Mock Lobster Rolls

The summer has been ferocious this year. Most days I just want to eat watermelon for every meal.  Honestly I would do that anyway if I could but watermelon season is perfect where it is. It's like Mother Nature just knows what flavors are the best for the weather of the seasons. She's a genius. 

 

Any who, this is a perfect vegan substitute for a summer favorite. It's so scrumptious that you'll want to make it again and again and you probably will because it's so simple.  Being from Maryland I have a love for seafood and I do believe MD has some of the best the world has to offer. Enough with the bragging about my beloved home state and onto these mock lobster rolls. 

 

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Side note, I've had rock lobster by the B 52's playing in my head the entire time I've been writing this post. Okay for real this time here the recipe for my mock lobster rolls. 

 

Mock lobster rolls

 

2 cans palm hearts salad cuts- drained and quartered 

2 celery stalks diced 

1/2 onion diced

1 1/2 ts wakame powder 

1 1/2 ts old bay 

1 ts granulated garlic 

1 ts onion powder 

1/8 ts paprika 

1/2 ts ume plum vinegar 

Vegan mayo- I used about 1/2 cup and a little olive oil. 

 

First to make the wakame powder grind dried wakame in a spice grinder until fine. Place hearts of palm in a large bowl, add old bay and toss to coat. Heat 1 -1 1/2 tablespoons of light oil in a skillet add the palm hearts and let them brown slightly, I cooked mine until they were a bit crisp but still succulent. Place the palm hearts back into the bowl and let them cool until hand manageable about 10 to 15 minutes. 

While the palm hearts are cooling prep the celery and onion. Once cool add all ingredients to the bowl with hearts of palm, mix and taste, adjust if needed, then serve it up on your favorite crusty bread or enjoy on top of salad. 

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