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.

Vegan seafood strikes again!

My family had this tradition back in the day of eating brunch for Easter each year at Charlie's Crab, this fancyfancy place on Palm Beach island down south. For both my Mimi and me, the crab cakes were always the first thing we went for at the huge buffet - along with handfuls of the Easter-y candies decorating the table. So when I discovered a recipe for faux cakes from the infallible PPK, I HAD to make 'em. Now that Easter's drawing near again, knowing I won't be at home to have brunch with family, I decided this was the yummiest way to honor our tradition.



Tempeh Crab Cakes
a doubled adaptation of Isa Moscovitz's recipe, makes around 15 cakes

1 pound tempeh
2 cup water
2 tablespoon soy sauce
2 tablespoon olive oil
2 bay leaves
6 tablespoons Veganaise
3 teaspoons Dijon mustard
2 teaspoons hot sauce
1 small red onion, diced
2 tablespoons capers, drained
1 sheet crumbled nori
1 teaspoon ground ginger
1 teaspoon dried oregano
1 teaspoon salt
fresh black pepper
1 1/2 c panko breadcrumbs, plus extra for dredging

For the cakes, here is Isa's method: crumble the tempeh into a small pan. Add the water, soy sauce, oil and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.

Transfer contents to a mixing bowl, remove bay leaf, and mash with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process.

Once cooled, mix well with the remaining ingredients, then begin to heat some oil in a large skillet while you form the mixture into cakes. Fry until golden brown on both sides, transfer to a paper towel-lined plate to soak up the excess oil, and serve with...

Remoulade
should make enough to cover yr cakes

6 tablespoons Veganaise
3 tablespoons Dijon mustard
2 teaspoons hot sauce
2 cloves garlic
1/4 cup chopped green onions

Combine in a food processor and ladle over top. SO GOOD!

Chickpea of the Sea, B

Both my grandmothers were stellar Southern cooks and entertainers. They are the reason I cannot have a guest in the house for more than a minute without offering them something to eat. Actually, my canon of recipes comes largely from those two fantastic women. You'll be learning more about them as time goes on, I'm sure.

Each had her own take on tuna salad, and since I've been experimenting with vegan seafood (faux crab cakes were my first attempt - YUMMMM), I figured I'd give that a shot, too.



The roomies said it tasted just like the real thang! Feel free to substitute the salad mixture for your own grandmother's. Here is what I like to call...

The Chickpea of the Sea Melt
makes 5 melts

1 25-oz. can chickpeas, drained
half sheet nori (sushi paper)
2 cups water
3 stalks celery, chopped
1/2 a red onion, chopped
a handful of grapes, halved (optional)
1/2 cup Veganaise
2 teaspoons Dijon mustard
s&p to taste
Earth Balance
vegan cheddar cheese, thinly sliced
5 slices of bread

Combine the drained chickpeas and water in a pot and crumble the half sheet of nori into it. Simmer this mixture until the water is absorbed, then set aside to cool.

Pour the cooled chickpea mixture into a bowl and mash with a fork so that no whole chickpeas remain in tact. Add the celery, red onion, and grapes (if using), then fold 'em in. Dump in the Veganaise, mustard, s&p and mix well.

Heat a daub of Earth Balance in a skillet until melted. Grill the bread with a scoop of salad and cheese (enough to cover) on top until cheese melts.