Hearts of Palm Crabless Salad (WFPBNO)

This weather has been unbelievably hot! I've been making pasta salad, three bean salad, chickpea-of-the-sea salad, etc. to have something as a go to for meals. This keeps me from having to cook and makes meals readily available. A few days ago I made this Crabless Salad and it was delicious. I served it stuffed into a half of an avocado with tomato wedges on top of a bed of lettuce. It was really filling and tasty. It was also good on crackers for a snack. I think you'll enjoy this salad. Be sure to make your own mayo without oil to keep it WFPBNO. 

Dressing:

• 1/4 cup plain plant-based yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Other ingredients:

• 1 can hearts of palm, drained and pulled (or cut) into thin strips
• 1/4 cup diced sweet onion
• 1/4 cup shredded carrot
• 1/4 cup diced celery

Combine all the dressing ingredients, mixing well.

Add the remaining ingredients; toss well to combine. Chill for about 30 minutes to allow the flavors to marry.

I served this in an avocado half, on top of a bed of salad greens with tomato wedges.  You could also make a sandwich or stuff a tomato with the salad.

Enjoy!!!

Smashed Oven-Fried Okra (WFPBNO)

This is SO good!!! I found this recipe in my latest Southern Living magazine and knew I had to make it WFPBNO. The original recipe called for egg, salt and canola oil. This uses none of those things. We are growing okra again this summer and we have more than we know what to do with and I've already picked 1 quart jar and 3 pints. So I've made this about 3 times already. I was just saying how much I missed fried okra and lo and behold, Southern Living came through for me. I bake this delicious okra in the toaster oven so I don't heat up the house. If you give this a try please come back and leave me a comment. 

• 1/2 cup plant milk, I used soy
• 1 egg replacement, I used Bob's Red Mill
• 2/3 cup plain yellow cornmeal
• 2 teaspoons Creole seasoning
• fresh okra pods
• Creole Comeback Sauce (recipe below)

Preheat oven to 450F. Whisk together milk, 1/3 cup water; add the egg replacement and stir well.

Add the cornmeal and creole seasoning to a bowl that will accommodate the okra pods.

Working with 1 pod at a time, place the pod on a clean work surface.

Crush with a rolling pin until split in places. 

Repeat with remaining okra. I only cooked what we were going to eat that night. I have not tried to reheat them yet, but I think they will reheat in the oven just fine.

Set up a dipping station. Dip each pod in the milk mixture. Then add to cornmeal mixture and toss until coated. Then add to a parchment covered baking dish.

Before going into the toaster oven.

Bake until golden brown and crispy on both sides, about 20 minutes in total. Carefully turn them over at the halfway mark. Remove from oven and lightly sprinkle with salt if desired.

I served these with the Creole Comeback Sauce, baked potato covered in queso sauce, sliced tomatoes and fresh corn on the cob.

Creole Comeback Sauce:

Stir together 1/4 cup each homemade mayo, plain vegan yogurt, 1 tablespoon ketchup, 1 teaspoon vegan Worcestershire sauce, and 1/2 teaspoon Creole seasoning in a small bowl. Cover and chill until ready to serve.

Enjoy!!!!!

Thai Stir-Fry (WFPBNO)

 This meal comes together pretty quick. Be sure you have all of your ingredients prepped before you begin cooking. Feel free to substitute other veggies instead of what I have listed. You want to use up the veggies in your frig! If you don't have coconut sugar you can sub brown sugar, if you don't like heat leave out the jalapeno, I deseeded mine and it wasn't hot at all. I served this stir-fry with an Asian salad mix I bought from my local grocery store. Enjoy and have fun in the kitchen!!

• 1/2 cup sliced sweet onion
• 1 heaping tablespoon pre-minced garlic
• 1 jalapeno, thinly sliced
• 5 ounces thinly sliced baby bella mushrooms
• 1 tablespoon reduced-sodium soy sauce
• 2 cups vegetable broth
• 6 ounces rice noodles, wide as you can find

-------------------------------------------------------

• 1/2 bell pepper, sliced - I used red
• 1 cup chopped broccoli
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 teaspoon molasses
• 1 tablespoon vegan oyster sauce
• 2 teaspoons coconut sugar
• 1 teaspoon corn starch
• 2 tablespoons Thai basil
• sliced green onion, for garnish
• I also made a batch of oven baked tofu to go with this.

Heat a couple of tablespoons of water in a large non-stick skillet. Add onion, garlic and jalapeno and cook until onion is translucent. 

Add mushrooms and cook 3 minutes.

Add 1 tablespoon soy sauce and the broth.

Bring to boil.

Add the pasta and press them under the water. Cook covered if you can; mine try to steam up and I had to uncover them and stir, repeatedly. Cook based on package directions for length of time.

Stir the rest of the soy sauce, molasses, oyster sauce, sugar and corn starch into a small bow. 

Add the veggies to the stir fry and give it a good stir. 

Add the mixture from the bowl to the stir-fry and stir until thickened. Add the Thai basil and green onions. Stir and then serve.

Serve, garnished with the tofu. I had a prefab Asian salad that I served on the side. 

Enjoy!!!