Tags: 50 states, 50 States 50 Vegan Dishes, 50 vegan dishes, chickpeas, chili powder, crab, crab puffs, crescent dinner rolls, Crescent Recipe Creations, Daiya, Earth Balance, garlic, hushpuppies, kelp, Meatout Mondays, No Sweat York, Pillsbury, seafood, seaweed, Thirty-One, tomato, vegan, vegan cheddar cheese, vegenaise, Vegg
(This recipe was first featured for Meatout Mondays on the No Sweat, York, blog.)
Delaware has a special place in my heart.
My family would vacation in Delaware (Bethany Beach!) often when I was growing up. We stayed in Ocean City, Md., quite a few times, but I remember the first time we stayed at Bethany Beach at a condo complex. It was pure bliss for me. I miss going down there, and I am hopefully planning a trip for this summer.
Delaware, like any coastal city, is known for its seafood. This is why I chose crab puffs for this state.
When I made this dish, it was for a Thirty-One party I had in January.
I didn’t have a lot of time to create these crab puffs, and if you wanted them to look more like hushpuppies, that wouldn’t fly. (Hushpuppies remind me of Long John Silver’s!) Then I stumbled upon this recipe by Pillsbury and rejoiced. Many of Pillsbury’s products are vegan friendly, which is helpful for making a last-minute pizza or finger food for a party.
These cute little puffs can be a great dish for dinner, paired with a fresh salad or sauteed veggies. It only dirtied two bowls and a cookie tray, and took about 30 minutes to make.
- 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet or (1 can (8 oz) Pillsbury refrigerated crescent dinner rolls, plain variety)
- 1 can of chickpeas, drained and mashed
- 1/2 teaspoon garlic powder
- A dash of hot sauce or chili powder
- 1/2 cup of Vegenaise (vegan mayonaise alternative)
- 1 fake egg (optional)
- 1 teaspoon kelp or other seaweed powder (optional)
- 3/4 cup of shredded vegan cheddar cheese (Daiya brand used)
- 1/4 cup finely chopped plum/Roma tomato
- 3 tablespoons finely chopped green onions
- 1 tablespoon vegan margarine (Earth Balance used)
- In a medium bowl, pour in drained chickpeas and mash until desired consistency. Add garlic and hot sauce or chili powder and stir. (If you have kelp powder or another seaweed powder and want a more sea-like taste, add a generous teaspoon.)
- If using fake egg, follow directions on the container and make one egg. (I usedVegg, which gave the dish an eggy flavor. But it is not needed to keep the filling together.) Add Vegenaise to the bowl and mix.
- Pour egg/mayo mixture into chickpea mixture. Stir.
- Add chopped tomato, green onions and vegan cheddar cheese. Stir until incorporated. Set the bowl aside.
- Heat oven to 375°F. In small bowl, mix melted butter. Wipe your cookie pan with oil or use a vegan nonstick cooking spray.
- If using dough sheet: Unroll dough on sheet; press into 12×8-inch rectangle. If using crescent rolls: Unroll dough on sheet; press into 12×8-inch rectangle, firmly press perforations to seal.
- Cut into 2-inch squares. Brush with butter.
- Bake 4 to 6 minutes or until puffed. Take out and let cool for 1 minute.
- Spoon a generous tablespoon of chickpea mixture on each square.
- Bake 10 to 12 minutes longer or until golden brown and tops are set. Serve warm.
Tags: 50 states, 50 States 50 Vegan Dishes, Appetite for Reduction, cheese fries, chickpea gravy, Daiya, french fries, fries, gravy fries, Isa Moskowitz, Jersey, Jersey Shore, MTV, New Jersey, russet potato, silky chickpea gravy, sweet potato, turnip, vegan, vegan dishes, yam
Oh, Jersey. You don’t represent yourself well. Look at the MTV show Jersey Shore.
I hate that show. It is most offensive because I am Italian, born and raised. My great-grandfather Silvio immigrated in the early 1900s to pave a better life. And then these … people (for lack of a better word) disgrace the ethnicity.
I also grew up with the joke, “Let’s bomb Jersey and give Pa. a beach.” LOL. (Sorry to all those from New Jersey.)
I will say this, though, they know how to do french fries (and apparently tanning and clubbing.)
When I saw the words “disco fries” on my list, I was intrigued. I LOVE fries. No, I L-O-V-E fries. I loved getting cheese fries when I was younger, and I bet I would still love them now. And I have never had gravy fries, let alone CHEESE, gravy fries!
Tags: 50 states, 50 States 50 Vegan Dishes, Better than Bouillon No Chicken Base, Brunswick Stew, chick'n, chicken, Gardein, Georgia, okra, states, tomatoes, vegan, vegan dishes, virginia
Projects get out of hand, time slips away. This has been my life since I posted the original 50 States, 50 Vegan Dishes post!
I have started farming again, thinking about decluttering my apartment, hosting a yard sale, among so many other things.
But I DID start the project, and it was with Virginia: Brunswick Stew.
This was in honor of my three-year anniversary trip to Damascus, Virginia, at the beginning of May. You can read all about that adventure here.
When I did an online search for recipes to veganize, I was confronted with a problem: Both Virginia and Georgia claim they were the creators of the stew. You can read about the history at this Wikipedia page.
The main difference I concluded was the Virginia variety was more tomato-based and was more soup-like. Also, they prefer chicken (also rabbit. ew. ) Also, there are a variety of vegetables each person says to put in, weather it is succotash, lima beans, okra, potatoes and corn, to name a few.