Feast Day Menu
Vegan Crab Cakes
So the feast day feast was great! And it wasn't completely a feast either, as I made great progress on five bunches of greens and tried a new dish that will become a staple as Lent continues. In this case it is Maryland's Kale from The Everyday Happy Herbivore. The kale is cooked simply, with just sliced onions, garlic, Old Bay, and lemon. I cooked it longer than the recipe calls for because I like my greens well done, and I'm at altitude. Like the Carolina Kale, this would make a great main dish by adding beans and using it to top rice. I think I'll try adding mushrooms as well.
But the feast part was Lindsay's recipe for vegan crab cakes that stole the show. Made with tofu, oyster mushrooms, well seasoned and topped with tofu remoulade, they were fantastic! A great dish for when you have the time and energy for something a little fancy. Bravo Lindsay!
Week (shortened) in Review
Can I pro-rate my five bunches of greens, since the week started on Wednesday? 'Course I can. It's my Lent after all.