We had originally planned on a stew for tonight, but who wants stew on a day this warm? And crabbing season started 18 days ago in Maryland, so time to get on the ball and celebrate the vegan way.
In my pre-vego days, I happened upon a crab soup with sliced avocado and was immediately in love. The next week, I went home, flipped it and reversed it by putting Mexican crab balls in #avocado soup, and was so proud of myself. Months later I was told to cut out all meat... Today, I reconquer the joy.
Disclaimer: The crab balls and the soup are both quick and easy, but they do require chill time, so plan ahead.
Chilled avocado soup (takes 15 minutes to make, but 2 hours to chill)
24 oz #jackfruit in water, drain, rinse well, squeeze and pat dry, chop until it resembles lump crab meat
2 Neat Eggs
1 tbsp lime juice
1/2 tsp habanero hot sauce
3 tbsp chives, finely chopped (I had freeze dried on hand)
1/4 cup cilantro, finely chopped
1/2 cup classic bread crumbs
1/2 cup Panko bread crumbs
Add the jackfruit, Neat Eggs, herbs, lime juice, habanero sauce, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into balls. Place them on a plate and refrigerate for at least an hour.
Preheat the oven to 375° and put the cakes on a cookie sheet. Squeeze lime juice over the top of the cakes and bake for approximately ten minutes or until golden brown. Flip and squeeze lime juice on the top of the cakes and bake until golden brown and firm to the touch.
Meanwhile, pour your avocado soup into bowls. Add your preferred amount of crab balls to each bowl. Enjoy!
What I ate and drank today
64 oz of water
2 decaf iced Americanos
1 eggplant sandwich with a side of chips
1 bowl of Special K cereal with cashew milk
Avocado soup with jackfruit balls
~4 miles of walking