kelp

Cakes

  • 2 C. almonds
  • 2 C. walnuts
  • 1 ½ bell peppers, diced
  • 1 ripe avocado
  • ⅛ tsp. cayenne
  • ⅛ tsp. hing
  • 1 tsp. Himalayan salt
  • ¼ tsp. pepper
  • Water to moisten
  • ¼ C. lemon juice
  • 1 Tbsp. kelp powder
  • 1 Tbsp. dulse flakes
  • 2 tsp. mustard concentrate (*see below)

Hand cut the next three ingredients and fold in:

  • 4 tbsp fresh dill
  • 4 stalks of celery, finely diced
  • 1 bunch fresh parsley

Place all ingredients in a food processor and blend, adding water as needed to create a mixture that will stick together. Form into 6″ cakes. Dehydrate cakes at 145°F for 2 hours then flip and dehydrate at 115°F for 8 hours. (If using a conventional oven, set at lowest temperature, place cakes on baking sheet lined with parchment paper, place in oven, flip after 2 hours, check cakes at 3.5-4 hours. You want a firm outside and a moist inside. Conventional ovens work more quickly than dehydrators. Often times are cut in half when using a conventional oven so just be aware.)

Bread Crumbs

Coat cakes in pecan flour meal for a breaded look.

  • 3 C. pecans (processed into flour)
  • 2 tsp. Old Bay mix

Old Bay Mix ingredients:

  • 1 Tbsp. celery seeds, ground
  • 1 Tbsp. ground bay leaves
  • 2 tsp. fresh ground black pepper
  • 1 tsp. paprika
  • ½ tsp. dry mustard (ground dry mustard seed)
  • ⅛ tsp. nutmeg – fresh ground if possible
  • ⅛ tsp. cinnamon powder
  • ⅛ tsp. ground cloves
  • 1 tsp. salt

Using food processor: pulse all ingredients together

Tartar Sauce

Make a batch of Avo Mayo (**see below) then fold-in:

  • 3 Tbsp. chopped green olives
  • 1 stalk finely diced celery
  • 2 Tbsp. sauerkraut (optional)
  • 2 Tbsp. tarragon or dill, chopped
  • 2 Tbsp. red bell pepper, diced
  • 2 Tbsp. parsley, chopped

Serve kelp cakes on a bed of marinated kale salad (lemon juice, olive oil, salt) with a side of tartar sauce.

*Mustard Concentrate

(Make plenty ahead of time and save in the refrigerator)

Blend:

  • 1 C. mustard seeds (ground seeds first before adding Apple Cider Vinegar)
  • 3 Tbsp. Apple Cider Vinegar
  • 1 tsp. Himalayan salt
  • Add sufficient water to make a thick paste

**Avo Mayo

Blend:

  • 3 ripe avocados
  • ¼ C. olive oil
  • 2 Tbsp. lemon juice
  • 2 Tbsp. Apple Cider Vinegar
  • 1 tsp. mustard
  • ½ tsp. Himalayan Salt
  • ½ tsp. white pepper

Donations/Support

I appreciate your support.

$5.00

Advertisements