Recipe: Carrot Cakes (Mock Crab Cakes)

I try to drink one or two glasses of carrot juice everyday. It always bothers me to throw away the carrot pulp after juicing, so I’ve found some creative ways to use it (besides just compost). This is one recipe I make often, and everyone seems to like it. The ingredients aren’t exact and you can adjust them according to the amount of carrot pulp you are using and your own personal tastes. The one thing I keep constant is the equal ratio of carrot pulp and cooked brown rice.

equal amounts of fresh carrot pulp and cooked brown rice (a good way to use up leftover rice)

finely chopped sweet red and green peppers

finely chopped onion

1 – 2 cloves pressed garlic

1 – 2 Tbsp. Braggs Liquid Amino Acids (or soy sauce), to taste

1 tsp. Old Bay Seasoning

1 tsp. Nori (kelp) flakes

1 – 2 Ener-G Egg replacer (according to package directions)

Seasoned bread crumbs (enough to hold it all together when molded into cakes)

Put all ingredients into a large bowl and mix well with a wooden spoon. You want the mixture to hold together and not be crumbly. With your hands form handfuls of mixture into oval shaped patties, about 3/4 inch thick. (Wetting your hands during this process helps keep the mixture from sticking to your hands).

Fry patties, several at a time, in a large heavy frying pan containing about 1/8 inch hot oil. I use light olive oil — not the extra virgin kind (save extra virgin olive oil for your salad dressings). I have also baked them on an oil sprayed pan in a 400 degree oven for about 30 minutes, spray cakes, and turn once. I like the way they turn out fried better because they are firmer, but you have to stand there while frying. Baking is easier, and doesn’t require your full attention, but the cakes will be less firm. Either way these are delicious!

Serve these with a sauce made from Vegenaise and horseradish. Make it as hot as you like.

Recipe: Lentil Loaf

   I must applaud my husband, who has been a real sport about sampling, and even learning to like, all the “bunny food” and tofu I have served him over the last 9 years when he joined me in this vegetarian lifestyle. Once upon a time my husband told me that his favorite meal was meatloaf, mashed potatoes with gravy, and peas. Let me assure you it has been A LONG TIME since he’s had that meal! So he was more than pleased when I served this Lentil Loaf last night with, you guessed it, mashed potatoes, gravy, and peas.

   I found this recipe on-line. It was listed as an adaptation of a recipe in Linda McCartney’s Home Cooking vegetarian cookbook. I made a couple of changes myself, and think it is a wonderful meatless loaf recipe. I found that it is best to make it ahead of time (the day before is good) because that gives the loaf time to firm up in the pan. After it is completely cooled you can easily slice and reheat individual portions to serve.

1 1/2 c. lentils

1 c. grated veggie cheddar cheese

1 onion chopped

salt and pepper to taste

1 tsp. dried herbs (I used poultry seasoning)

1 c. Italian breadcrumbs

1 egg replacer (I used Ener-G Egg Replacer)

3 Tbs. organic butter

   Preheat oven to 350 degrees. Spray 1 lb. loaf pan with PAM or equivalent.

   Wash lentils and drain. Cover lentils with 3 – 3 1/2 c. water in a large saucepan. Cover and bring to a boil. Simmer 20-30 minutes until fairly soft.

   Mix in veggie cheese, onions, salt, pepper, and herbs.

   Add breadcrumbs, egg replacer, and butter to the lentil mixture. (Add more breadcrumbs if it seems too wet and sloppy).

   Press mixture into prepared loaf pan and bake for 40-45 minutes. Cool completely before removing from pan.

   Serve with vegetarian gravy.

Sun-dried Tomato/Greek Olive Pasta

   This is a favorite make-ahead recipe of mine. If you mix together all the ingredients but the pasta the night before, then making dinner the next day will be easy. This is so great to do if you’re expecting company for dinner and have to work that day. Plan ahead, and all you have to do before your guests arrive is make the pasta and this dish is DONE! 

    I have also added leftover grilled vegetables along with the pasta, and this made the dish even more interesting. I love the new wholegrain pastas that are now available in supermarkets making even a pasta dish healthy.

1/4 cup oil-packed sun-dried tomatoes, chopped, plus 1 Tbsp. reserved oil

1/4 cup pitted kalamata olives, chopped

1 Tbsp. extra virgin olive oil

2 lg. cloves garlic, finely chopped

1/4 tsp. oregano

1/4 cup toasted pine nuts (Optional, but so good). I just toast them in the toaster oven.

salt and pepper to taste

   Place all of the above ingredients into a bowl and set aside. (Cover and refrigerate if using tomorrow).

   Meanwhile prepare 8 oz. of your favorite pasta (Try the wholegrain — rotelli works really well) according to package directions. Drain. If adding any leftover veggies warm them up now.

   Mix everything together.

   ADD: 1/4 – 1/2 cup pesto, (small jars of pesto can be found near spaghetti sauce in the supermarket). The pesto will add a lot of flavor, color, and texture.

Miracle Fat-Burner Stew

      I found this recipe about five years ago in a magazine, and have used it many times since. It makes A LOT. (I had to buy a large stock pot just to accommodate this recipe — a traditional dutch oven will not do). It is great for when you are cooking for a crowd, but if you are cooking for just one or two you can use one of the variations on different nights so you don’t get bored. It also freezes well. Serve with a crusty wholegrain bread.

Makes 10 (2-cup) servings: 258 cals.; 18 g. protein; 4 g. fat; 45 g. carbs.; 1.54 mg. sodium; 0 mg. chol.; 12 g. fiber

1 1/2 bags (1 lb. ea.) dried lentils

2 Tbsp. olive oil

2 c. chopped onions (1 12 oz. bag frozen)

2 Tbsp chopped garlic (6 cloves)

1 can (6 oz.) tomato paste

10 c. vegetable broth

1 can (28 oz.) stewed tomatoes

1 Tbsp. salt

1 tsp. paprika

1 tsp. cayenne pepper

2 bags (1 lb. ea.) assorted frozen vegetables (broccoli, cauliflower, & red pepper work well)

3 Tbsp. wine or balsamic vinegar

Sort and rinse lentils. In a very large pot saute onions and garlic in olive oil for 4 – 5 minutes. Add lentils and cook 1 minute, stirring. Add tomato paste and cook 1 minute stirring. Add broth and spices. Break up tomatoes into pieces with back of spoon. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are very soft (ab. one hour).

About 10 minutes before serving add frozen vegetables and vinegar. Heat through.


To one (2-cup) serving of stew, stir in any of the following and simmer 3 – 5 mins.


   1/2 c. cubed firm tofu

   1 tsp. soy sauce

   1 tsp. peanut butter (reduced fat)

   1/2 tsp. sesame oil

   1 sliced scallion


1/2 c. salsa

Heat through and top with 1/4 c. shredded veggie cheese


1/4 c. frozen baby carrots

1/4 c. orange juice

1/4 c. canned pumpkin

1/8 tsp. ground cinnamon


1 tsp. curry powder

1 tsp. tumeric

1 Tbsp. golden raisins

2 Tbsp plain soy yogurt

1 Tbsp cashews

1 tsp. chopped cilantro