Zucchini 'crab' cakes, and radicchio and endive salad with pecan vinaigrette

Today I ate another Epicurious.com inspired meal, which consisted of:

-zucchini "crab" cakes

-vegan tartar sauce for the crab cakes

-radicchio and endive salad with pecan vinaigrette

...or, it would have been my menu, had I not tasted the radicchio and realized I hated it. I passionately dislike bitter leaves . Oh well, can't like 'em all.

With a component of my meal missing, I improvised and steamed some broccoli and served soup from yesterday. I also used the little endive I had (also supposed to be for the salad recipe) as a vehicle for yesterday's sandwich filling and called it a meal.

"Boggle" is a staple fixture on our kitchen table in case you were wondering about the orange thing.

For the "crab" cakes, I followed Colleen Patrick-Goudreau's recipe in The Vegan Table for zucchini cakes, which tasted great but were very soft and didn't hold their shape well - probably due to breadcrumbs that were too soft.

I found an easy-looking tartar sauce recipe here on Robyn's blog, and whipped up a quarter-batch (My vegan mayo was very low, sadly, I would have loved more of this!) to go alongside the "crab" cakes. The only changes I made, aside from making way less, was omitting the onion and adding in some ketchup to give it that pale orange color.

It ended up being a decent lunch despite the radicchio setback, and luckily there are still leftovers from yesterday to carry us through supper.

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