Black Eyed Pea and Courgette 'Crab' Cakes

Since making the Cincinnati Spaghetti from The Superfun Times: Vegan Holiday Cookbook by Isa Chandra Moskowitz, I have been perusing the cookbook quite a bit of late.

Over the weekend, I made these vegan Black Eyed Pea and Courgette 'Crab' Cakes as I wanted to start using my tub of Old Bay Seasoning.  I made the recipe from scratch.  Soaking the black eyed peas overnight and cooking it the following day; and blitzing fresh breadcrumbs at home.

This is not a sponsored blog post - I bought this product to try

These vegan 'crab' cakes were nice, but they did not blow me away. I think I would prefer the Chesapeake Tempeh Cakes from Vegan Brunch for more 'fishy' flakiness, as these ones were made with grated courgettes and seemed to impart an element of dampness to these savoury cakes.

Still nothing goes to waste in our home, they were all eaten with homemade Sriracha mayo.

Other Savoury Cake Recipes 

Fishless Japanese Sea Vegetable and Nori Cakes

Savoury Kale Cakes 

Purple and Green Cabbage Potato Cakes

Parsnip Potato cakes

Courgette Potato Cakes

wild Garlic Potato Cakes

Garlic Portobello Mushrooms and Eggs

Another dish that I made this over the festive season - Baked Garlic Portobello Mushrooms with Eggs. 

A fancy brunch of sorts as we had more time to spend in the kitchen

This one is a sharing plate, a bit romantic don't you think ?!  

Of course you can make this in individual dishes.

It was inspired by a recipe for Wild Mushrooms such as chanterelles, and trompettes and Eggs that I saw in Kaukasis by Olio Hercules, I must admit I even mimicked the presentation which was also part of the appeal!

Its essentially garlic and mushrooms, in this case Portobello mushrooms roasted in the oven with olive oil and butter with some eggs baked in the oven for 5 - 10 minutes until set to our liking and finished off with red pepper flakes and parsley.  

Black chickpea and sweet potato frittata bites

I made these Black Chickpea and Sweet Potato frittata Bites over the festive period. 

I had some friends coming over for a few hours, so wanted to make some light bites and nibbles for them which included these Black chickpea and sweet potato frittata, which was sliced into bite size pieces.  Its both sweet and savoury.  You can see the studded black chickpeas and orange sweet potato chunks with a flicker of red here and there from a red pepper.  It was nice to nibble. 

As usual, I made way too much of this Black chickpea and sweet potato frittata bites. I wanted to give some to my guests to take home, but they were on their way somewhere else, so I ended up giving it to D to take into work the following day for his lunch at work.  He very much enjoyed it.  

I would like to add this is perhaps one of the easiest recipes to veganize by substituting the eggs for chickpea flour.  In fact, I may do that one day. 

By the way have you noticed that the food on my blog this week has been mostly burnished brown colours?!