Wednesday, September 21, 2011

Vegan Scallops, say what?

I was recently looking for new and different vegan foods to try and happened upon vegan scallops.  YUCK, I said out loud when I found them, then I was determined to buy some and try them!

I was having a huge fatass day and looking through all of the food on Vegan Essentials and came across these scallops.  While I knew there was no way they would be healthy, I just had to try them....Sadly, I didnt take a photo of the finished product...but you can use your imagination like its kindergarten all over again!

Rod is my cooking partner in crime lately, and let me tell you...its a good thing I have been going to the gym because he is an AMAZING cook!  Especially since all we have to cook on right now is a 1 burner camp stove that's on our front porch.  When we opened the can of vegan scallops they looked like what I would imagine a dead persons toes to look like....white, lifeless and a bit creepy.   So....of course we both popped one into our mouths....tasted like nothing, chewy wheat gluten before flavor...basically, a blank canvas.
Rod had the genius idea to concoct a sauce/marinade to soak them in so they could suck up the flavor, as follows.
Hot water, and various sea vegetables (kelp, dulse) carrots, celery and garlic......boiled down and made into a lovely broth that had a slight fishy type taste.  We then soaked these lifeless nips in the concoction for about 45 minutes while preparing the rest of the meal.

You will need: (in addition to can of vegan scallops)

We used the toaster oven to make about 1/2 c. bread crumbs, feel free to cheat if you want/need to!
4 Tblsp. vegan butter
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. parsley (dried)
1/2 tsp. paprika
3 cloves of garlic, minced ( adjust to your taste)
1/4 c. vegan parmasean (we ground almonds, garlic powder and nutritional yeast, AMAZING)
Pasta, we used spaghetti  (cook the pasta and strain it, you can do it without instructions, I have faith!)

Once the scallops have marinated, put them in an oven safe dish (you should see the pan we rigged up to put it in the toaster oven!)  Melt the butter and drizzle all over this dish and the scallops. Combine bread crumbs, spices and your vegan parmasean cheese, sprinkle this all over the scallops.  Bake for 20 minutes on 400 degrees, you can either toss the scallop mixture with the pasta, or add more butter to pasta and put the scallops on top.  YOU DO YOU!

After all the complaining and weird faces we made upon opening the scallops, this meal came out absolutely delicious....the scallops arent the healthiest thing, neither is the load of butter and breadcrumbs....but once a year this meal would be absolutely delightful!  ENJOY!

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KJ Callaway said...

recipe for vegan parm please! (ratios!)



Vegan Derby Girl said...

1/3 c nutritional yeast
1/4 c almonds

i add fresh garlic if im gonna use it all immediately, if not i used granulated, entirely up to you the amount of garlic.....i used to scream for a band named garlic breath, if that gives you an idea on my ratios!

grind it up in a grinder and viola!

Mountain Girl said...

Congrats on trying the canned dead person toes.
Just found your site. I'm new to derby and just ordered a pair of the Riedell 265s in Clarino. Pretty excited that they had a vegan option.
Looking forward to hearing more about your vegan powered derby adventures.