My husband is a huge seafood lover, so I have been looking for products that can replicate the taste and texture of seafood. I made Breaded Vegan Shrimp by Sophie’s Kitchen tonight and Bill and I were both impressed with the texture and flavor of the vegan shrimp. I had previously tried the Sophie’s Kitchen crab cakes and decided that they would never fool a carnivore (particularly one who had lived in Baltimore). However, I think they have done a much better job with the Vegan Shrimp, and I believe that this is a product carnivores will enjoy.
Since I was baking Sophie’s Vegan Shrimp (375 degrees for 15 minutes), I also wanted to use my oven to good advantage to save energy. I baked (rather than fried) the lovely okra I bought yesterday at the Charlotte Regional Farmers Market. Yes, to those of you who are not from the South (or living in the South – which means you have been initiated), good fried okra is like a gift from God. I have found a wonderful way to bake okra in the oven with no added fat or oil which I will share in my next e-book.
Our other side dish in the pic consists of stir-fried red onions, red peppers, and golden zucchini. We accompanied our meal with a home-made remolaude sauce and a delicious Kalamata olive bread from Duke’s Bakery.
It was sweet to savor our lovely end of summer weather on our deck while we enjoyed this meal. To me, everything tastes better if you eat it outside!
