Archive | January, 2018

Faux King Crab

24 Jan

I could tell a pretty embarrassing story about crab here. I’ll spare you the details and just share this recipe for faux King crab instead. If you say it three times fast, you’ll laugh just as much as you would have at my embarrassing story.

Algal oil is pretty essential for the ocean flavor of this recipe. I don’t really recommend skipping it and it will give you a good DHA boost for the day, but in a pinch you could use a similar amount of kelp powder. It can be found in the Amazon link below or at your local natural food store in the supplement section as vegan DHA or Omega-3. Please see my notes below the recipe regarding tofu/agar.

If you don’t have an Instant Pot, I recommend steaming on the stove or in a conventional steamer for the same amount of time. A stove top pressure cooker could also be used.

If you make this recipe, be sure to use the hashtag #fauxkingcrab on Instagram or Facebook, I would love to see your results!

Many, many thanks to Somer McGowan of Vedged Out for assisting in recipe testing for this recipe.

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Vegan Calamari

18 Jan

A few months ago I made the Vegan Oxtail recipe by Korenn’s Vegan World of Food and was very impressed by the texture of the oyster mushrooms. Oyster mushrooms are kind of an old card in the vegan world, they work excellent as scallops or pulled barbecue on sandwiches. I thought it would be fun to use their shreddy texture for vegan calamari, and I was not disappointed. The mushrooms take a little oceany flavor on during a bit of marinating time, and get battered in a simple flour mixture. Feel free to use a more advanced batter recipe if you prefer. You can usually find large oyster mushrooms at bigger grocers and international markets. If you can’t find large ones, smaller ones will work just as well, but the calamari rings will be smaller. 

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Tofu Pad Kee Mao

13 Jan

By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.

Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.

I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.

Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.

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Blackbeet Beef

8 Jan

Sundays usually make me crave a big hearty meal. During football season, we usually have a giant feast of nachos but the cold this week had me craving something more hearty. I’ve had a lot of great feedback on my recent post for chickwheat shreds and some innovative people have been using black beans instead of chickpeas to create a ‘beef’.

Today seemed like a good day to test this recipe, and it was definitely a hit. I used roasted white mushrooms to create a beefy flavor and beets for more earthy undertones. The dark soy sauce helps turn the roast a nice deep brown, but if you can’t find it, you can use regular soy sauce with added browning sauce.*

Kneading in the food processor is what gives it the characteristic shredded texture, so be sure not to skip this step or cut it short. If you don’t have a dough hook, you can use your regular blade to knead. If you don’t have an Instant Pot, this can also be steamed in a conventional steamer for the same amount of time.

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