[lauren] this is vodka
[lauren] welcome to hot for food! i'm lauren
[john] and i'm john.
[lauren] and today we're gonna make one of our favourite things,
[lauren] it's vegan crab cakes with horseradish dill tartar sauce
[lauren] it blows john's mind everytime he bites into one
[lauren] because it tastes like crab cakes!
[lauren] it's crazy!
[john] what replaces the crabs?
[lauren] artichokes, my friends
[lauren] marinated artichokes.
[lauren] crab meat is so expensive,
[lauren] if you're making real crab cakes,
[lauren] so make it with artichokes,
[lauren] no one will care.
[lauren] everyone i've fed these to is like
[lauren] "holy crap! how is this not crab meat?"
[john] let's do it.
[lauren] let's do it!
[john] is this a known thing to open a jar that you smack it on the bottom?
[lauren] yes, john.
[john] still doesn't work.
[lauren] *laughs*
[john] do this one, it's hard.
[john] oh my god. [lauren] oh my god!
[lauren] were you joking?
[john] no.
[lauren] okay, so it's about two cups of marinated artichokes
[lauren] you wanna start with.
[lauren] you wanna drain them from the liquid
[lauren] but you also need to reserve the liquid
[lauren] so don't throw it all out.
[lauren] plus, you can actually use this for other cooking
[lauren] i don't waste it, i put it in other things like sauces and stuff.
[lauren] we need half a cup of celery.
[lauren] and you need a quarter cup of shallots.
[lauren] so why don't you chop the shallots there.
[lauren] now you're essentially just putting everything in the mixing bowl
[lauren] so we're gonna add the celery to the mixing bowl,
[lauren] and then, so you've got like marinated artichokes
[lauren] either whole or quartered,
[lauren] but you wanna chop them up even finer
[lauren] so as you start cutting up artichokes
[lauren] you'll notice it starts to look a little like crab meat.
[lauren] now here's the thing,
[lauren] making crab cakes out of artichokes isn't anything new,
[lauren] we didn't invent this idea,
[lauren] uh, it's been done before just like everything else.
[lauren] but
[lauren] i will say that
[lauren] my particular concoction of ingredients
[lauren] i haven't really found anywhere
[lauren] plus i feel like these taste extra tasty.
[john] for whatever reason, yours just taste
[john] extra stupid.
[lauren] extra stupid.
[john] stupid in a good way. stupid good. [lauren] stupid means good.
[john] we first had vegan crab cakes.
[john] at the magical place that is the
[john] wynn hotel in las vegas at a restaurant
[john] called lakeside.
[lauren] mhm.
[john] thinking about it is just making me cry
[john] cos it was so
[john] getting me emotional.
[john] but it's not a vegan restaurant but
[john] because it's at the wynn hotel,
[john] it has an entirely vegan menu,
[john] including
[john] vegan crab cakes.
[lauren] like it has a vegan seafood menu so we had
[lauren] clam chowder,
[lauren] crab cakes,
[lauren] and
[lauren] oh we had aranci- aranciatta oh my god what's it called? [john] arancini.
[lauren] whatever. risotto balls.
[lauren] it was amazing, and las vegas is one of the most vegan-friendly
[lauren] cities in the whole world.
[lauren] did you know that?
[lauren] oh god, those are burning my eyes [john] i know.
[john] got our leftover artichoke liquid,
[john] we got two tablespoons.
[lauren] and we're doing a teaspoon of lemon,
[lauren] you're putting everything from the recipe which is listed below
[lauren] into this bowl.
[john] half cup chickpea flour.
[john] are these better, maybe?
[lauren] what do you mean?
[john] are ours better? [lauren] i think ours are better than
[lauren] the ones at vegas
[john] lauren's funny to go out and eat with
[john] because
[john] whenever she eats something,
[john] and in the best way possible,
[john] she just goes
[john] you can see she takes a bite of something,
[john] and it's awesome. she'll be like "mmm..."
[john] but then she starts to see wheels turning and she goes
[john] "how would i make this?"
[john] or maybe even "how would i make this better?"
[john] why coconut sugar?
[lauren] oh, the only reason it's coconut sugar
[lauren] really it's because that's what i had when i made up the recipe,
[lauren] and coconut sugar is like,
[lauren] a better sugar than refined sugar so
[lauren] i figured you know what?
[lauren] people won't complain about the fact that we're using coconut sugar
[lauren] people like to complain about the fact
[lauren] that we're using brown sugar or white sugar
[lauren] or whatever.
[john] yea.
[john] what's up with that?
[lauren] okay, so this is old bay seasoning,
[lauren] it is a seafood seasoning,
[lauren] we're adding one teaspoon of it.
[lauren] and this seasoning is like,
[lauren] basically every spice mixed together
[lauren] i don't really know what it is,
[lauren] but
[lauren] you see it a lot used in cooking chicken and fish and stuff like that
[lauren] so it will give it this extra
[lauren] finesse of flavour.
[john] there's a cute little crab on them
[lauren] there's a crab on it, yes [john] on the box.
[lauren] so that ingredient is kind of essential,
[lauren] do not omit this
[lauren] you can find it in any grocery store at the spice secton
[john] actually, it's a little bit hard to find
[john] though cos i didn't find it in the spice section,
[john] i found it in like the seafood section
[lauren] oh
[lauren] okay, so now everything's in here.
[lauren] this bowl's a little small. you probably want a bigger bowl than this.
[lauren] and then just combine it all nicely until it all comes together.
[lauren] looking soft. and that little bit of marinate that's in there,
[lauren] the lemon juice kind of pulls the flour together
[lauren] and thickens it.
[lauren] so if you taste this on it's own
[lauren] you're gonna notice the chickpea flour tastes disgusting
[lauren] once you cook it,
[lauren] it won't taste like that.
[john] it's like gritty.
[lauren] it's gross. it's gritty and it's bitter
[lauren] so if your crab cakes are undercooked,
[lauren] you're gonna taste it.
[lauren] there's an iron skillet here with
[lauren] about a cup and a half of vegetable oil in it.
[lauren] and you wanna heat it to 375F
[john] kay, it's time to set up.
[john] our dredging station
[john] sounds a lot cooler than it actually is.
[john] we're gonna have quarter cup chickpea flour
[john] in to the chickpea flour.
[john] from there we go into half of a cup of almond milk
[john] from the almond milk, we go into
[john] one cup of breadcrumbs.
[john] and you do that, repeat and then fry
[lauren] you're gonna do 3-4 minutes total
[lauren] flipping halfway through
[john] alright, tartar sauce time.
[lauren] so tartar sauce is essentially mayonnaise and pickles,
[lauren] but we're adding dill and horseradish
[lauren] instead
[john] what exactly is horseradish?
[john] i hated it as a kid, [lauren] i don't know. it's from
[lauren] the horseradish
[lauren] spicy.
[john] for the horseradish dill tartar sauce,
[john] you add two-thirds a cup of vegan mayonnaise,
[john] three teaspoons of horseradish
[john] one tablespoon, lemon juice.
[john] one tablespoon, finely chopped fresh dill
[john] and a quarter teaspoon, ground pepper.
[lauren] now i'm plating with like this,
[lauren] ugly bed of spinach underneath
[lauren] but when i did it for the photos for the blog
[lauren] originally it was much prettier but
[lauren] you could put it on a bed of arugula,
[lauren] or whatever you want.
[lauren] most important part right now is to taste it
[lauren] and make sure that they're fine.
[lauren] right?
[lauren] if you were making these at home,
[lauren] you would wanna taste them before you serve them
[john] this is true,
[john] lemme get that one.
[john] it's actually insane though
[lauren] yep.
[lauren] this is some michelin rating shit.
[lauren] i don't even know what that means.
[lauren] michelin tyres rates the restaurants?
[john] no.
[lauren] yea! it is!
[lauren] it's michelin, it's the same company.
[lauren] isn't it?
[john] i don't think so.
[lauren] okay, so now let's make it look nice for the people
[john] it's the vegan crab cakes with horseradish dill tartar sauce
[john] oh yea.
[john] so we're all about tricking the senses here
[john] at the hot for food kitchen but i feel like this
[john] recipe takes it to the next level, like
[john] it's tough for us cos everybody knows we're vegan.
[john] whereas you can cook this for your friends
[john] that, maybe you don't eat vegan all the time
[john] and they wouldn't expect you to pull this over on them
[john] but you need to try this and serve this to your friends
[john] cos they're not gonna know.
[lauren] they're better than crab cakes. crab cakes are kinda nasty.
[lauren] okay, so we're gonna dive into these,
[lauren] aand you should subscribe to our channel,
[lauren] there's a little button there to subscribe
[lauren] and we post every wednesday
[lauren] new vegan recipes
[john] um
[john] can i just eat it with my hands?
[lauren] yea sure. share it if you like the recipe,
[lauren] share it around the internet
[lauren] thank you so much for watching and
[lauren] thank you for subscribing if you're already here
[lauren] because we have hit over 5500 subscribers on hot for food's youtube channel!
[lauren] so exciting.
[john] and no animals were harmed.
[lauren] exactly.
[lauren] bye bye!