Artichoke Crab Cakes with Sriracha Tartar

Kristy Turner of Keepin’ It Kind and her husband Chris became vegetarian in 2002 and vegan in 2011 after viewing some films about animal agriculture. Kristy says: “I began to realize there is no such thing as cruelty-free torture.  There is no such thing as painless murder.” 

Kristy’s statement on being vegan on her website is so moving I want to quote it in full: “Every day, Chris and I feel more and more thankful that we made this decision.  It may seem like you have to give up a lot in order to become vegan, but in actuality, you gain so much more than you eliminate.  The variety of foods in my diet, my health, my cooking abilites, my connection to the Earth, my compassion for all living beings (human and non-human), my sense of peace with myself- all of these things have increased and/or improved.  You don't have to disconnect from the ‘truth’ to find peace.  True peace comes from doing what you can to make a new ‘truth.’  True peace comes in knowing that your actions and decisions are in line with your morals and ethics.  True peace comes from doing what you know in your heart to be right.  Being vegan is not about giving up anything.  Being vegan is about creating change, not just in your life, but in the world.”

Kristy’s website includes not just recipes, but also resources on travel and dining, and information and reflections on Being Vegan. Kristy is the author of two delightful cookbooks from which I make many recipes: But I Could Never Go Vegan! and But My Family Would Never Eat Vegan!

I hope you enjoy this recipe for Artichoke Crab Cakes with Sriracha Tartar Sauce! Kristy says it is her favorite from her first cookbook. I have given you the “baked, not fried” option which Kristy offers in the recipe, and I offer a WFPB alternative to the mayo. You need to do that occasionally, but it is worth it to follow Kristy’s inspiring recipes.