Large mushrooms are filled with a zesty mock crab filling, green onions and shredded cheese and baked to perfection. These mushrooms make a wonderful first course or light entrée.
Ingredients:
• 1 cup flaked green jack fruit or hearts of palm (see notes below)
• 8 baby portabella mushrooms or large white mushrooms (about 2” in diameter)
• 5 green onions, white and green parts, chopped (about ⅓ packed cup)
• 1 T vegetable oil
• 1 tsp Old Bay™ or Chesapeake Bay™ seasoning
• ½ tsp kelp powder
• 2 T fine, dry, plain breadcrumbs
• 2 T No-Eggy Mayo (from my cookbooks) or commercial vegan mayonnaise
• ½ cup shredded vegan cheese that melts (I recommend the soymilk-based block cheeses from The Non-Dairy Formulary)
Notes: For this recipe, you will need 1 can (about 17. oz.) of green jackfruit. Canned green jackfruit has no real flavor of its own, but has an uncanny resemblance to shredded crab when cooked. It can be found in Indian and Asian markets or purchased through the internet. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine (preferably water) and not syrup. You may notice cans of ripe jackfruit packed in syrup stocked nearby but don’t be tempted to substitute as it will be too sweet.
If you cannot locate jackfruit, try substituting with 1 can of hearts of palm. Canned hearts of palm can be found in most supermarkets. While not exactly the same texture as jackfruit, they will flake nicely in a food processor and will serve the purpose for this recipe. Hearts of palm have a tangier, acidic flavor, whereas jackfruit is more neutral. Please note that hearts of palm is commercially grown and harvested in Central America and Hawaii and has absolutely no relation to the palm species from which palm oil is derived.
Technique:
Drain the liquid from the can of jackfruit or hearts of palm and rinse thoroughly. Drain in a colander. If using jackfruit, remove the tough core from each chunk of jackfruit with a sharp knife and discard. Break the chunks apart with your fingers and remove the soft seeds and discard. If using hearts of palm, simply slice the hearts about ¼-inch thick. Wrap the jackfruit or hearts of palm in a lint-free kitchen towel or several layers of cheesecloth and squeeze to remove as much water as possible.
Place the jackfruit or hearts of palm in a food processor and pulse a few times to flake. Do not purée! You will need about 1 packed cup for this recipe; a little more or less is fine as the measurement doesn’t need to be exact (if you have extra hearts of palm, try adding the flakes to salads, since hearts of palm do not need to be cooked to be consumed). Set aside the flakes in a mixing bowl.
Preheat the oven to 350°F.
Add the vegetable oil to a skillet and place over medium heat. Add the green onions and sauté for 1 minute. Add the flaked jackfruit or hearts of palm and sauté an additional 2 minutes. Stir in the Old Bay™ or Chesapeake Bay™ seasoning and the kelp powder and return to the mixing bowl.
Add the breadcrumbs, mayo and shredded cheese and stir thoroughly until combined. Pack the mushrooms with the mock crab mixture.
Lightly spray a baking sheet with vegetable oil and place the mushrooms on the baking sheet. Bake for 20 minutes. Serve immediately.
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Mock Crab Stuffed Mushrooms
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Mock seafood chowder is essentially a hearty vegetable soup with the addition of special ingredients that mimic the textures of seafood. The flavor can be likened to a spicy minestrone. For less spiciness, reduce the Old Bay™ seasoning and omit the cayenne pepper. The chowder has no real seafood flavor of its own but this flavor can easily be added by including some dried seaweed of your choice, to taste. If you prefer this seafood flavor but others in your household don’t, consider garnishing individual servings with the seaweed.•
Ingredients:
• 1 can (about 17 oz.) green jackfruit in water or brine*
• 1 can (15 oz.) oyster mushrooms*
• 2 T olive oil
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 carrot, diced
• 2 cloves garlic, crushed and minced (2 tsp minced)
• 4 cups vegetable broth
• 1 can (15 oz.) diced tomatoes with liquid
• ½ lb. potatoes, peeled and ½-inch diced
(i.e., 1 average-size russet potato)
• ½ cup fresh corn kernels (1 ear of corn) or canned corn kernels
• ½ cup loosely-packed chopped Italian parsley
• 1 bay leaf
• 2 tsp Old Bay™ or Chesapeake Bay™ seasoning
• optional: pinch of cayenne pepper
• sea salt or kosher salt and coarse ground black pepper to taste
* Canned green jackfruit has no real flavor of its own, but has an uncanny resemblance to shredded crab when cooked. It can be found in Indian and Asian markets or purchased through the internet. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine (preferably water) and not syrup. You may notice cans of ripe jackfruit packed in syrup stocked nearby but don’t be tempted to substitute as it will be too sweet.
Canned oyster mushrooms can be found in Asian markets and are very inexpensive (a dollar or two per can) compared to their fresh counterparts, which are sometimes found in farmer’s markets or specialty food stores. However, fresh oyster mushrooms can be used if you prefer.
Technique:
Drain the liquid from the can of jackfruit and rinse the fruit thoroughly (especially if it was packed in brine) and drain in a colander. With a sharp knife, remove the tough core from each chunk of jackfruit and discard. Break the chunks apart with your fingers and remove the soft seeds and discard. Wrap the stringy pulp in a paper towel or clean kitchen towel and squeeze to remove any excess remaining water. Place the jackfruit in a food processor and pulse a few times to shred. Do not purée! Set aside in a bowl.
Drain the oyster mushrooms and remove any tough stems. Slice half of the mushrooms into strips and dice the remaining half. Set aside in the bowl with the jackfruit.
In a large soup, add the olive oil and place over medium heat. Sauté the onions, celery and carrots until the onions are translucent. Add the garlic, jackfruit and oyster mushrooms and sauté and additional minute or two.
Add the vegetable broth, tomatoes with liquid, potatoes, corn, parsley, bay leaf, Old Bay™ or Chesapeake Bay™ seasoning and cayenne pepper and bring to a rapid simmer. Reduce the heat to low, cover the pot and cook for about 1 hour or until the vegetables are very tender.
Season the chowder with salt and pepper taste, as desired. Remove the bay leaf before serving.
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Mock Seafood Chowder
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Ingredients:
• 1 block (14 oz.) soft to medium water-packed tofu
• 4 cups vegan chicken broth
• 1 small carrot
• 1 can (15 oz.) straw mushrooms, drained
or 8 oz. white mushrooms, quartered*
• 3 green onions (white and green parts), chopped
• ¼ cup loosely packed chopped cilantro
• ⅛ tsp ground white pepper
• 2 T unmodified potato starch, cornstarch or arrowroot powder
• sea salt or kosher salt, to taste
*If you will be using fresh mushrooms, sauté them in 1 tablespoon of vegetable oil until they have released most of their liquid before adding them to the soup.
Technique:
Drain and lightly press the tofu to remove excess water. Place the block of tofu on a work surface and using a very sharp knife, slice paper thin strips from the narrow side of the block. Use a light touch to glide or scrape the knife through the surface of the tofu. Don’t try to create perfect slices as ragged pieces will look more realistic. If slices are too uniform, tear them with your fingers.
Continue until you have sliced through ½ of the block. Reserve the intact remaining tofu for another recipe, storing it in a sealed container in the refrigerator. If you won’t be using the remaining tofu within 24 hours, re-submerge it in fresh water in the container.
Place the tofu fragments in a soup pot, add the broth and place the soup pot over medium heat.
Using a vegetable peeler, peel the carrot and discard or compost the peel. Now using the same peeler, peel strips of the carrot into the soup pot. It’s not necessary to use the entire carrot; just add enough to create some color.
Add the mushrooms, onions, cilantro and white pepper. When the soup begins to boil, reduce the heat to a simmer.
In a small dish, dissolve the starch in just enough water to make a liquid (this is called a slurry). Add the slurry to the soup while stirring. Continue to simmer and stir until the soup thickens. Taste and add salt if needed. The soup is now ready to serve.
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Eggless Egg Flower Soup
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Shredded zucchini, sliced onion and corn kernels are seasoned with curry and fried until crisp and golden brown. This recipe yields about 1 dozen fritters.
Ingredients:
• 2 average-size zucchini (about 7 to 8 inches long)
• 1 can (about 15 oz. or 1 and ½ cup) organic corn kernels, drained very well
• ½ of a medium onion, sliced very thin and then coarsely chopped
• ½ cup garbanzo bean (chickpea) flour plus more if needed
• 1 tsp curry powder
• ¾ tsp sea salt or kosher salt (plus 1 tsp for salting the zucchini)
• ½ tsp coarse ground black pepper
Technique:
Shred the zucchini with a standard vegetable grater or using the shredding blade on a food processor. Transfer the shreds to a large mixing bowl, add 1 teaspoon salt, stir well and set aside for 15 minutes. The salt will help draw out the moisture from the zucchini.
Pour off any excess liquid and place the shreds in a clean, lint-free kitchen towel or several layers of cheesecloth. Gather up the edges at the top and twist securely closed. Twist and squeeze the bundle into the sink to remove as much liquid as possible. Transfer the shreds back to the mixing bowl and set aside.
Add the well-drained corn kernels to a food processor fitted with a standard chopping blade and pulse the contents 4 times. The goal is to break up the majority of the corn, releasing the starch while still leaving some kernels intact. DO NOT over-process! Transfer the corn to the mixing bowl.
Add the onions, ½ cup garbanzo bean flour, curry, ¾ tsp salt and the black pepper. Stir thoroughly until a thick batter is created. If the mixture seems too loose, add 2 tablespoons additional flour. Set the mixture aside.
In a wok or deep skillet, heat ½-inch oil over medium-high heat. When the oil begins to shimmer, test the batter by carefully placing 1 heaping tablespoon of the batter carefully into the hot oil. After 1 minute, gently press down on the fritter with the back of a spoon to flatten it.
Continue to fry for a few minutes unto golden brown on both sides. Use 2 large spoons to help turn the fritter; this will prevent splashing of the hot oil. If the fritter holds together, repeat the process, working in batches to avoid overcrowding the skillet. If the fritter falls apart, use a slotted spoon to remove it from the oil and add a little bit more flour to the mixture to help it hold together.
Transfer the fritters to a plate lined with paper towels to absorb any excess oil. If necessary, reheat the fritters in a 350°F oven until hot. Serve immediately.
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Curry Zucchini Corn Fritters
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A rich and creamy non-dairy and egg-free concoction flavored with vanilla and nutmeg. Spike with your favorite liquor, if desired, such as brandy or rum and garnish with a dash of freshly grated nutmeg. Eggless eggnog is also fantastic when added to hot coffee! Pre-soaking the cashews is not required. This recipe yields about 4 cups or 1 quart.
Ingredients:
• 1 cup (5 oz.) whole raw cashews
• 3 and ½ cups non-dairy milk of your choice
• 1 cup organic sugar
• 3 T nutritional yeast
• 2 tsp real vanilla extract
• ½ tsp ground nutmeg plus additional for garnish
• ¼ tsp fine sea salt
• optional: liquor of your choice
Notes: If the mixture is too thick for your liking, small amounts of additional non-dairy milk can be added to adjust the consistency. Keep in mind that if liquor will be added to the eggnog, this will also dilute the consistency.
Technique:
Place the cashews and the non-dairy milk in a high-powered blender with the remaining ingredients (except for the optional liquor) and process the mixture for 2 full minutes on high speed. Pour the eggnog through a fine mesh strainer into a sealable container and chill thoroughly.
Discard any undissolved solids captured in the strainer. Stir or shake the eggnog before serving and stir in the optional liquor. Pour into individual glasses and garnish with grated nutmeg. Store refrigerated and consume within 7 days.
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Holiday Eggless Eggnog
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