I morphed this recipe from several I found online as a substitute for lobster. First, I am not vegan or vegetarian and believe animal products pack a ton of quality nutrition so I incorporate meat into my diet frequently.
However, I do not eat pork or shellfish for many reasons including: they are both highly inflammatory, highly acidic and prone to parasites.
I love the taste of lobster, I just choose to stay away from it, so this concept intrigued me.
I do eat a ton of vegetables and enjoy preparing them many different ways. I use hearts of palm in salads and as a pasta substitute but this is a brand new way of enjoying them. I added a splash of fish sauce to help mimic the taste of lobster which is missing in the vegan recipes.
This makes a lovely appetizer, lunch or light dinner. Double, triple or quadruple the recipe to serve a crowd.
Advanced and Core Plan
1 can (14.5 oz) hearts of palm
2 tablespoons olive oil
1-2 cloves garlic, minced
1/4 teaspoon paprika
1/4 teaspoon Old Bay seasoning
splash of fish sauce (I use Red Boat)
salt and pepper to taste
2 -3 tablespoons grass fed butter
Parsley, for garnish
Cut the hearts of palm int o 1 inch chunks. Add the olive oil, a clove of garlic, paprika, old bay seasoning, fish sauce, salt and pepper. Cook on medium (do not let the oil smoke) until heated through. Meanwhile, gently melt the butter and add more garlic if desired.
Serve warm, sprinkle with fresh parsley and dip in warm, melted butter.
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