People often ask Ashlee and I if transitioning to a vegan diet was hard, and to be frank, it really wasn’t. Obviously, the first couple of weeks of transitioning was a bit rocky, but all in all, it was fairly easy for us.
  • Dill Remoulade
  • ¾ cup vegan mayonnaise
  • ½ cup ketchup
  • 3 TBS dijon mustard
  • 1½ TBS fresh dill, finely minced
  • 1 TBS fresh parsley, minced
  • 1 green onion, minced (green parts only)
  • 2 tsp white vinegar
  • ½ tsp capers, minced
  • Crabless Cakes
  • 2 TBS olive oli
  • Canola oil, for frying
  • 2 - 14 oz cans whole hearts of palm, drained
  • 1 green onion, minced (white part included)
  • ⅓ cup red bell pepper, diced
  • 1 shallot, diced
  • 2-3 garlic cloves, minced
  • 1 TBS Old Bay seasoning
  • 1 tsp Slap Ya Mama seasoning (hot), optional
  • 1½ cups panko bread crumbs
  • 1 cup unsweetened, unflavored almond milk
  • 1 cup flour, divided
  1. Dill Remoulade
  2. In a bowl, mix all ingredients until they are thoroughly combined
  3. Place in a covered container and set in the refrigerator while you make the crabless cakes
  4. Crabless Cakes
  5. In a saute pan on medium heat, add 2 tablespoons olive oil
  6. Once the oil is hot, add shallot. Saute for one minute. Add hearts of palm and begin to mash with a potato masher or the back of a fork. Cook mashed hearts of palm on medium heat for about 2-3 minutes
  7. Add green onion, bell pepper, garlic, Old Bay, and Slap Ya Mama seasoning. Mix to combine. Cook for an additional 3-5 minutes
  8. Remove mixture from heat and let cool about 10-15 minutes
  9. Once the mixture is cool enough to handle, add ¼ cup flour and mix to combine thoroughly
  10. With ¼ cup of the crabless mixture, form crabless cakes with your hands
  11. Transfer the crabless cakes to a parchment paper lined tray
  12. Once you have formed all your crabless cakes, set them in the freezer to solidify just a bit, about 15-20 minutes
  13. While you're crabless cakes are in the freezer, set up your dredge and frying stations
  14. In a shallow bowl, add flour. In another, add almond milk. In a third shallow bowl, add panko bread crumbs
  15. Once you're crabless cakes have solidified in the freezer for a few minutes, you can begin to bread them
  16. Place each crabless cake in the flour, then the almond milk, then the panko bread crumbs. Be sure to coat each cake evenly and thoroughly with each coating. Continue until all the crab;ess cakes are coated
  17. In a frying pan on medium-high heat, add enough canola oil to cover an inch of the pan from the bottom
  18. Once the oil is at 325 degree F, fry each crabless cake for about 6-8 minutes or until golden brown and crispy, flipping halfway through
  19. Serve warm with dill remoulade and atop a bed of greens (optional)
  20. ENJOY