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(guest recipe from The Lusty Vegan) Hearts of Palm Lobster Rolls

Guest recipe from The Lusty Vegan
Hearts of Palm Lobster Rolls

For this week’s recipe, we bring you a guest contribution from Chef Ayinde Howell and Zoe Eisenberg, co-authors of The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and Those Who Love Them. A bright and colorful cookbook-slash-relationship guide that playfully explores how herbivores and omnivores can peacefully (and even lustfully) co-exist in both romantic and platonic contexts, with an emphasis on the romantic, The Lusty Vegan has a lot of charm and practical advice but also really excellent looking recipes. Chef Howell and Ms. Eisenberg will be headlining the Monday, November 24 “Friendsgiving” four-course dinner as part of the Authors Worth Celebrating event at Mohawk Bend, 2141 Sunset Blvd, Los Angeles. Dinner is $35.00 and copies of The Lusty Vegan will be available for sale. Please support their work if you are in the area.

The duo graciously offered the following recipe from their cookbook, Hearts of Palm Lobster Rolls, for us to enjoy at home. I don’t know if this will be part of the dinner at Mohawk Bend, but from the looks of the cookbook, pretty much anything they serve will inspire lust. Enjoy!

Hearts of Palm Lobster Rolls

2 1/2 tablespoons grapeseed or safflower oil
1 (14-ounce) can hearts of palm (not packed with sugar), rough chopped to consistency of crab meat
1/4 cup chopped celery
1/4 cup diced red bell pepper
1/2 cup chopped onion
1 teaspoon minced garlic
2 teaspoons Old Bay seasoning
1 teaspoon fresh lemon juice
1/4 cup vegan mayonnaise
2 (6-inch) hoagie rolls
Vegan butter
Lemon wedges, to serve
Golden Road Beer (for the chef!)


Heat 2 tablespoons of the oil in large skillet over medium-high heat.  Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

Heat 1/2 tablespoon of oil in a skillet over medium heat. Add the onion and sauté until translucent, 3 to 4 minutes. Add the garlic and sauté for 1 minute.

Remove from the heat and add the onion mixture to the hearts of palm. Mix well. Add the Old Bay seasoning, lemon juice, and mayo.

Toast the hoagie rolls until gold brown, then butter the insides.

Divide the hearts of palm mixture between both rolls. Serve warm with wedges of lemon.

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