![]() While not entirely raw, it’s pretty close. I’ve made it four times just in the last week! I can’t get over how fresh and simple it is. I am completely obsessed with this Vegan hearts of palm ceviche recipe. It serves 4-5 as a main dish salad or 8-10 as an appetizer. Check this ingredients list, it’s so simple! I made the recipe for a crowd. Eat it with chips, salad, or straight out of the bowl with a spoon.Ĭ) Seafood is expensive! Hearts of palm isn’t the cheapest vegetable on the market, but it is quite a bit more affordable than quality scallops and shrimp. Serve mushroom scallops in a bowl or serving dish and pour the garlic butter sauce. Stir in the lemon juice season with salt and pepper, to taste. Add garlic and cook, stirring frequently for 1 minute, or until fragrant. This hearts of palm ceviche is ready to be instantly and excitedly devoured. To make the garlic butter sauce, melt 2 tbsp vegan butter in the same skillet. No more waiting for lime juice to slowly cook your seafood. □ī) It’s ready immediately after mixing the ingredients together. So give up the fish! Make this hearts of palm ceviche instead! Now onto more reasons why this ceviche is better. ![]() Recent studies predict our oceans will be depleted of fish by the year 2048! This will lead to devastating effects on the food chain, environment, etc. Still eating fish? I implore you to reconsider. I mean, lime juice is the best thing ever, am I right? What makes this hearts of palm ceviche immensely better than the seafood variety is that A) as mentioned, no fish, shrimp, or scallops were harmed in the making of this dish. I used to work at a Spanish tapas restaurant and I looooooved their ceviche. This is an excellent sauce for seafood, and goes well with my posted, Baked Scallops recipe. Remove from heat, and blend in a mixer, or food processor until smooth. It tastes so close to the real thing, but no little fishies were harmed in the making of this hearts of palm ceviche. Add the garlic, half & half, salt, pepper, and cumin, and then heat until the mixture just begins to simmer. The recipe takes only ten minutes to prepare. They are dead ringers.Welcome to my latest summer obsession… Vegan hearts of palm ceviche! It’s light, tangy, and flavorful. They even have that slightly rubbery bite that you get with scallops. ![]() When you slice the stems into rounds, they look exactly like scallops. I had to go to a few places before I found them, but I eventually found them at a little Korean produce store in my ‘hood. The key to vegan scallops are King Mushrooms. One dish that was served at the lunch was a scallop atop a kind of salsa made from avocado, hearts of palm and cucumber. The food was wonderful, and they represent all the things I love: they cook locally, in season, and they strive to make as much as possible in-house (including these incredible chocolates made by their pastry chef!). Now, we have some great restaurants here in Vancouver, but weirdly, Diva was a place I had never eaten at, and upon reflection, I’m not sure why. It was amazing.įast forward to a couple weeks ago when I got invited to a lunch at Diva at the Met. There was this one episode where she made a vegan scallop dish, and we got to try it that night. One of my faves on the show was Lauren Marshall, who has been the only vegan, as far as I know, to compete. The Top Chef Canada franchise only lasted 4 seasons, sadly, but just recently, they brought it back, with Top Chef Canada All Stars.Ī couple years back, I got to attend a Top Chef event that featured the food of the ladies who had competed. My favorite, of course, were Top Chef Canada, because I loved seeing my local chefs (whose work I was a big fan of) shine on a national level.
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