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This is actually a dairy-free recipe! I used canola-oil vegan mayo from Whole Foods.

Ingredients

• 1 package of imitation crab meat (2.5 servings)
• 1 small onion, chopped
• 1/2 red bell pepper, chopped
• 2 stalks of celery, chopped
• 2 small pickles, chopped (I used Chinese pickles)
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• other spices (chili powder, dried onion, whatever else you like)
• salt & pepper, to taste
• 3 tablespoons mayonnaise (vegan canola oil mayo)
• 2 tablespoons mustard
• 2-3 tablespoons rice vinegar

Directions

Break apart the crab meat. Mix everything well. EAT.

Bobby liked his on fresh toasty bread; I liked mine plain. I think I had this with some roasted squash on the side.

I’ve been roasting squash a la Clare: cut up in pieces at 425F for 25 minutes. Here was delicata:

And kabocha (duh):

I just sprinkle some salt, oregano/dill, and cinnamon on them. I’ve heard you can use stevia, but I’m not a fan. Squash is sweet enough. I like to top them with organic, fruit-sweetened (or unsweetened) ketchup. My recipe is here.

Now have a sweet weekend! What are your plans?

(Words of the day here.)

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