filling and top each with the crust “top”. Brush on melted butter on top of the crust and bake for 30-35 minutes or until crust is slightly golden and filling starts to bubble.

Serve warm and immediately.

xoxo Sarah