Vegan Low Country Boil [#MMAZ]

by Sarah on July 29, 2013 · 9 comments

Some foods just shouldn’t be made vegan.

[Or vegetarian for that matter.]

It doesn’t mean they won’t taste good.

Or that it won’t be a rather exciting adventure to combine a whole mess of spices…

…to create a Low Country Boil broth in the vein of a both a Carolina  and Cajun  tradition.

You can’t have a “boil” without corn and red potatoes.

(But you might need to try more than one knife to cut the cobs.)

The addition of artichoke hearts will prove to be somewhat of a revelation.*

*First suggested years ago while working at Central Market in Austin but–until now–yet to be attempted.

Each layer of the ‘chokes* soaking up flavor as they simmer.

*Did I just make up that slang?

(So, too, the potatoes, reminding you how tasty taters can truly be.)

But the fact of the matter is this:

No matter how much the texture of hearts of palm might remind you of shrimp, or crawfish…

–and even if you serve this dish the right way, on newspaper–A crawfish boil needs crawfish.

But it sure was fun to experiment without.

——————————

I can knock it because I tried it, but that doesn’t mean you shouldn’t also.

Or you can try another of the many tasty twists using Hearts of Palm this week for Heather‘s Meatless Mondays A-Z challenge.

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