The Cruelty-Free Crawfish Boil

We've been buried in book-writing the past few weeks. We even postponed New Year's Eve till after the manuscript gets sent in. We bought a few extra weeks of caffeine and chocolate and sitting on the sofa before those New Year's Resolutions kick in. I wish we could enjoy them, but I guess it goes without saying that I've been too lost in the book to enjoy anything. If you haven't figured this out about me yet from reading this blog, I can get a little hyper-focused on a project--and I really like doing things right.

Which brings us to today's post! Honestly this isn't part of The Betty Crocker Project, and I'm really glad it's not. See, crawfish boils are a big thing in The South. If you've never of them, I'm just going to link to this and spare you the heartbreaking details. The thing is that with the rise in popularity of Cajun and Creole food, these events are becoming popular all over the US. Food bloggers from LA to NY hosted them in their backyards last summer and well, that's just sad. I also hope that doesn't mean next summer all those squirrels and opossums need to watch their backs too.

Our crawfish boil actually uses May Wah's Shrimp Balls and Vegan Prawns, but captures the spirit of this dish without any of the cruelty. It's also insanely easier and cleaner! You can make this year-round and enjoy a little faux summer in the middle of winter.

Bon Appetite!

The Betty Crocker Project : Margarita Vegan Shrimp Cocktail Cups

Not your grannie's shrimp cocktail.

So I was feeling a little fancy this weekend and just a tad bit experimental.

Ever feel like that? Like you want to mix it up but not too much. Sometimes it's the little things that can add a little color to your day. No, I'm not talking about blue nail polish or red shoes. Well, I kinda am but in relation to food right now. See, I love faux shrimp. It's a weird food but I really like it. If you've been reading this blog, you've probably noticed that. We've veganized shrimp dishes ranging from Gumbo to Scampi. Hell, we've even made Coquilles Saint Jacques.

You may have also noticed we have a preference for May Wah's Shrimp Balls. It's OK to snicker. It's a terrible name but you can't deny the texture and flavor of this product are really nice and versatile. But if you're one of those folks who prefers to have that signature half moon shape, you can always use these :

Vegan Shrimp from Vegetarian Plus

Now, I have had vegan shrimp cocktail before and it was OK. I don't know how or why but it never really became a favorite. Maybe because I've never eaten the version made with real sea spiders. It's hard to say. I mean who knows where love comes from. But this recipe has a few twists that are just enough to turn something pretty standard into something new and kinda awesome. Something spicy and cool at the same time - like a bunch of little Fonzis*. Not to mention, it's also kinda schmancy.

So, if you're looking for a date night appetizer or maybe just something to go with a chilled glass of white wine that will make that Monday night just a little more like a Friday, I vote Shrimp Balls! (tee hee) Seriously though, try this recipe. It was lovely.

The Betty Crocker Project : Easy Vegan Shrimp Gumbo

I have always loved Creole and Cajun food. I have spent huge portions of my life dreaming up ways to veganize old school Louisiana favorites like Beighnets, Po'Boys, Hush Puppies, Hoppin' John, Red Beans and Rice and Jambalaya. Hell - we even deep fried a Tofurky. So I guess I don't need to rave about how excited I was to make Betty's Shrimp Gumbo. Here's the thing...

Have you ever been making something and you get to a step in the recipe that makes you pause. Everything in you says - This recipe is perfect the way it is. If I do this - will it really be better? That moment when your heart says it's time to stop but you can't help but continue. There were 2 moments in this recipe where I wish I had the ability to turn back time :

• I wish I had used May Wah's ridiculously yet awesomely named Shrimp Balls instead of their Large Vegan Prawns. The Shrimp Balls are just firmer and have more flavor. ( Is anyone else laughing right now?)
• I wish I had added 1/2 Cup of vegetable broth or tomato sauce or even some diced tomatoes rather than the tomato paste. Yes Gumbo can be tomato-y and more people apparently like it tomato-y than spicy and roux-y. It lost a lot of kick when I added the tomato paste and became more of a sweeter tomato sauce than the spicy chowder with rice dish I personally love. But if you're not sure what you like or maybe are not the kind of person who orders the 5 pepper dishes at Thai restaurants - a medium salsa type - I suggest adding the tomato paste a little at a time till you like the flavor and thickness. 

Enough chatter - Let's start making this dish that is still so good it will make you smack your mama*... I mean Betty always brings it.

The Betty Crocker Project : Coquilles Saint Jacques

 

Welcome to the 3rd day of Vegan Mofo Meets The Shannons!

So Paris Vegan Day is just around the corner and I could kick myself for not having our cookbook done and prepping to get on a plane to France in a few weeks. Could these past few weeks have any more heartaches? I guess I shouldn't test that theory. Let's stay focused on the food.

I know what you're thinking... this isn't Vegan Shrimp Gumbo. I thought we were getting more Creole and/or Cajun food from you today. I'm sure there are other random curse words in there too... especially if you are thinking about last night's election results. But the lovely Leinana over at Vegan Good Things just posted a Louisiana Shrimp recipe, so I decided to mix it up! This brings us back to France.

Most folks think chicken fried steaks, green bean casseroles and impossible rainbow sprinkle layer cakes when they think Betty Crocker but this just isn't the case. This book has a serious diversity of recipes to it. Frankly that's one of the reasons we chose it. Much to my pleasant surprise there are quite a few pretty fancy French dishes in there and of course we all know how much I love being fancy and pretend French. Yes - I know how pretentious it sounds... The heart wants what it wants.

Coquilles Saint Jacques is one those pretty fancy French dishes. It was also one of Julia Child's favorite dishes - probably because it was French and included loads of heavy cream and a whole stick of butter. Ours is still a bit rich for vegan food but I'm sure it doesn't even come close to the real deal that besides the cream also includes Swiss cheese*. As you can also see if you clicked on the links above it is usually served on the half shell but that's not how we roll. Ours has artichoke hearts, white wine, a light sheesy savory sauce and of course hearts of palm "scallops" and our favorite Vegan Shrimp Balls. (snicker)

So let's enjoy our more compassionate yet infinitely lighter while remaining super fancy French dinner. Bon Appetit!

The Betty Crocker Project : Baked Coconut Shrimp

They got Vegan Shrimp Balls out there this big?!?!?!

No. This is a close up of this incredibly easy, really good and maybe flat out one of the messiest recipes I've made in a long time. When I made this, Dan was already in LA for work and I was home alone getting ready to fly out there to meet him. The whole time I was making these, I couldn't stop thinking how making these would be a fun "date". It made me miss him something kinda terrible.

You could split a bottle of San Pell and get all sticky-fingered while you make them. Then later after you wash your hands, you can eat them with little toothpicks while you sit in the shade somewhere and discuss what books you're reading or movies you've heard about... all and all not bad "date" things. I would bring some pears too for dessert and definitely some napkins. One of the best things about my life now is that any night Dan is home is "date" night. I'm totally spoiled.

Special Edition : The New Orleans Stay-cation Part 2 : Vegan Po'Boys & Hush Puppies

Morning on Bourbon Street

Even in a magical place like New Orleans, they don't eat Beignets all day.

When we were there about a year ago, one of our most memorable meals was vegan Po' Boys at Cafe Bamboo. So it only seemed right that we should make a few for our stay-cation. We had brought home a few postcards from NOLA with recipes for Creole & Cajun dishes that I wanted to veganize, and some day I'll share my version of artichoke soup that will make you do this*. This weekend we did an overhaul on the Hush Puppies postcard recipe to go with our Po' Boys.

Traditional Po' Boys are usually made with deep fried seafood of some kind; like shrimp, crawdads, or catfish. There are as many versions of Po' Boys--ranging from seafood to roast beef --as there are urban legends about where the name comes from. My favorite story is that the name comes from the free sandwiches a New Orleans restaurant owner gave to the street car conductors during their strike in 1929, so they wouldn't have to cave to feed their families. Back then, seafood wasn't as expensive as it is these days, and catfish and shrimp would have made up a cheaper sandwich then one with pork or beef. Hence these were sandwiches for "Poor Boys". As someone who grew up in a Union house, I kinda love that story.

Whatever the origin, Po' Boys are tasty. We made vegan Dressed Creole Shrimp and Bourbon Street Chicken Po' Boy Shorties with Creole Veganaise and vegan Hush Puppies. The recipes and photos for all 4 are below--and the fancy veganaise is so worth it.

Special Edition : Jambalaya and a tribute to Cafe Bamboo

We recently heard some sad news.

Dan and I went to New Orleans for our honeymoon last summer. It was pretty hot, Dan caught a cold, and we saw alligators. Basically, we had an amazing time in one of the most charming cities in the country! The best part of the trip was being pleasantly surprised by all the delicious vegan Creole, Cajun, Soul and just plain ol' Southern food. I mean, we enjoyed Po'Boys, Key Lime Pie, Gumbo, Sweet Potato Fries, Cajun-Spiced Veggie Burgers, and Fried "Chicken". One of the best spots was called Cafe Bamboo.

I've eaten at vegan restaurants all over the world, and Cafe Bamboo was easily my top 10 favorite spots. That's why it broke my heart to hear they're closing their doors, and that there are people who won't get to experience their awe-inspiring take on vegan Cajun, Creole and Soul food. We're dedicating this Jambalaya to those folks at Cafe Bamboo.

Good luck to you guys, and I hope to hear you'll open your doors again someday!

The Betty Crocker Project : Shrimp Scampi

 

So I know what you're thinking. . . Wait. . . That's not Clams in White Sauce! And you would be correct. But sometimes you can't fight inspiration. This recipe is so fast and so good. . . it spoke to me and I was compelled to share.

Now we have talked before about the wide variety of Faux Seafood out there and even though these little guys aren't the cutest. . . they are my very favorite fake shrimp. They are bite sized, don't get mushy and have the right taste and texture to really make a nice dish. They only thing wrong with them. . . the name. 

They are called Shrimp Balls. OK now that we've gotten the cheap, childish and super fun giggles outta the way. . . Let's enjoy this culinary wish come true!