Zucchini Cakes & Vegan Tzatziki Sauce

Zucchini Cakes

Prep time    30 minutes  

Cook time   40 minutes    

Yield               6 servings

 Ingredients

     Zucchini Cakes:

• One 15-ounce can garbanzo beans, drained and rinsed

• 2 celery stalks, finely diced

• 4 green onions, sliced 
• 2 carrots, shredded
• 1 red bell pepper, seeded and diced
• ¼ cup chopped fresh parsley
• 2 small-medium zucchini, shredded (about 3 1/2 – 4 cups)
• ¼ cup flax meal 
• 2 cups whole wheat bread crumbs (or gluten free bread crumbs)
• 1/2 cup Tofu Mayo
• 2 nori seaweed sheets, finely chopped (kitchen shears work great) Or 2 tablespoons dulse flakes
• 1 tablespoon Old Bay Seasoning 
• 2 teaspoons dry mustard
• Sea salt to taste

    Coating:

• 2 cups panko bread crumbs (for coating the cakes)

‍  Directions

1. Preheat oven to 375°F.  Line a baking sheet with parchment paper or silicone mat and set aside.
2. In a large bowl, roughly mash the chickpeas.  Add the remaining ingredients except the panko bread crumbs.  Mix thoroughly.
3. Shape the mixture into ½-inch thick cakes. Carefully dredge the cakes in panko bread crumbs to coat.  These patties are delicate and must be handled gently to avoid having them fall apart.
4. Place the cakes on the prepared baking sheet and bake for 30-35 minutes or until golden. Serve warm.

Tofu Mayo & Tzatziki Sauce

Prep time    5-10 minutes  

Cook time   0 minutes    

Yield               2 cups   

 Ingredients

     Mayo:

• 14 ounces extra firm tofu
• 1/2 cup raw cashews (You also can omit this for a nut free mayo.)
• 3 tablespoon fresh lemon juice
• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 teaspoon sea salt, or to taste
• 2-3 tablespoons water

     Tzatziki Sauce:

• 1 1/2 cups of Tofu Mayo
• 1 1/2 tablespoons lemon juice
• 1/2 cup cucumber,  finely diced cucumber 
• 1/4 cup red onion, finely diced
• 1 tablespoon fresh dill (or 2 teaspoon dried dill)

  ‍ Directions

1. Tofu Mayo: Place all the mayo ingredients into a high-speed blender and blend until smooth and shiny. 
2. Tzatziki Sauce:  Add 1 cup of  Tofu Mayo to a small bowl and fold in the lemon juice, cucumber, red onion, and fresh dill.   

Zucchini Cakes & Tzatziki Sauce – Grocery List 

Produce 

• 2 celery stalks
• 1 small cucumber
• 1 small red onion
• 4 green onions
• 2 carrots
• 1 red bell pepper
• 1/4 cup fresh parsley
• 2 small-medium zucchini (4 cups shredded)
• 14 ounce package extra firm tofu
• 1/4 cup lemon juice
• 1 tablespoon fresh dill (or 2 teaspoon dried dill)

     Grains, Pasta, Nuts & Seeds 

• 2 cups whole wheat breadcrumbs (or gluten free breadcrumbs) Hint:  I use 3-4 slices of whole grain bread and process them into breadcrumbs
• 2 cups panko bread crumbs (for coating the zucchini cakes) 
• 1/2 cup raw cashews

     Canned and Jarred Goods

• 1-15 ounce can garbanzo beans

     Condiments and Sauces 

• 1/4 cup apple cider vinegar
• 2 tablespoons Dijon mustard

     Baking & Spices 

• 1/4 cup flax meal
• 1 tablespoons Old Bay Seasoning
• 2 teaspoons dry mustard
• 1 tablespoon maple syrup (or liquid sweetener of your choice)

     Miscellaneous 

• 2 nori seaweed sheets (Asian section of your supermarket) or 2 tablespoons dulse flakes