Vegetarian Mock Lobstah' Rolls ~ Meatless Monday

Mock Lobstah' Roll ~ A fun vegetarian spin using chickpeas as the base for the classic New England seaside salad!  

Way, way back when, I used to live a few towns south of Boston.  I was about equal distance to Boston, Cape Cod and Providence, RI.  Fantastic seafood in every direction!   I would often go to Cape Cod (aka ~ The Cape) for a bike ride along the Cape Cod Canal Bikeway and then head over to one of the many seafood shacks to enjoy a traditional Lobster Roll.  Man, were they good!!  Since I've been tinkering with chickpea salads again, I decided to give my go-to bean the royal treatment and turn them into one of my favorite seafood salads, one that is often served quite simply, usually in a basic hot dog bun ~ the classic Lobster Roll.  I'm calling my vegetarian version a ~ Mock Lobstah' Roll.  (is it just me, or do you hear the B52's song Rock Lobster in your head when you read that? teehee)

For a little special taste treat, I like using dulse flakes in my mock seafood salads since I think it gives a nice, slightly salty, hint of seaside flavor that reminds me of the ocean.  You could easily replace it with your favorite dried seaweed flakes or skip it altogether if you like ~ it'll just change the overall flavor of the salad a little bit.  I like to go a bit heavier than 1/8 tsp on the dulse flakes, more along the 1/4+ tsp lines.  I'm like that ~ in for a penny, in for a pound.  I also like the subtle sweetness the sweet corn and pinch of sugar gives to the salad.  I'm trying to mimic the unmistakeably soft sweet flavor that real lobster chunks have.   :)  Enjoy!

Vegetarian Mock Lobstah' Rolls
makes 2 Lobstah' Rolls

Ingredients

• 1/2 cup canned chickpeas (aka garbanzo beans) ~ drained & slightly smashed
• 2 Tbsp low fat mayo (I only use Hellmann's/Best Foods mayo)
• 2 Tbsp diced celery
• 2 1/2 Tbsps drained canned white sweet corn (or sweet yellow, if you like)
• 1/4 tsp lemon juice, or to taste
• 1/8 tsp onion powder
• 1/8 tsp Old Bay Seasoning, or more to taste
• 1/8 tsp dulse flakes, or more to taste (or your favorite seaweed ~ optional)
• pinch of sugar (optional)
• dash of hot sauce
• dash dill weed
• dash paprika
• salt & pepper, to taste

• 2 basic/cheap hot dog buns
• crisp, fluffy leaf lettuce
• tomato slices, optional ~ (If you were to eat a real lobster roll, you'd probably skip the tomatoes, but, since this is a mock lobster salad, I'd have at it :)

Directions
Mix first 13 ingredients (chickpeas through salt/pepper) in a medium bowl until combined.  Line each hot dog bun with crisp, fluffy lettuce leaves and couple of tomato slices (if using).  Divide the Mock Lobstah' Salad between the two buns and enjoy your Meatless Monday lunch!

 For another mock vegetarian seafood sandwich filling, check out my recipe for ~ Mock Tuna Salad ~ HERE.

Mike's Game Day Shrimp & Oyster Gumbo

My friend, Sharon, shared some food pictures on Facebook during Super Bowl weekend ~ there was some serious cooking going on over at her house!  Last time I saw some of her food photos, I posted her recipe for No-Bake Double Decker White Chocolate-Peanut Butter Cracker Cookies on the blog.  This time the photos that caught my eye were of her husband's ~ Shrimp and Oyster Gumbo.  Mike made a huge ~ Vat 'o' Gumbo for their Super Bowl party.  That's one party I would have loved to attend!  :)

'Lobster Ceviche' ~ a unique spin on ceviche

There I was, sitting in the kitchen, hungry for something to eat, nothing planned for my dinner, dying for some Mexican food ~ well, it is Cinco de Mayo after all.  Everyone else had already eaten & I only had myself to worry about.  I was craving some ceviche...but didn't have the necessary ingredients in the fridge.

Hmmm...  I was surfing the web & came upon this recipe for a lobster ceviche.  It sounded good & I did have some of those 'imitation lobster chunks' (similar to the imitation crab/krab chunks, just in lobster flavor) in my fridge ~ I can work with that.  What I was inspired to create turned out REALLY tasty.  It was quick to get on the table since I didn't have to let the imitation 'lobster chunks' marinate in the lime juice like you would raw fish.   Another real-time, on-the-fly, meal from my kitchen.  Hope you give my 'inspired by' recipe a try, it's a keeper!

 Happy Cinco de Mayo!

Quick & Easy 'Lobster Ceviche' ~ a spin on the classic

8 oz packet          imitation lobster chunks (or crab chunks, if you prefer) ~ 
                            broken down into smaller chunks
1/4 cup                 canned mixed tropical fruit, chopped
1/2                        medium tomato, chopped
1/2                        avocado, cubed small
1/2                        small jalapeno, seeded & minced ~ more or less/to taste  ~ optional 
2 Tbsp                  diced onion
2 Tbsp                  cilantro leaves, chopped
3 Tbsp                  salsa ~ your favorite kind
3 Tbsp                  fresh lime juice
1/8 tsp                  chipotle chili pepper spice ~ or to taste
~                          salt & pepper to taste

 
1)   gently mix all ingredients together in bowl & season with salt/pepper

2)   serve in a pretty glass, garnished with lime wedges & cilantro leaves

3)   serve with chips on the side

Enjoy!

   

Swedish Smorgasbord ~ Celebrating made easy

 

Swedish Meatballs & Gravy over Noodles ~ This has to be my favorite Swedish dish.  I love the RECIPE over at Anne's Food, she is a Swedish food blogger with great recipes.

Pickled Beets & Cream Dill Sauce

One of my earliest memories of dining out is of going to the big, Swedish Smorgasbord, that was over on the other side of town.  It was a magical place for a kid who was unafraid of trying new things.  Table after table of salads, main dishes, side dishes & desserts.  Chefs in white coats & tall white 'hats', solemnly standing there, waiting to carve or dish up whatever you asked for.  They would always sneak a smile to the little girl who could barely see over the top of the table, pointing at what she wanted to try. My favorite was always their Swedish Meatballs, no surprise there ~ everybody knows & loves that traditional symbol of Swedish cuisine.  The dessert table was a sight to behold & was the perfect way to end a wonderful meal. 

Salmon Cakes & Creamy Dill Sauce

Sadly, it is almost impossible to find a Swedish Smorgasbord anymore.  They have been replaced with fast food joints & those tired strip mall, sports themed, TV plastered, Friday night, loud & crowded places.  Needless to say, I miss the way it was sometimes ~ when dining out was special & the special didn't come with a plastic toy on the side.  You got dressed up, had to use your best 'restaurant manners', the family enjoyed being together, talked & savored all the bounty that was just a few steps away from the table...and no dishes to clean up at the end of the meal.  Perfect!

Since I am reminiscing, I thought I would put together some of the Swedish foods I've grown up with & enjoy eating.  It's funny, I've never really thought about how many things I eat/serve that are actually Swedish.  I've always just thought of them as 'good eats', which they certainly are.  So, if you are wondering what our family's Swedish Easter celebration smorgasbord might have out on the table for you to choose from, here are some of the foods you might find to tempt your taste buds...   Enjoy!

Dilled Asparagus ~ I nuke baby asparagus for one minute & then plunge them in ice water to chill them quickly. (helps them keep their bright green color)  I them marinate the asparagus overnight in: 1 part cider vinegar to 3 parts water, a handful of fresh dill & salt/pepper.  To serve:  I drain the asparagus & drizzle or toss the spears with a little olive oil, salt & pepper.  It makes a wonderful starter or finger-food appetizer.

Pickled Herring in Wine Sauce ~ I love Vita brand, they also have a Pickled Herring in Sour Cream.  This makes a great appetizer & couldn't be easier to serve, with or without crackers.  I've enjoyed this since I was a child & I still get cravings for it.

 

Pink Pickled Eggs ~ I soak hard boiled eggs in pickled beet juice for a few days.  The longer they soak, the pinker they get.

Semla ~ Almond Cream Pastry Bun ~ I posted a recipe for these last month. They are really good & very easy to make.  A perfect way to end any meal, especially at a smorgasbord.

Christmas, holiday party, parties, Advent, St. Lucia's Day, buffet, julbord, God Jul, Christmas Eve

Poor Man's Lobster ~ Cooking with Cod

Poor Man's Lobster ~ served with melted Lemon Butter

I was feeling a bit nostalgic today & decided to go through some old family cookbooks.  While I was going through one of Grandma Bunni's old cookbooks, I came across a time worn, tattered & torn, clipped newspaper recipe for ~ 'Poor Man's Lobster'.

I remember her making that for us when I was young.  I always loved lobster as a kid, but when we had it, it was only ordered at The Castaway Restaurant & then only on very special occasions.  Since she knew how much I liked it, she would sometimes make her 'special lobster' for us ~ aka 'Poor Man's Lobster' ~ at home, using cod.  We were kids, we didn't know any better.  She would put the lobster/fish on a big plate, with a big saucer of melted lemon butter & away we'd go.  Happy as clams, we were! (excuse the pun)  Dipping the 'lobster' in melted lemon butter was always half the fun anyway.  We were happy, her pocketbook was happy & life was good.

I just so happened to have bought a few pounds of cod (on sale) the other day ~ I'd call that serendipity.  I also called that today's lunch.  It was a blast from the past having 'Poor Man's Lobster' again.  I'll have to make it soon for J.  Maybe one day he will find the recipe, just like I did & hopefully, he'll remember it as fondly as I do...  :)

Oscar Night Party ~ Appetizers, Hors d'oeuvres & Cocktails

Rosy Glow

It is almost Oscar Night & Hollywood is getting ready to celebrate this Black Tie event.  Many of us will also get all dressed up & host our own Oscar Party.  If you decide to have one, your guests will need some food & drink to enjoy while they cheer for their favorite actors.  Hmmm, What to eat?...What to drink?  No matter what you call them ~ hors d'oeuvres, appetizers, amuse-bouche, or nibbles ~ it's time to find the best munchies for your Oscar Party & a few fun cocktails, too.

I grew up in the shadow of the studios & that means you are constantly surrounded by the film industry.  I enjoyed that part of my life in Los Angeles.  Whether it is having your own celebrity sighting (much more common than you would think), watching a movie being filmed where you just happen to be, having friends/family that work in the industry, being an extra, or even just going to the movies ~ it creates a sense of magic that is hard to resist.

One of the first 'Mocktails' ~ Pomegranate Shrub

Since movies & TV are such a big part of our daily entertainment (no matter where you live), it's no wonder people like to get in the party spirit.  Here are a few fun food & drink items that this former California Girl enjoys.  Some might be a bit unusual, but since people from Cali can be a bit unusual...well, you get the drift.  Living in LaLa Land will do that to you.   

You can take the girl out of California, but you can't take the California out of the girl!  :)

Kir & Kir Royale ~ Classic French Cocktail

Manhattan ~ 60's Favorite 

  ~~~ Smoked Trout Pate & Trout Cocktail Spread, with Crackers ~~~   Why, you ask? Well, I bought some trout, but when I cooked it there were just too many little bones to worry about. What to do, what to do... I know, pick out all those pesce, er... I mean pesky (haha) bones out (which kinda tore up the fish) & make something else out of it. So I did. For the Trout Cocktail Spread (on the left) - I mixed the shredded cooked trout with some cocktail sauce, lemon juice, pepper & dill. It has the same texture/look/taste of mini shrimp.  Serve on a bed of shredded cabbage with crackers.~~~ For the Smoked Trout Pate (on the right) - Mash some cooked trout with a little mayo, ranch dressing, cream cheese, salt, pepper, dill & a few drops of liquid smoke - until it is the consistency you like.  It makes a very tasty pate. Garnish & serve with your favorite crackers.

Broccoli 'Chips' & Salsa

Broccoli 'Chips' with Salsa
serves 2-4

4-6       broccoli stems (use florets for
            something else)
-           favorite salsa

1)         peel the broccoli stocks, getting
            rid of all the thick outer skin

2)         cut the stocks thinly on the diagonal,
            into 'chips' ~ try to make a big as
            you can for ease of dipping

3)         serve with salsa

What a lowfat, low carb, low cal way to get your
Mexican food fix!  I just love salsa, but hate all
the calories/carbs that go with it.  This is very figure friendly - Hollywood stars LOVE that!  :)

Marinated Radishes ~ These are surprisingly good & so easy. Put some cut up radishes in a Ziploc baggie with a couple tablespoons of soy sauce (or Braggs Amino Acids), a little bit of water, oil, your favorite spices & pepper. Marinate a few hours or overnight in the fridge.  Serve with toothpicks. 

A lowfat, low cal, low carb, vegetarian treat. Can't get much more Californian than that!

           ...and the Oscar goes to...                           

Marinated Radishes ~ A lowfat, low carb, low calorie, vegetarian appetizer!

Vegetarian Mock Fish Cakes ~ Meatless Monday

Vegetarian Mock Fish Cakes - Meatless Monday has never been so tasty!  I used a vegetarian 'Mock Tuna Salad' recipe as my base, tweaked it a little bit & turned it into Vegetarian Mock Fish Cakes. 

I've gotten on the Meatless Monday bandwagon.  These Vegetarian Mock Fish Cakes are a quick and tasty way to enjoy your Meatless Monday without feeling like you are missing out on a satisfying meal.  You can add a beaten egg if you like the texture a bit firmer. If you choose not to add a beaten egg, this dish would be Vegan Mock Fish Cakes.

We love any type of  fish cakes around here, so I thought I could tweak my basic recipe for salmon or crab cakes & turn it vegetarian.  It was a success!  I used the Mock Tuna Salad recipe from over at Happy Herbivore as my starting off point & then added a few things from my own fish cake recipe. 

To make these I add a few ingredients to the original salad ~ a little Dijon mustard, breadcrumbs, dill, smoked paprika & form the mixture into flat, round patties. I press the formed Mock Fish Cakes into more breadcrumbs & cook them in a skillet with a little EVOO, until golden.  We like to top them with a little sour cream, plain yogurt or buttermilk ranch dressing.  If you want your Mock Fish Cakes to be a bit firmer, add one beaten egg to the Mock Tuna Salad before forming the Mock Fish Cakes.  These become a ~ golden on the outside, savory on the inside ~ little bundle of YUM!

Tomato & Cucumber Salad with Vinaigrette

When I make any type of fish cake for dinner, I like to add a simple salad of Tomatoes & Cucumbers.  I'm fond of Red Wine Vinaigrette, but a Buttermilk Ranch Dressing would be good on this, too.  To round out the meal, I usually serve the Vegetarian Mock Fish Cakes with some rice & steamed veggies.

 

I have become a big fan of garbanzo/chickpeas.  They really give this dish a wonderful taste & texture.  I think I shall have to explore more ways to create meals using this savory, little bean.

Since this meal isn't heavy, we might splurge a bit on dessert.  Just because it's Meatless Monday, it doesn't mean you can't spoil yourself a little.   :)

Take me home tonight...

Sometimes I just don't feel like cooking.  Sometimes J wants sushi. Sometimes we get take-out.  On these nights, I don't even mind cleaning up the dishes...  :) 

Sushi & other delights ~ Every so often, J & I will go to THE FRESH MARKET when Roy is gone for the evening.  We will hit the sushi counter, seafood counter & bakery. We take as much time as our stomachs will allow, looking over all that is available.  We take home our containers of foodie delights & then the fun begins. J matches me bite for bite. I have never met a kid who will ask to have escargot & sushi for dinner. He likes the California Rolls & Unagi & also likes to get coconut shrimp, crab stuffed shrimp & crème brûlée for dessert. It is truly a feast!

 
And for dessert....

Crème Brûlée ~ These are really, really good & you get to keep the imported Italian terra cotta ramekins, too. (I just looked online & a set of 4 ramekins goes for $40 at William Sonoma!) These desserts are a steal at $4 each. I'd get these for a special dinner, or just because, ANYTIME! When we are there, J turns on the charm & can usually talk the baker out of a cookie & a petit four. He does have his ways.... :)