Vegan Crab & Veggie Pasta

A recent 'find' has been Match Meats imitation crab 'meat'. Match Meats is located in St Louis and makes a variety of 'ground meat' substitutes for vegans - chicken, ground beef, sausage, pork and crab. I've used the crab for crab cakes and in sushi and had about half a pack left over in the freezer. So, this pasta dish was born.

Before I was vegan, I wasn't that mad about crab.  We lived along the Louisiana coast at one point and ate a lot of fresh seafood then, but  crab always seemed more trouble than it was worth.  So, I don't know if this really tastes like crab or not.  But it does have a good taste, and I've served it to both vegans and non-vegans and everyone liked it.

I made my own kamut pasta but you can buy it or substitute your favorite ribbon-like pasta. You need however much the box says is 4 servings.

Note that there is no added salt to this dish. The pasta water is salted and that seems enough. If you do want more salt, I'd suggest adding a little of your favorite soy sauce to the crab mixture rather than actual salt.

As an alternative preparation, you could eliminate both the broccoli and arugula, and substitute blanched, chopped broccoli rabe.

Vegan Crab & Veggie Pasta

Pasta - enough for 4 servings

2 Tbs olive oil

8 oz (half pack) of Match Meat Imitation Crab

1 zucchini diced

2 Roma tomatoes, seeded and diced

1/4 c white wine or vegan broth

1/2 tsp garlic powder

1 Tbs Old Bay seasoning

1 tsp sumac powder

2 cups loosely packed baby arugula leaves

3-4 c broccoli florets

Daiya Mozzarella 'cheese' to taste

Start the salted water for the pasta and broccoli

Heat a 10" skillet on low-medium heat

Add the broccoli to the boiling water and cook 2 minutes

Using a slotted spoon, remove the broccoli to a bowl

Add olive oil to the skillet

When the oil is hot, add the crab and break up with a spoon

When the crab is broken up, add the next 5 ingredients, cover and simmer until the zucchini is done to your liking.

Add pasta to the boiling water and cook until barely done

Add the broccoli and arugula to the crab mixture and heat until the arugula wilts.

Combine pasta and crab mixture and mix.

Serve, topped with Daiya Mozzarella sprinkled over the top.

Zucchini - Tomato Gratin

The latest issue of Vegetarian Times had a Zucchini - Tomato Gratin recipe, and as luck would have it, I had baby zucchini and tomato sitting on the counter tonight. The VT recipe seemed a bit predictable to me, so I have changed it up, and you can do most of it outside on the grill if you want.

I'm confident that anyone who tries this recipe will add it to their regular rotation. The fresh tarragon and oregano bring a bright and unexpected pop of flavor that you are bound to enjoy.


Zucchini - Tomato Gratin

3-4 medium tomatoes, in 1/4 inch slices
4-5 small zucchini, thinly sliced (1/8 in or so)
salt

2 tsp olive oil
1 Tbs Earth Balance butter substitute
1/2 tsp sea salt

1 Tbs fresh thyme leaves
2 Tbs chopped fresh French tarragon
2 Tbs chopped fresh oregano leaves

8 oz of your favorite melting cheese or cheese substitut, grated I normally use Teese when I want a substitute mozzarella cheese

1) Drape tomato in a colander and sprinkle with salt. Let it drain for about 45 minutes. In the sink or a sheet tray, of course...

2) While waiting - spread zucchini on a baking sheet, sprinkle lightly with salt and let stand for 30 minutes. Rinse well and pat dry.

3) Preheat oven to 375F inside, or light grill outside. Bring the grill temperature to approximately 375F. Preheat a non-stick skillet on medium heat.

4) In the heated non-stick skillet, add 1 tsp of oil and half the Earth Balance. Saute zucchini for 3-4 minutes until golden brown on both sides. Transfer to a plate. You'll likely need to do 2 batches so you don't crowd it, so add the rest of the oil and Earth Balance for the second batch.

5) Using an 8 inch square baking dish or cazuela: layer half the zucchini slices and lightly salt. Add half the tomato slices, half of all the herbs and 1/3 of the cheese (not half). Repeat another layer. Be sure and salt the zucchini layers lightly

6) Sprinkle with all of the remaining grated cheese/cheese substitute.

7) Cover with foil and grill/bake 15 minutes.

8) Remove foil and bake for 20 minutes or until bubbling and the cheese is melted.

9) Let stand 5 minutes before serving. Serve with a slotted spoon.