The Return of Vegan Seafood

This weekend has been rather pleasant due to the presence of a bunch of lovely ladies that I haven't seen in a while. The Satur-Sunday portion has been dedicated to the Endless Bummer music festival at a bike shop in Gainesville, but Friday, it was decided that we would celebrate Independence Day a second time 'round. We have but one week remaining in the original Cheetah House - the one with a pool, mind you - so we spent the evening swimming, dancing and eating chips with this deceivingly crabby faux crab dip. Partytime!



Smoked Crabby Dip
makes enough for a small party to dip 'til their hearts content

2 14-oz. cans of palm hearts
4 tablespoons Veganaise
2 tablespoons Dijon mustard
1 1/2 tablespoons liquid smoke
1/2 cup nutritional yeast
a dash of s&p
1/4 cup chopped green onions
1/3 cup slivered almonds
paprika to garnish

Preheat the oven to 400 degrees. Drain the hearts of palm and transfer to a mixing bowl. Break up using a fork and knife, so that it's a flaky texture. Mix in all ingredients except the almonds and paprika. Pour into a ceramic baking dish, sprinkle with nuts and paprika and stick it in the oven for 15 minutes.