Lions Mane Mushroom “Crab” Cakes

I love to frequent Farmers Markets and to meet local farmers. Any time I see a table of mushrooms, I run over to see if they have Lions Mane. It is the most beautiful, most delicious mushroom and it is so good for your brain and nervous system. I normally just sautee it with a lot of grass fed butter, fresh herbs, and garlic but Space Barn Mushroom Farm turned me on to this fabulous recipe. I was shocked at how much the mushrooms resembled crab. (I do not eat pork or shellfish for health reasons but love the taste of it so this was a great substitution).

This recipe was modified from and can be found on Space Barn Mushroom Farm’s website: https://thespacebarn.com/lions-mane-crab-cakes/

Mushrooms

  • 1 lb lions mane or other Hericium mushrooms
  • ¼ teaspoon salt
  • 2 tablespoons water

Cake mix

  • ¼ cup minced scallion
  • ¼ cup minced red bell pepper
  • ½ cup panko breadcrumbs
  • ¼ cup high fat mayonnaise
  • 2 tablespoons chopped herbs like cilantro tarragon, or Italian parsley
  • 1 tablespoon worcesterchire or similar I use mushroom ketchup
  • 1 teaspoon Old Bay Seasoning optional, a mix of paprika, cayenne, and extra salt can be substituted
  • 1 large egg
  • Kosher salt to taste

Serving

  • Almond flour for dredging
  • Avocado oil for cooking the cakes
  • Fresh green salad
  • Dollop of spicy mayonnaise optional
  • Fresh cut chives optional
  • Lemon wedges

Instructions

Wilt the mushrooms and remove the water

  • Pick the lions mane mushrooms into pieces to resemble crab meat. Put the mushrooms in a pan with the water and salt, cover and bring to a simmer, stir, cover, and cook for a few minutes until the mushrooms are wilted and have given up their juice.
  • Allow the mushrooms to cool, then squeeze out as much water as you possibly can. This step is important as mushrooms, unlike crab, contain lots of water.

Mix with the crab cake mix

  • Combine the mushrooms with the cake ingredients and mix well. Taste a bit of the mixture (you can cook it if raw egg weirds you out) adjust the seasoning for salt and anything else you’re looking for, then allow the crab cake mix to rest for at least 15 minutes to allow the breadcrumbs to hydrate, which will make forming the cakes easier. In a perfect world, you’ll let it sit overnight.

Cooking

  • To cook the cakes, form 4 oz patties of the mixture (it will be delicate, don’t worry—the egg will set as they cook). For the most refined look, form the cakes using a ring mold.
  • Heat a pan with a few tablespoons of oil.
  • Heat an oven to 350F. Meanwhile, gently dredge the cakes in flour on both sides, tap off the excess, and brown gently on medium heat. When one side of the cakes are golden brown, gently flip the cakes and transfer the pan to the oven and cook until hot throughout, about 10 minutes.

Serving

  • Remove the cakes to a plate with a fresh green salad, top with a dollop of spicy mayonnaise or aioli if using, sprinkle with chives and serve with lemon wedges on the side. The cakes are also excellent served on a bun like you would a burger.

Warm Fall “Salad”

I’m calling this a salad because it is dressed with a vinaigrette but it is a delicious, warm dish with roasted squash and Brussels sprouts and delightful toppings.

Core Plan (You can make this advanced plan or keto by replacing quinoa with riced cauliflower and emitting the honey and pomegranate seeds.)

Serves 2-4

1 organic delicata squash seeded and sliced in 1/2 moons

1 bunch of Brussels sprouts cut in 1/2 or 1/4

Salt

Pepper

Nutmeg

Local honey

Red pepper flakes

Quinoa

Olive oil

Red wine vinegar

Dijon mustard

Pumpkin seeds

Pomegranate seeds

Roast the Brussels sprouts at 425 with avocado oil, salt, pepper, honey and red pepper flakes until brown and the edges are crispy.

Roast the squash at 425 until soft and browned (turn halfway through) with avocado oil, salt, pallet and sprinkle kale with nutmeg.

Cook quinoa. (I added in a few cooked lentils as well).

Make vinaigrette with olive oil, red wine vinegar and Dijon (measure to taste)

Mix quinoa, Brussels sprouts and squash. Add vinaigrette and mix.

Top with pumpkin seeds and pomegranate seeds.

Serve warm.

Hearts of Palm “Lobster”

I morphed this recipe from several I found online as a substitute for lobster. First, I am not vegan or vegetarian and believe animal products pack a ton of quality nutrition so I incorporate meat into my diet frequently.

However, I do not eat pork or shellfish for many reasons including: they are both highly inflammatory, highly acidic and prone to parasites.

I love the taste of lobster, I just choose to stay away from it, so this concept intrigued me.

I do eat a ton of vegetables and enjoy preparing them many different ways. I use hearts of palm in salads and as a pasta substitute but this is a brand new way of enjoying them. I added a splash of fish sauce to help mimic the taste of lobster which is missing in the vegan recipes.

This makes a lovely appetizer, lunch or light dinner. Double, triple or quadruple the recipe to serve a crowd.

Advanced and Core Plan

Serves 1

1 can (14.5 oz) hearts of palm

2 tablespoons olive oil

1-2 cloves garlic, minced

1/4 teaspoon paprika

1/4 teaspoon Old Bay seasoning

splash of fish sauce (I use Red Boat)

salt and pepper to taste

2 -3 tablespoons grass fed butter

Parsley, for garnish

Cut the hearts of palm int o 1 inch chunks. Add the olive oil, a clove of garlic, paprika, old bay seasoning, fish sauce, salt and pepper. Cook on medium (do not let the oil smoke) until heated through. Meanwhile, gently melt the butter and add more garlic if desired.

Serve warm, sprinkle with fresh parsley and dip in warm, melted butter.

Raw Veggie Salad with Peanut Dressing

This is a great raw veggie recipe.  It reminds me of a spring roll without the roll but it is loaded with crunch and nutrition, plus it is delicious!

 

 

Peanut Dressing

 

  • 1/3 cup avocado oil
  • 3 tablespoons coconut aminos tamari
  • 1/4 cup apple cider vinegar
  • 2 cloves garlic
  • 1 small sliver of fresh ginger
  • 2-4 teaspoons of erythritol, adjust to desired taste
  • 1/3 cup organic peanut butter (check ingredients for no sugar or oils)

Raw Veggie Salad

 

  • 1 cup romaine lettuce, shredded
  • 2 cups cabbage, shredded
  • 2 cups zucchini, shredded
  • 1 cup cucumber, sliced thin and halved
  • 1/2 cup organic red bell pepper, sliced
  • 1/2 cup carrot, shredded
  • 2 cups organic cooked chicken breast, chopped
  • 1/3 cup scallions
  • 1/2 cup organic peanuts or cashews, chopped

Mix all dressing ingredients in a high powered blender until mixed (keep in a mason jar so you can easily re-mix it if it separates) and set aside.

Arrange all raw veggies in a bowl or on a plate and drizzle with peanut dressing.  Top with chopped scallions and nuts.

 

“Not-Tuna” Salad – VEGAN

This is both a great meat alternative and a terrific raw food recipe.

1 cup raw sunflower seeds, soaked 8-12 hours

1 cup raw almonds, soaked 8-12 hours

1/2 cup lemon juice

1/4 cup minced celery

1/4 cup minced red onion

1/4 cup minced parsley

2 teaspoons kelp powder

1 teaspoon sea salt (adjust as desired)

Soak the nuts in filtered water overnight and drain.  Process the almonds, sunflower seeds, salt and lemon juice in a food processor until mixture sticks together.  you may need to stop the machine and scrape down the walls with a spatula.  Add the remaining ingredients and mix by hand.

“Not-salmon” Salad – ad 1/4 cup grated carrots.

Serve in lettuce leaves, endive leaves, or organic bell pepper halves.