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Plant Craft Kitchen
United States
เข้าร่วมเมื่อ 21 ก.พ. 2015
Hi! My name is Rachel and welcome to my channel! I’m a professional chef, cookbook author and food photographer who helps home cooks improve their skills cooking plant based foods. I love creating recipes that celebrate the huge variety of tastes, textures and nutritional benefits offered in a plant based lifestyle. I especially love raw vegan food!I also teach cooking classes and offer recipe development services. Want to check more healthy and delicious veggie positive recipes? Just visit www.rachelcarr.com
When I’m not helping people cook plants, I’m spending time with my friends, exploring new places, nerding out over vegan pizza, and shooting delicious food.
EMAIL ADDRESS:
rachel@rachelcarr.com
When I’m not helping people cook plants, I’m spending time with my friends, exploring new places, nerding out over vegan pizza, and shooting delicious food.
EMAIL ADDRESS:
rachel@rachelcarr.com
Vegan Crab Cakes // EASY OIL FREE PLANT BASED RECIPE
// VEGAN CRAB CAKES.
Serves 2-4
Makes 10 "crab" cakes
Ingredients
2 can hearts of palm
1/2 cup tahini (or vegan mayo, if you cook with oil)
2 tsp seafood seasoning like Old Bay
1/2 tsp salt
2 each scallions chopped
1 cup rice cake crushed, plus more for coatind
Instructions
Drain and rinse the hearts of palm and chop them by hand or pulse them in the food processor until it has the texture of shredded crab. Transfer to a separate bowl.
In another bowl, mix the tahini (or mayo), seafood seasoning, salt, black pepper, and scallions. Whisk until thoroughly combined.
Add the rice cakes to the food processor and pulse until a fine crumbly texture is achieved. Mix into the hearts of palm mixture and fold together gently until well combined. Save some extra crumbled rice cakes into a shallow bowl or plate for coating the "crab cakes."
Preheat the oven to 400°.
Form the crab cakes into 2" wide patties that are about 1/2" thick. Coat both halves of the patties with rice cake crumbles. Season lightly with salt and pepper. Place the coated patties on a sheet pan lined with parchment paper. Bake for 20 mins and then flip and bake for 10 more mins.
// S U B S C R I B E.
th-cam.com/channels/lAKiGMG_tWfRaOgvRq5Wnw.html
// MODERN RAW COOKBOOK.
www.amazon.com/Modern-Raw-Healthy-Raw-Vegan-Balanced/dp/1624147259/ref=sr_1_1?keywords=modern+raw&qid=1573621849&sr=8-1
// F O L L O W.
Website | www.rachelcarr.com/
Instagram | @plantcraft_
Facebook | rachelcarr.chef/
// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, low fat, high raw recipes, and some cooked vegan recipes! I currently blog at www.rachelcarr.com, and work as a freelance vegan recipe developer, food photographer and content creator.
**Disclaimer: This video is not sponsored.
Serves 2-4
Makes 10 "crab" cakes
Ingredients
2 can hearts of palm
1/2 cup tahini (or vegan mayo, if you cook with oil)
2 tsp seafood seasoning like Old Bay
1/2 tsp salt
2 each scallions chopped
1 cup rice cake crushed, plus more for coatind
Instructions
Drain and rinse the hearts of palm and chop them by hand or pulse them in the food processor until it has the texture of shredded crab. Transfer to a separate bowl.
In another bowl, mix the tahini (or mayo), seafood seasoning, salt, black pepper, and scallions. Whisk until thoroughly combined.
Add the rice cakes to the food processor and pulse until a fine crumbly texture is achieved. Mix into the hearts of palm mixture and fold together gently until well combined. Save some extra crumbled rice cakes into a shallow bowl or plate for coating the "crab cakes."
Preheat the oven to 400°.
Form the crab cakes into 2" wide patties that are about 1/2" thick. Coat both halves of the patties with rice cake crumbles. Season lightly with salt and pepper. Place the coated patties on a sheet pan lined with parchment paper. Bake for 20 mins and then flip and bake for 10 more mins.
// S U B S C R I B E.
th-cam.com/channels/lAKiGMG_tWfRaOgvRq5Wnw.html
// MODERN RAW COOKBOOK.
www.amazon.com/Modern-Raw-Healthy-Raw-Vegan-Balanced/dp/1624147259/ref=sr_1_1?keywords=modern+raw&qid=1573621849&sr=8-1
// F O L L O W.
Website | www.rachelcarr.com/
Instagram | @plantcraft_
Facebook | rachelcarr.chef/
// RACHEL.
I’m Rachel and I’m a professional vegan chef. I love sharing super-healthy, low fat, high raw recipes, and some cooked vegan recipes! I currently blog at www.rachelcarr.com, and work as a freelance vegan recipe developer, food photographer and content creator.
**Disclaimer: This video is not sponsored.
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I think this is the best demonsration using canned kidney beans. Looks delicious. Thank you.
Great idea, thank you for sharing ❤ Heating the sandwich in the microwave first then pan toasting it will be better as you will avoid soggy bread.
Looks great, all the ingredients we use daily except the dates. Was it only 3 in total? Nice short and concise vid. Looking at your channel, it appears you may have given up, but I would suggest starting again (if you still have the passion) as the algorithm has changed to favour smaller channels again.
Looks wonderful. Is cauliflower one of those vegetables that releases water after it’s processed? Would it need to be squeezed out first, or does the chia absorb any water?
Looks delicious but the dressing too could have been raw. Heating up coconut (cream or otherwise) is not a good idea.
OMG, an authentic, down to earth creator on this app, that shares their knowledge for free without expecting any personal gains from it, by either showing a lil' too much skin, or making it seem like they are the main character in a 'look at my perfect life' -documentary🙏 And guess what: Video is from 3 years ago, likes to views ratio: questionable and astonishing 10!! interactions in the comment section. It's so sad to see how the magical TH-cam algorithm favors the same people, over and over. I had to dig deeper to come here and find this channel. Thank you, beautiful Rachel, for sharing this.
I will definitely be trying this!
❤
St. Louis is so lucky to have these 2 amazing vegan chefs
I just ordered your book off Amazon
Sooooo good!!!
❤
can you add a link to recommended probiotic capsules from amazon or iherb?
Process food : egg replacer, fake butter no thanks!!!
it is not RAW if it is baked ypu must dehydrate it in your dehydrater or leave in the sun for the day to go crispy
👯
This was really good ^-^
this looks amazing and easy, i might try this recipe with miso instead of nutrional yeast
Looks very tasty. When you let it sit in room temperature for 24 hours, do you have to have it in a cheese cloth, or can you let it sit in a glass jar? Like button fermented.
Is the almond butter you use oil free?
⭐⭐⭐⭐⭐
Looks great, but am seeking something a bit more basic: a veggie meat replacement based on lentils which can be used in a pot of chile, instead of the "1 lb. of hamburger". I don't like the commercial "veggie mince" we find in the frozen foods and wouldn't slop hogs with Beyond Meat products.
If you dehydrate it at 200 you will kill all the enzymes, the highest should be at 118. In this case it is no longer raw, it is baked.
OMG❤❤❤❤❤
not a fan of the high pitched noise in the background.
Are spring rolls raw vegan?
Vegan powerrr
Oh my 😊
Thank u ❤️🙏
Where can I find your easy cheese recepir
I'm so excited to make this cheese 🧀 😋 Thank you for sharing your recipe with us. Also, the music is so beautiful that I didn't want this video to end 😊
Where do you buy raw maple syrup
Great recipe. Thank you for also giving an oven bake option for those who don’t have a dehydrator 👍🏽
Everybody adds coconut cream from a can..... I don't believe for a second that that is raw.... it will be pasteurized before it is preserved in the can.... so why nobody seems to realize this I don't understand.
I think we’re all just doing the best we can
@@PlantCraft I'm sure, I'm not making a judgement here... but I am wondering why call it RAW if it isn't. As I have to watch a hundred recipe videos for one thing, that is misleading...
Cashews are also heated above raw status
This was so good! I used bok choy in place of the kale. The whole dish was so good. I love the chia seeds in with the cauliflower rice. Yum.
Great recipe! I tweaked a few things to fit what I had on hand, such as using fresh tomatoes and tomato sauce instead of whole canned tomatoes. Didn't use any oil. Added no-salt Mrs Dash to millet. Very, very good!!
Do pretty
There are also premade raw coconut wraps and nori seaweed
Ahhhhhh never use a mandolin without a guard… trust me. 🩵
This looks great and I'd love to try it but I don't have the almond butter or coconut cream, and not sure if I can get that one where I live. What purpose do each of them serve, and is there something I could substitute? Thanks!
Do you even need the bell pepper since you use turmeric?
Interesting, I've never heard of the Konjac plant before this, which is the ingredient in Shirataki/Miracle Noodles. IMO calling this pesto with no basil is pure blasphemy. I'm fine with subbing out cheese/nuts but come on, basil is literally the star in pesto and you just axed it out of the recipe yet still use the name. Blasphemy I say. I love the arugula for a spicy kick and avocado for creaminess. However as far as replacing the cheese you should know according to Dr. Stephen Cabral as well as Anthony William, author of the bestselling Medical Medium book series, Nutritional Yeast has the same chemical structure as MSG and is a known neurotoxin.
Thank you so much for sharing this amazing recipe ❤❤❤
Love how you used the thinly sliced cucumbers as the wrap for the rolls...great idea!
What can I use instead bok choy?
Bok choy is best due to the way that it cooks down without getting slimy. However, you can modify with another leafy green. Just watch out for wilting, etc. you will definitely have to play with any recipe you choose. You might try leeks or MAYBE some fennel root as well. Those might be something that could replace the bok choy.
Can I use sweetener instead? I am insulin resistant so even brown butter is a no no. Also-what can I substitute macadamia nuts with? They are veeery difficult to find here
My goodness that looks amazing!!!!
Its not raw if its baked at over 118°F, I'm a bit confused by it
Loved it!!!!
Wow love your recipe and presentation. I also like that you provide the full recipe without us having to click away to go to a website. New vegan subscriber 🌷