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Gardein makes faux crab cakes and fish filets that may not be the healthiest substitutes, but sure do taste delicious and satisfy that seafood craving for me.
Scallops used to be our favorite seafood before going plant-based. Never thought we would revisit that taste/flavor again but about a year ago we discovered king oyster mushrooms. We cut the stems into 1 1/4" slices which resemble scallops. Next we score the top and bottoms and place into a marinade which contains kombu seaweed. This sits six hours to overnight, then gets pan seared. Texture is spot-on and taste is pretty close.
Gardein makes faux crab cakes and fish filets that may not be the healthiest substitutes, but sure do taste delicious and satisfy that seafood craving for me.
In the case of fish cakes and crab cakes, the original are not all that healthy either. Just sayin'.
This is very good, I've made it several times but as you might guess, you have to be very aware of what state in cooking the cauliflower is in. Texture is important and cauliflower is a great culinary chameleon. This is also pretty salty, you don't need the full amount but this is the original recipe without alterations.
1 cup dry crab boil seasoning (such as Zatarain's or Old Bay)
1/4 cup kosher salt
2 yellow onions, quartered
6 garlic cloves
3 lemons, halved crosswise
2 1-pound heads of cauliflower, cored, trimmed into 2' florets
Cocktail sauce
Preparation:
Step 1
Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
Step 2
Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5–10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
Step 3
Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.
Nutrition Per Serving
One serving contains: Calories (kcal) 29.2 %Calories from Fat 0.0 Fat (g) 0.0 Saturated Fat (g) 0.0 Cholesterol (mg) 0 Carbohydrates (g) 5.9 Dietary Fiber (g) 2.5 Total Sugars (g) 2.3 Net Carbs (g) 3.4 Protein (g) 2.2 Sodium (mg) 34.1
I've been eating heart of palm noodles for a while. Not bad! Especially when you see that one serving is 20 calories and one serving of wheat pasta is 10 times that much. Perfect for stir fry meals. But I've had difficulty finding fake seafood that tastes good or wasn't full of unhealthy ingredients, so I've gone back to wild caught fish. Nothing else even comes close.
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