moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/
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Appetizers & Snacks, Recipes · August 6, 2020

Vegan Crab Cakes

Jump to Recipe Print Recipe

These crab cakes are for all the seafoodies out there! These delicious and healthy crab cakes are of course healthy and plant-based while keeping the flavor integrity of authentic crab cakes. They’re moist on the inside and crispy on the outside – paired with the tangy cream sauce I’m pretty sure I could fool the most diehard seafood lover.

Vegan Crab Cakes

Authentic Crab Cake Flavors

I haven’t had actual crab cakes in over ten years, so going into this recipe I was a bit rusty and playing it by ear. I used hearts of palm as opposed to artichoke hearts which are more commonly used for mimicking crab, and I think it made the texture even more realistic. I had my fish eating family members try it out and they confirmed the texture and flavor is on point! The best crab cakes should be:

  • Crispy on the outside, moist on the inside.
  • Textured and chunky.
  • Simple. Less is more – easy on the breadcrumbs!

Vegan Crab Cakes

Tangy, Textured, and Traditional

The dressing was so, so simple to make and lasts awhile in an airtight container in the fridge. The cakes can be enjoyed without the sauce, but I find the sauce gives them that extra oomph you associate with traditional crab cakes. A few notes on how I perfected these cakes –

  • Don’t add too much flour or bread/nut crumbs – the mixture is designed to be on the wetter side. When you pick up a raw patty, it should fall apart/deform, but remain in tact while in position on your baking tray. This ensures they get crispy on the outside but stay soft and wet on the inside. Nothing is worse than a dry crab cake!
  • Use an ice cream scooper to form your patties. I like THIS ONE from Amazon. Scoop your mixture and release it directly onto your baking tray (on parchment paper) then flatten with your hand. If you release it on a cutting board and have to relocate it, it’ll fall apart. Once it’s in position, don’t move it until you’re ready to flip it.
  • Bake for AT LEAST 25 minutes on each side. I did around 33 minutes on each side at 400 degrees and it was the perfect amount of crispy.

Vegan Crab Cakes

These cakes are great as an appetizer, but feel free to top them to a bed of lettuce (I like shredded romaine) then drizzle with a bit of the tangy cream sauce to make a salad. I personally think they’re meant to be finger food – make a big batch and enjoy on a platter with friends!

vegan-crab-cakes
Print Recipe

Vegan Crab Cakes

The perfect plant-based and healthy appetizer for summer! These cakes are as close to traditional crab cakes as you can get - crispy on the outside, wet on the inside.
Servings: 28 cakes

Ingredients

Crab Cakes

  • 1 can chickpeas drained and rinsed
  • 2 cans hearts of palms drained and rinsed
  • 3/4 cup nut crumbs regular bread crumbs or rice crumbs work too
  • 1 red bell pepper diced
  • 3/4 cup diced red onion
  • 3 stalks of celery diced
  • 2 tbsp dijon mustard
  • 3 tbsp vegan mayo I used the vegan mayo from Primal Kitchen
  • 1-2 tsp sea salt
  • 3 tbsp chickpea flour can sub for all-purpose flour or whole wheat flour
  • 2 tbsp chives diced
  • 1/2 juice of 1 lemon
  • 3 garlic cloves

Tangy Cream Sauce

  • 3/4 cup vegan mayo
  • 1/2 cup dijon mustard
  • 1 tsp lemon juice
  • 1/2 tbsp paprika
  • 1 tsp cajun seasoning
  • 1/2 tsp garlic powder

Instructions

  • preheat your oven to 400 degrees. add a piece of parchment paper to a baking tray (the bigger the better!) and spray avocado oil on top. you can use any type of oil spray, I prefer avocado
  • drain and rinse the chickpeas and hearts of palm. add to a food processor and pulse a few times. the mixture should be mixed well while remaining on the chunkier side. add to a large bowl
  • dice your onions, celery, and red pepper. pulse in your food processor with the garlic cloves. once mixed throughout (can also be on the chunkier side) add to the large bowl and mix
  • in your large bowl, add the remaining ingredients - diced chives, vegan mayo, crumbs (I used nut crumbs, bread or rice crumbs work too), lemon juice, chickpea flour, sea salt, and dijon mustard. mix well
  • start forming your patties! use an ice cream scooper if you have for best, even results. release the mixture from your scooper directly onto the parchment paper and flatten with your hand. be sure to release the patty directly where you want it as it's tricky to move once it's released
  • once all patties are formed on your baking tray, put in the oven for at least 25 minutes. because this mixture gives you so many cakes, it may take 2-3 rounds unless you have multiple baking trays
  • after 25 minutes, flip the patties with a spatula and bake for another 25 minutes. if you remove them and they are still soft/not crispy enough, flip them and bake for another 10 minutes on each side
  • while the patties are in the oven, add all your sauce ingredients to a small bowl and mix to combine. store in an airtight container in the fridge for up to 2 weeks
  • when your patties are done, let them cool for at least 10-15 minutes. they should firm up a bit more as they cool. store in an airtight container in the fridge for up to a week.

In: Appetizers & Snacks, Recipes · Tagged: summer recipe, vegan crab cakes, vegan recipe, vegan seafood, weight loss, Weight loss recipes

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Caprese Summer Salad

I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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on the blog

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Vegan Melon Caprese Summer Salad with Mozzarella and Prosciutto

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Baked Mac and Cheese – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Kabocha Squash Bowl with Carrot Miso Ginger Dressing – GF, V, Low FODMAP

Vegan Steamed “Crab” Dumplings

Vegan Steamed “Crab” Dumplings

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Follow @theplantcollective_

moisturizing serum from @dr.elsajungman ✨ 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
celebrating earth day with my current favorite sustainable skincare product! this serum is cruelty-free, plant-based, made with minimal ingredients, microbiome friendly, and female owned. I’ve been using it before bed and wake up with dewy, glowing, and super hydrated skin.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I have rosacea & eczema prone skin, and the one thing that has helped the most is keeping my skin hydrated. I add it under my moisturizer and it doesn’t feel greasy at all - plus it smells amazing🌼
⠀⠀⠀⠀⠀⠀⠀⠀⠀
and happy earth day! 🌎 here are a few things you can do today to say thank you to our planet—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
1. Eat a plant-based meal. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Ditch plastic bags and straws.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Invest in reusable grocery bags.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Choose sustainable body & household products.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
5. Plant a tree!
kabocha squash mac and cheese—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
another kabocha squash recipe! if you’re unfamiliar kabocha squash aka Japanese pumpkin is very similar in taste and texture to pumpkins, butternut squash, and sweet potatoes. they’re one of the only squash that is low FODMAP, so if you struggle with gut health/digestion you gotta try it.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for the breading I used @longevebrands breadless crumbs mixed with the kabocha squash seeds, olive oil, nutritional yeast, and salt. click the link in my bio for the full recipe🎃
kabocha squash bowl w/ carrot miso ginger dressing kabocha squash bowl w/ carrot miso ginger dressing—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
prob the most gut friendly meal I’ve ever made! this bowl is 100% low FODMAP meaning no icky IBS symptoms. whether you deal with IBS or not, the ingredients in this bowl are nourishing, loaded with micronutrients, and super gentle on the gut. we’ve got—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—baked kabocha squash
—spicy sautéed kale
—water chestnuts
—nori
—lotus root
—shredded carrots
—diced cucumber
—brown rice
—raw ginger
—green onion
—carrot, miso, ginger, sesame oil dressing
⠀⠀⠀⠀⠀⠀⠀⠀⠀
as always, this bowl is customizable and you can choose to omit any of the ingredients. if you’re having trouble finding certain ingredients, you can find most online or in your local Asian market.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I like to add lots of ingredients to keep my meals as diverse as possible - eating the same foods everyday can unfortunately cause intolerances. so try your best to eat as much of a variety as you can to keep your gut bacteria happy! 🦠 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe in the link in my bio🧡
tofu “egg” salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this is such an easy meal I eat allll the time. it takes literally minutes to prepare and tastes just like authentic egg salad. here’s how to make it:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—add a block of firm tofu (not to be confused with super firm) to a mixing bowl and use a fork to crumble. 
—mix in 3-4 tbsp of vegan mayo (I use @primalkitchen), 1/2 tsp turmeric, and 1/2 tsp black salt aka kala namak. mix well and top with pepper and chopped chives
—grab a tortilla (I use rudi’s gf spinach tortilla) and cut a line from the center of the tortilla towards the bottom
—add shredded romaine and a small scoop of egg salad to each of the 4 quadrants of the tortilla. carefully fold the bottom left quadrant up. fold again to the right, then complete folding the tortilla down. that might sound confusing - if you’re not familiar with how to fold a tortilla this way, google “tiktok tortilla hack”
—fry for a minute or so on each side. no oil required!
steamed “crab” dumplings— ⠀⠀⠀⠀⠀⠀ steamed “crab” dumplings—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you’re looking for fun recipes to make with you partner or family you gotta try this one. the filling is made from carrots, corn, artichoke hearts, vegan cream cheese, and old bay seasoning which mimic a fresh crab & veggie mixture. sub the corn and carrots for more artichoke hearts if you want the mixture to be strictly “crab” 🦀 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
you can pan fry these dumplings, but I prefer them steamed. all you’ll need is a bamboo steamer rack and a deep frying pan one inch larger than your steamer rack. specifications and product recommendations are in the blog post which can be found in the link in my bio🧡
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy sunday🥟
chlorophyll water is hot on tiktok right now - I f chlorophyll water is hot on tiktok right now - I feel pretty cool cause I’ve been on a chlorophyll water kick for years😌  I see a lot of tiktokers recommending random brands on Amazon which makes me CRINGE because if you’re gonna add chlorophyll to your water, your body deserves a reputable and healthy brand. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I’ve been using @sakaralife chlorophyll drops for years and genuinely have not found anything I like better. benefits include clear skin, reduced bloating, improved digestion, and stronger immune system. plus it has no taste!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
for 20% off use my code XOANNIEK at checkout 💚
steamed veggie dumplings🥟 ⠀⠀⠀⠀⠀⠀⠀ steamed veggie dumplings🥟
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes to date! I absolutely LOVE dumplings - not only are they delicious they’re so fun to make. I steamed mine with a bamboo steamer basket, if you don’t have one you can pan fry them.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
recipe and product recommendations in the link in my bio🧡
turmeric cauliflower & dijon butternut squash—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
this recipe has soooo much flavor, I contemplated splitting it into two smaller appetizers (which you can totally do!) we've got a baked turmeric cauliflower over a bed of dijon butternut squash and crispy asparagus topped with dill, cilantro, crushed macadamia nuts, and jalapeños. 
⠀⠀⠀⠀⠀⠀⠀⠀⠀
if you want to incorporate more simple veggies into your diet but don’t want to settle for bland, this one is for you.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
find the recipe in the link in my bio🧡
crispy rock tofu bowl—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
one of my fave recipes yet! this guy is inspired by Nobu’s rock shrimp tempura. before I was vegan, I loveddd rock shrimp so going into making this I knew I wanted to make it as realistic and tasty as possible.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
to get the tofu crispy I used super firm tofu (less water & higher protein) air fried in a small amount of sesame oil and oat flour. to get it super realistic I would have deep fried it, but my goal is to create healthy alternatives you can enjoy everyday rather than once in awhile treats.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
the sauce is made from vegan mayo, sweet chili sauce, sriracha, and maple syrup. if you don’t have vegan mayo accessible to you, easily make your own by blending or thoroughly whisking 1/2 cup oil (I like avocado oil best) with 1/4 cup plant-based milk (I like oat best) and 1 tsp of apple cider vinegar or white vinegar.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
full recipe here ⇣ or access thru the link in my bio. simply click the link, click all recipes, and find the recipe there!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://theplantcollective.co/crispy-rock-tofu-bowl/
dill pickle potato salad—
⠀⠀⠀⠀⠀⠀⠀⠀⠀
happy monday! here’s one of my easiest recipe of all time, perf for summer☀️ eat as is, atop a bed of lettuce, or alongside a phat burger 🍔 here’s how to make:
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—peel 3 russet potatoes then add to a pot of water. bring water to a boil. once potatoes are tender, drain and set aside to cool.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—in a bowl mix 1/4 cup vegan mayo (I like @primalkitchenfoods or @chosenfoods ), one diced red bell pepper (can sub for celery), 1/4 cup fresh dill, 1/4 cup fresh chives, 2 diced pickles, 2 tsp dijon mustard, and a tsp of sea salt.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
—chop potatoes into large cubes and add into the mix. store in the fridge for up to 5 days 🥔
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