Better Bar Snack: Vegan Hearts Of Palm Calamari Recipe

Name: Better Bar Snack: Vegan Hearts Of Palm Calamari
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14-ounce cans hearts of palm (12), drained and rinsed; 1 cup finely ground yellow cornmeal or polenta; 1 cup rice flour; 1 tablespoon Old Bay Seasoning, plus more to taste; 1/2 teaspoon kosher salt, plus more to taste; Expeller-pressed canola oil, for frying; 2 tablespoons filtered water; 1 tablespoon toasted nori flakes, finely ground; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 cups whole raw cashews, rinsed; filtered water; 1 cup organic ketchup; 1 to 2 tablespoons prepared horseradish, or more if you like it hot; juice of 1 lemon; 1 teaspoon vegan Worcestershire sauce, such as Wizard; 1 cup vegan mayonnaise, such as Vegenaise; juice of 1 lemon; 2 tablespoons fresh flat-leaf parsley leaves, chopped; 1 tablespoon capers, drained and finely chopped; 2 garlic cloves, finely chopped; 3 tablespoons extra-virgin olive oil; Kosher salt and freshly ground black pepper

Servings: persons

2 14-ounce cans hearts of palm (12), drained and rinsed
1 cup finely ground yellow cornmeal or polenta
1 cup rice flour
1 tablespoon Old Bay Seasoning, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
Expeller-pressed canola oil, for frying
2 tablespoons filtered water
1 tablespoon toasted nori flakes, finely ground
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups whole raw cashews, rinsed
filtered water
1 cup organic ketchup
1 to 2 tablespoons prepared horseradish, or more if you like it hot
juice of 1 lemon
1 teaspoon vegan Worcestershire sauce, such as Wizard
1 cup vegan mayonnaise, such as Vegenaise
juice of 1 lemon
2 tablespoons fresh flat-leaf parsley leaves, chopped
1 tablespoon capers, drained and finely chopped
2 garlic cloves, finely chopped
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper

1
Put the cashews in a bowl and pour in enough cold filtered water to cover.
2
Cover with plastic wrap and refrigerate for at least 12 hours, or up to 1 day.
3
Drain the cashews in a colander and rinse with cold water.
4
Transfer the cashews to a blender, preferably a Vitamix, and pour in enough cold filtered water to cover them by 1 inch, about 3 cups.
5
Blend on high for 2 to 3 minutes, until very smooth and creamy without any trace of graininess.
6
The cashew cream should be smooth on the palate; add more water if necessary.
7
If youre not using a heavy-duty blender, you may need to strain the cashew cream through a fine-mesh sieve to get rid of any grittiness.
8
Cover and refrigerate until ready to use.
9
It will thicken as it sits, so blend with 1/2 cup or so filtered water if needed to reach the desired consistency.
10
It can also be frozen; see the headnote.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 14-ounce cans hearts of palm (12), drained and rinsed, 1 cup finely ground yellow cornmeal or polenta, 1 cup rice flour, 1 tablespoon Old Bay Seasoning, plus more to taste, and more.

Yes, Better Bar Snack: Vegan Hearts Of Palm Calamari falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Better Bar Snack: Vegan Hearts Of Palm Calamari

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