DDD Ep. #25 – Vegan Hearts of Palm Crab Salad

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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vromans back

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I am reposting this recipe from May 3, 2016 because I now have an episode of my cooking show (www.VideoVegan.com) to accompany it.  Click the image below to watch!  And please – subscribe to my channel.

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While I was very pleased with my Vegan Jackfruit Tuna Salad (seen just above in the avocado) – I know that jackfruit is an exotic ingredient & not easily found by many people.  So – I endeavored to make a vegan seafood dish with something more readily available – hearts of palm – and had great success!  Nothing in this recipe is hard to find.  If you are not vegan & eat real mayonnaise – this Japanese mayo used for sushi might be nice in this – as it adds a sweetness.

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I only mention that stuff because I plan on making California rolls with this crab salad & the Kewpie would make them more authentic.  Still – I did not use Kewpie.  I used Just Mayo.

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I also used Old Bay seasoning – which is vegan.   One of the best things about this recipe is the low calorie count of the hearts of palm.  Check it out:

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So – hears of palm, vegan mayo, Old Bay & few other ingredients & voila!  Comes together as fast as a real tuna salad would.  I used a food processor but this is not entirely necessary.  In fact – I might just finely chop the hearts of palm next time – because crab salad is textured & chunky.  Still – I am going  for a California roll with this (which I will post soon) so the finer chop seemed like a good idea.  Either way – I think you will be very happy with this salad!

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Vegan Hearts of Palm Crab Salad

Serves 2 on a salad or in avocado halves or in sandwiches

INGREDIENTS

2 (14 oz) cans hearts of palm – drained

1/4 onion – minced

3 celery stalks – minced

2 tsp Old Bay seasoning

1/2 cup vegan mayo

1 small tomato – seeded & chopped finely

1/4 cup grated carrots – chopped even more

2 tsp prepared horseradish (optional)

4-5 springs of fresh dill – fronds chopped

S&P to taste

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DIRECTIONS

You can either finely chop everything to suit your taste & combine them or – do as I did – and pulse MOST OF (not all) the onion & celery & tomato then add ONE can of hearts of palm – and pulse.  Add mayo & horseradish & Old Bay & pulse.  Add the second can of hearts of palm & pulse until it is mostly chopped & then simply stir in some larger chunks of celery, tomato & chopped carrots for color & texture.  Stir in the dill.  Taste for S&P.

If your resulting salad is too wet – (mine was very wet) – simply wrap it in a clean kitchen towel & twist out all the excess moisture.

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Once the excess liquid is out – you can decide whether or not to add more mayo  or additional spices.  Serve as you will with maybe some extra fresh dill as garnish.

5-3-16 (40)

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Vegan Crab Cake Po’ Boy with Avocado, Purple Coleslaw on a Homemade Pistolette Roll

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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bathingandthesinglegirlcover

vromans-back

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See that gorgeous slaw?   My recipe for it is HERE.  It takes ten minutes & can be made even a day or two in advance.  I used just a hint of Just Mayo in it.  If you are curious about vegan mayonnaise – there is a great article about how the various brands fared against each other & against egg mayo – HERE.

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Because I am trying to spend as little money as possible on groceries & I needed a roll for my Po’ Boy – I had to make my own bread!  I used Deep South Dish’s recipe found HERE for Pistolette Sandwich Rolls.  There were several steps but none were difficult.  Plus – the whole house smelled like freshly baked bread – a WONDERFUL thing anytime but especially in colder weather.  Here are some photos of my process:

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I put a little dish of water in the oven while they baked & they came out golden & crusty on the outside & soft in the middle.  They would make amazing dinner rolls or as an accompaniment to cheese like – maybe – my Vegan Spicy Jalapeno Cilantro Cashew Nut Cheese – seen just above.  That is a raw cheese and can be made in minutes.

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Vegan Crab Cake Po’ Boy with Avocado

Serves one

INGREDIENTS

As many Gardein Crabless Cakes as you desire – fried or baked (I fried mine in a little olive oil)

The roll of your choice

Avocado slices

Lettuce

Coleslaw

Sliced radishes (optional)

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DIRECTIONS

Assemble your Po’ Boy!  It is just that simple.  Some bread, a bit of lettuce, a few avocado and/or radish slices, your crabless cakes & some slaw!  BOOM!  Enjoy!

I initially assembled the sandwich with the crab cakes whole but mashing them up made the Po’ Boy easier to eat & more appetizing to look at.  It looks like crab!

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Vegan Crab California Rolls – Sushi

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

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BathingandthesinglegirlCover

vromans back

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Yesterday, I posted my Vegan Hearts of Palm Crab Salad (seen just above) – fully intending to make these California rolls with it and – today – I did!  California rolls are no mystery & this is just a suggested way to use the crab salad.

If your local market makes sushi or carries fresh sushi – they usually sell extra wasabi & ginger there, too.  That is where I get mine.  Powdered wasabi (that you add water to) is also good but just buying it ready to go is cheap & easy so – why the fuck not?

I buy the nori at my local Thai market because they charge under $2 for a package & Gelson’s charges closer to $5.  Same for the sushi rice.  Ethnic foods are – typically – WAY less expensive in ethnic markets than they are in the ethnic aisles of your local grocery store – so – look into that option (if saving money appeals to you).  Indian markets & Asian markets & Hispanic markets are great resources for rices & spices at drastically discounted prices.  Just FYI.

Sushi rice is shorter than most other common rices but I think you can make sushi rice with any rice.  I used the stuff you see below.

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As to the filling of a California roll – I went pretty traditional – using the vegan crab, avocado and cucumber – and I added carrots.  This is absolutely not a science so do what suits you.

Sushi Rice

2 cups rice – washed until the water runs clear

3 cups water

1/2 cup rice vinegar

1 tsp salt

1/8 – 1/4 cup sugar (I like less sugar but this is a matter of taste)

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DIRECTIONS

Put the rice in the water & bring to a boil.  Reduce heat to low & cover.  Cook for about 20 minutes.  Wrapping the lid of the pan in a kitchen towel creates a tighter seal & cooks the rice more quickly but be careful not to set the towel on fire.  When it is done – transfer to a large bowl, fluff & allow to cool.

(Photo stolen from Google)

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Heat the vinegar & stir in the sugar & salt.  Stir until the salt & sugar dissolve.  Allow to cool.

When the rice is cool – stir in the vinegar & mix it in well.  Store in the fridge until you are ready to use it.  I actually like the rice room-temp, so I leave it out before I use it – but this is just my preference.

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California Rolls 

INGREDIENTS

Cooked sushi rice

Nori sheets

Vegan crab (see link above)

Avocado – sliced

Carrot – cut into long matchsticks

Cucumber – cut into long matchsticks

GARNISH – wasabi, ginger, soy sauce, black and/or white sesame seeds

DIRECTIONS

I don’t use a sushi roller mat.  I just free-form it.  HERE are a bunch of videos & other technique options you might like to try.

I do it near the sink with cool water running.  Sticky rice is, indeed, sticky & will stick to everything.  The water helps rinse it off.

Put the shiny side of the nori down & pack some rice onto it.  Go light.  I went heavy & my rolls were huge (in girth) and messy to eat.  You can probably go more sparse with the rice than you guess – just leave about 1-inch clean on one end.

Layer the other ingredients in there & roll it.  Wet that clean inch with wet fingers & roll over that to close to roll.  Leave it resting on the seam as you roll any others you might be making.

Slice with a wet, sharp knife.

Garnish as you will & eat!

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Vegan Hearts of Palm Crab Salad

3 Comments

 

All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or just print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

5-3-16 (45)

5-3-16 (68)

BathingandthesinglegirlCover

vromans back

5-3-16 (38)

11-7-15-205

While I was very pleased with my Vegan Jackfruit Tuna Salad (seen just above in the avocado) – I know that jackfruit is an exotic ingredient & not easily found by many people.  So – I endeavored to make a vegan seafood dish with something more readily available – hearts of palm – and had great success!  Nothing in this recipe is hard to find.  If you are not vegan & eat real mayonnaise – this Japanese mayo used for sushi might be nice in this – as it adds a sweetness.

5-3-16 (72)

5-3-16 (73)

5-3-16 (74)

I only mention that stuff because I plan on making California rolls with this crab salad & the Kewpie would make them more authentic.  Still – I did not use Kewpie.  I used Just Mayo.

5-3-16 (31)

5-3-16 (26)

5-3-16 (27)

I also used Old Bay seasoning – which is vegan.   One of the best things about this recipe is the low calorie count of the hearts of palm.  Check it out:

5-3-16 (21)

5-3-16 (22)

So – hears of palm, vegan mayo, Old Bay & few other ingredients & voila!  Comes together as fast as a real tuna salad would.  I used a food processor but this is not entirely necessary.  In fact – I might just finely chop the hearts of palm next time – because crab salad is textured & chunky.  Still – I am going  for a California roll with this (which I will post soon) so the finer chop seemed like a good idea.  Either way – I think you will be very happy with this salad!

5-3-16 (37)

Vegan Hearts of Palm Crab Salad

Serves 2 on a salad or in avocado halves or in sandwiches

INGREDIENTS

2 (14 oz) cans hearts of palm – drained

1/4 onion – minced

3 celery stalks – minced

2 tsp Old Bay seasoning

1/2 cup vegan mayo

1 small tomato – seeded & chopped finely

1/4 cup grated carrots – chopped even more

2 tsp prepared horseradish (optional)

4-5 springs of fresh dill – fronds chopped

S&P to taste

5-3-16 (28)

5-3-16 (29)

5-3-16 (30)

5-3-16 (32)

DIRECTIONS

You can either finely chop everything to suit your taste & combine them or – do as I did – and pulse MOST OF (not all) the onion & celery & tomato then add ONE can of hearts of palm – and pulse.  Add mayo & horseradish & Old Bay & pulse.  Add the second can of hearts of palm & pulse until it is mostly chopped & then simply stir in some larger chunks of celery, tomato & chopped carrots for color & texture.  Stir in the dill.  Taste for S&P.

If your resulting salad is too wet – (mine was very wet) – simply wrap it in a clean kitchen towel & twist out all the excess moisture.

5-3-16 (35)

5-3-16 (36)

Once the excess liquid is out – you can decide whether or not to add more mayo  or additional spices.  Serve as you will with maybe some extra fresh dill as garnish.

5-3-16 (40)

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