Seafood! (Kind of)

 These are the vegan fish fillets and shrimp I got from VeganEssentials. And since they're flavored with seaweed extract, I guess you could technically still deem them "sea" food! I'd been missing these foods fora while, especially the fried versions! I made a beer-batter for the fish, which was good, but it turns out the fish is kind of sweet, so it would have been much better pan-fried with earth balance and lemon juice; maybe some tarragon. The shrimp's texture was eerily similar to that of real shrimp. The flavor of it by itself is definitely not super-shrimpy, but a good substitute nonetheless. I have another box that I am going to use to make a peppered shrimp alfredo with spinach fettuccini.

 Had to make delicious hush-puppies! I was going to make fries too, but it was already way too much food by the time I got done frying everything. Tartar sauce from my condiments post.

Just used a regular flour-salt-pepper breading for the shkrimpies.

And couldn't resist making this! I missed you, cocktail sauce!

Condiments, condiments

Agave-Wasabi dressing/dip I tried to duplicate, from my Chick'n Cordon Bleu. Came out pretty close to the first batch I threw together:

1 1/2 Tablespoons dill pickle juice

3/4 Tablespoon wasabi powder (I get "Spice Islands" brand, because it's the only one I've seen that lists actual wasabi as the first ingredient. Some 'wasabi' powders are sneaky and just use plain horseradish or mustard). Use slightly more for extra ka-pow!

1/2 teaspoon mustard powder - dissolve 1st three ingredients together first.

Dash of turmeric to brighten color, optional

3/4 cup blue agave syrup

3/4 cup dijon-style mustard

Habanero~Mango~Pineapple wing glaze or dip

That was pretty much it, with some fresh lime juice, sugar, and chili oil - simmered on the stove. Next time I think I will puree the fruits first and thin it out with pineapple juice. Word of warning: wear gloves while cutting habaneros. My hands burned through the next day after I made this!

Tartar sauce

 Surprisingly easy to throw together-  just vegannaise with parsley, onion powder, garlic powder, paprika, mustard flour, sugar, and relish

Pico de gallo + Salsa

I love to add anything with lots of color for extra garden-fresh taste~ used green tomatillos, red tomatoes, yellow bell pepper, jalapeno, red onion, cilantro, and a touch of garlic and lime.

Ranch (left) and Bleu Cheese Dressings

Had these sitting in the fridge for a couple days for the flavors to develop. For ranch, used a mix of recipes I found online with vegan substitutes - regular coconut milk "soured" with vinegar ('buttermilk'), vegan sour cream, parsley, dill, paprika, mustard, garlic, and onion powders. Blue cheese is just the ranch with Sheese brand dairy-free bleu cheese crumbled in, with a dash of lemon juice.