I’m not too big to say there is one or two things I miss from the old days of meat eating. It’s always seafood. Lox and scallops. There are a few veg scallops that seem okay I guess. There’s this one from Worthington, which I think is the only legit package (owned by Kellogg’s). There are a few that have done the King Oyster mushroom route. I made some a few moths ago and they were pretty good. None of mine looked as good as The Chubby Vegetarians, or the first one I ever saw from Ladyvoxx on The PPK.
I’ve been using a lot of tofu since I recently found theFresh Tofu Inc., tofu. It’s a totally different tofu. It’s like westsoy, but better. I like regular tofu, but when you try stuff like Fresh Tofu Inc., it’s like going from Gin Blossoms to The Beatles. You can find a way to be snobby and alt in anything, even tofu. I bought these little cookie cutters a while ago, and used them to cut the tofu into scallop shapes. Saute them until they have some color in a little vegetable oil.
The butter is important. Earth Balance gets really clear, and just sort of turns into oil when heated up. To keep its creaminess, I added some cornstarch. A few tablespoons or eyeballed, depending on how much butter you are using. I also add salt, Earth Balance lacks that as well I think. Whisk it and then add minced garlic after you start to get a creaminess going. After you plate them and pour the butter on, squeeze a fresh lemon all over the tops.