Vegan New England Style “Lobstah” salad made from hearts of palm and 7 days of new smoothie recipes to share!

Hello everybody, 

I did this thing this past week that I was going to blog about. Unfortunately I got a new laptop and when I transferred all the pictures I had  from my phone to my laptop, (including the ones I needed to make the blog entry) some of them got lost in the shuffle. I tried a new smoothie recipe every day of the week, and wanted to talk about them. Instead, lacking pictures, I will post the links to the recipes I used at the end of this entry.

I do however have a picture for the recipe I am about to share!

Growing up in the New England area of the East Coast United States, lobster salads have always been a thing. They’re also usually kind of a big treat. Today I was inspired by that, and wanted to make a vegan version. This is truly “lobstah” as Bostonians and Rhode Islanders would say, but is free from any cruelty towards the real sea creatures.

I used hearts of palm as the main “meat,” and some sun-dried tomatoes as well to give color, flavor, and texture. There is a mix of seafood-y spices, lemon juice, and other seasonings, and the mix of vegenaise and vegan sour cream makes a delightfully creamy dressing for it.

New England Vegan Hearts of Palm “Lobstah” Salad

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Ingredients:

  • 2 cans salad chopped hearts of palm, drained, placed in a food processor and pulsed a few times to further chop them
  • 1/2 cup julienned cut sun dried tomatoes (the kind that comes in a bag, not packed in oil. I’d actually recommend soaking these in warm water for an hour or until a bit softer prior to including them in the salad because I didn’t and some were chewier and a bit tough when I ate them…soaking would solve that problem, but is probably optional)
  • 1 tsp kelp granules
  • 1/2 tsp paprika
  • 1 tsp dill
  • 1/4 tsp old bay seasoning
  • 1 tsp onion powder
  • 1/4 tsp black pepper (use less if placing on top of greens instead of on bread)
  • 1/4 tsp white pepper
  • 1/4 tsp salt
  • 1 tbsp lemon juice
  • 1/2 cup vegenaise
  • 1/2 cup vegan sour cream (I used tofutti)

Directions:

  1. Place chopped, drained, and processed hearts of palm in a mixing bowl or other large container.
  2. Add sun-dried tomatoes and stir.
  3. Add spices and take a spoon to mix them into the chopped hearts of palm and sun-dried tomatoes. Make sure they are evenly coated.
  4. Add lemon juice, vegenaise, and sour cream and stir. 
  5. Serve in a bun with some crunchy lettuce, or on top of salad greens with whatever other toppings you desire.
  6. Enjoy!

 

So there is that! Now as promised, here is the list and links to the smoothies I made each day last week:

  1. Raspberry Lime Zinger from Oh She Glows *Second place in my favorites!
  2. Pumpkin Chai from The Sweet Life
  3. Key Lime Pie Green Smoothie from Healthful Pursuit
  4. Pina Colada Smoothie from Foodie with Family
  5. Orange Creamsicle Smoothie (also from The Sweet Life) *My favorite one I tried!
  6. Chocolate Strawberry Almond Protein Smoothie from The Healthy Family and Home
  7. Chamomile Strawberry Quinoa Smoothie from Apron and Sneakers *Runner up for favorite 🙂

 

 

 

 

 

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Post Halloween Recipe by me: Vegan Ranch Seasoned Roasted Pumpkin Seeds

Hope you all had a very vegan Happy Halloween! Sorry I am slightly late in posting this recipe I created. I hope you haven’t had the chance to roast the pumpkin seeds you were drying out from carving your jack-o-lantern yet so you can try these!

Vegan Ranch Seasoned Roasted Pumpkin SeedsImage(I ate some of these before I took the picture, oops)

Recipe:

Ingredients:

About 1 cup raw pumpkin seeds, rinsed and set to dry overnight

  • 1/2 tbsp oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried dill weed
  • 1/4 tsp black pepper
  • 1/4, 1/2 tsp salt, separated

Directions:

  1. It may seem counter-intuitive to dry the seeds out and then boil them the next day, but supposedly it helps to make them easier to digest. So, take your dried pumpkin seeds, place in a pot of water with 1/2 tsp salt, and put on a high heat stove until they begin to boil.
  2. When boiling, turn the heat down so the water and seeds are simmering.
  3. Boil for 10 minutes.
  4. Preheat oven to 325 degrees.
  5. Strain water from pumpkin seeds.
  6. Dry with a paper towel (I just dabbed them a bit in the strainer).
  7. Place seeds in a plastic Ziploc bag and put the oil and spices in the bag.
  8. Shake until coated.
  9. Place on a baking sheet (you may want to spray the baking sheet with oil to prevent further sticking but it may not be necessary really, but I did.)
  10. Place into oven. Cook for 10 minutes then check them. According to this blog I referenced, check them frequently and make sure they’re not browning on the inside by snapping them in half. I checked them 3 minutes after the initial 10 minutes (since my oven is wonky) and had to keep going for a while, checking every 2-3 minutes. I think this is a good idea, ovens vary and such…Unfortunately I lost track of the total time it took.
  11. When they are crunchy and not browned on the inside, they are done.
  12. Let cool a bit, and then eat!

Enjoy! Let me know if you try them what you think! I found them to taste sort of like a peppery ranch flavor. I may play around with the seasoning in the future to get a better ranch flavor…

Foodie (Photo) Friday!

Starting this week, every Friday I plan to post pictures of the food I’ve been making (with recipes and reviews, if possible) since the last Foodie (Photo) Friday entry. This first entry has a bit more than a week’s worth (and some things I made may be missing because they have been included in my other blog posts or I couldn’t get a good picture of it before I ate it all), but they’ll typically convey a week of food making. Some weeks will probably have way less food in them than others, if I eat a lot of leftovers or prepared vegan foods, so keep that in mind. Aside from writing this blog, I also go to college and do other stuff. heh.

 So without further ado, let’s get foodie:

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Cajun quinoa cakes with lemon dill sriracha remoulade

Cajun Quinoa Cakes with Lemon Dill Sriracha Remoulade

Recipe here

Review: Meh. These were very difficult to cook, because they didn’t mold together very well and I didn’t want to add more flour (my own fault though probably). The quinoa cakes themselves were pretty good, although keeping them in the oven like the recipe says to do dried them out considerably more after they were fried. So they became very crispy and…not moist which would have been tastier. The remoulade was gross, in my honest opinion. I do like sriracha, but I guess I’m not a “Sriracha Lover.” Also, have you seen how much sodium is in 1 tsp of sriracha? As someone who is trying to improve her blood pressure, this is not a good thing. My bottle of it has 2,500 mg in one TEASPOON! And this recipe called for 1/4 cup! So if I ever wanted to make this again I’d try and use less sriracha. It was way too spicy for me anyhow. I think maybe a tbsp would be better than a 1/4 cup!! But even then, I think I should personally avoid it. I just like to try people’s original recipes first before I tweak anything in it (unless I know they’re using way too much salt, pepper, oil, etc and the recipe will be okay without it)…

Anyways, I’m gonna rate this a 3 good banana, 2 bad rating, mostly because the quinoa cakes themselves were decent.

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Spinach Artichoke dip

Spinach and Artichoke dip

Recipe here

(my photo is the main picture there because there were not any pictures uploaded yet until I did! but I didn’t create the recipe)

I ended up adding a 1/4 cup daiya cheddar shreds to the recipe. It is quite good, and is pretty healthy. I’m not sure how to describe this recipe but there were no issues with the directions or ingredients and it is pretty standard tasty spinach artichoke dip. I wish I could find a recipe though with silken tofu that doesn’t have a strange after taste, but thems the breaks, I guess 😉

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Pretzel burger slider

Pretzel Burger Sliders

Recipe from Vegnews Magazine August 2013 Issue (No link, sorry!)

Okay, first of all the pretzel buns were difficult to make but I will not complain about that because I knew that would be the case…My only regret is that I didn’t follow the recipe carefully enough and probably left out two pretty crucial ingredients which is probably why they do not look exactly pretty. But they came out good enough to eat. The slider burgers are decent, but a little chewy because they have a cup of vital wheat gluten in them but don’t boil or precook them in any way before baking. They were also really moist. They taste good with the whole package, but probably not by themselves or in a different presentation. The smoked cheddar sauce recipe that was suggested to make in the recipe series was my favorite. The last time I made one of the other burger recipes in this section of the magazine the pepper jack cheese sauce was good as well, so I expected the cheddar to be good too, and it did not disappoint. I wish I could find a way to make it less lumpy, though.

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Baked Zucchini Fries with Bloomin’ Onion Dip

Baked Zucchini Fries with Bloomin’ Onion Dip

Recipe here (note: to veganize use 2 flaxmeal eggs or powdered egg replacer and water to an egg white thickness, vegan Parmesan, vegan margarine, vegenaise, agave or bee free honee)

My only complaint really (which is kind of a big one) is that these take forever to make. And they don’t translate very well with the flaxmeal eggs, if I make them again I may try using unsweetened almond milk instead and see if the panko coating sticks better. However, the caramelized onion “bloomin’ onion dip” is what makes this recipe worthwhile. It is amazingly yummy.

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Matzo Brei

Matzo Brei

Recipe here (by my absolute favorite cookbook author, Chloe Coscarelli)

I’ve never had an actual matzo brei before. I’m assuming it maybe is made with eggs and is sort of like an omelet? That’s the picture I get when eating this delicious vegan dish. I did make a few changes, I only used 1/4 tsp salt and pepper, and reduced the oil for the veggies in half because it also had 4 tbsp of margarine in it (to keep it fairly healthy). My only real complaint of any sort is that it might be even tastier if the matzo in it has a bit of a crunch left in it. I let it get completely soggy, and I don’t know if it’s supposed to be that way, but I bet it’d be yummy with a slight crunch! I ate this for breakfast and loved it, and my non-vegan brother did too! 🙂

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That’s all for this Friday’s (the 13th! good luck!) edition of Foodie (Photo) Friday! Let me know if you try any of the recipes I linked to and how you liked them/whether you agree with my reviews, etc! Bon appetit! (As my brother would add, “Don’t eat your feet!”)