The viral baked feta and tomato pasta of yesteryear still haunts me to this day. I’ve never made it, but I found myself with a block of boursin and some grape tomatoes slightly past their prime that simply needed to go. So they went! I duplicated the feta and tomato pasta with a substitute of the boursin to delicious effect, even if the sauce wasn’t the prettiest at first.
I may duplicate this method in the future using other soft cheeses like the Cypress Grove Purple Haze or another Boursin flavor.
This is also our first recorded video with the outtakes on the Eating Normal Patreon– subscribe at the five dollar level for all the perks!
A common substitution in restaurant crab cakes looking to serve vegan and vegetarian options is the Lion’s Mane Mushroom. We received one in our random box delivery from Produce with Purpose and decided to develop our own recipe to restart our market meals segment ahead of the Farmer’s Market Season. All fresh products in this recipe are from our friends over at PwP, but that is going to start to change as we have more access to local growers.
We will diligently record which vendors help us make these meals then– but until then, consider making these delicious Mock Crab Cakes with locally grown mushrooms!
The texture of the shredded Lion's Mane combined with panko breadcrumbs and egg matches exactly that of some of the best crab cakes I had while living in Delaware, and it will inevitably much cheaper than trying to source high quality lump crab from the Upper Midwest. Several Green Bay mushroom vendors during market season supply Lion's Mane Mushrooms if you're curious to try it for yourself once market season starts, or you can order from our friends at Produce with Purpose.