Clam Fritters, Eggless Tartar Sauce and Side Salad

Ingredients

• 1 cup vegan mayonnaise (Use a good quality, thick vegan mayonnaise)
• 3 tbsp dill pickles (finely chopped)
• 1 tbsp capers (rinsed and finely chopped)
• 1 tbsp fresh dill (chopped)
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp dijon mustard
• 1 tbsp shallot (finely minced)
• 0.25 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground, or to taste)

Instructions

1. 1

   Prepare your ingredients. Finely chop the dill pickles and capers. Finely mince the shallot and chop the fresh dill. Squeeze the lemon juice.

2. 2

   In a medium-sized bowl, combine the vegan mayonnaise, lemon juice, and dijon mustard. Whisk until smooth.

3. 3

   Add the chopped dill pickles, capers, fresh dill, and minced shallot to the bowl. Stir everything together until all ingredients are evenly distributed.

4. 4

   Season the sauce with salt and freshly ground black pepper. Mix well and taste. Adjust the seasoning if necessary.

5. 5

   For the best flavor, cover the bowl and refrigerate for at least 30 minutes. This allows the flavors to meld and deepen.

6. 6

   Serve the eggless tartar sauce chilled with your favorite dishes like vegan fish and chips, crab cakes, or as a dip for vegetables.

Ingredients

• 1 large head Romaine Lettuce (Washed, dried, and chopped)
• 1 cup Cherry Tomatoes (Halved)
• 1 medium Cucumber (Peeled and sliced)
• 1 medium Carrot (Shredded)
• 0.25 small Red Onion (Thinly sliced)
• 1 cup Croutons (Use your favorite store-bought or homemade)
• 0.5 cup Ranch Dressing (Or more, to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Thoroughly wash the romaine lettuce leaves. Dry them completely using a salad spinner or by patting with paper towels. This is crucial for a crisp salad.
   • Chop the dried lettuce into bite-sized pieces and place in a large salad bowl.
   • Wash and halve the cherry tomatoes, peel and slice the cucumber, shred the carrot, and thinly slice the red onion.
   • Add all prepared vegetables to the bowl with the lettuce.
2. 2

   Combine the Salad Base (2 minutes)

   • Gently toss the chopped lettuce, tomatoes, cucumber, carrot, and red onion together in the bowl.
   • Ensure all the vegetables are evenly distributed. At this point, you can cover and refrigerate the salad for up to 4 hours if preparing ahead.
3. 3

   Dress and Serve (3 minutes)

   • Just before you are ready to serve, add the croutons to the salad bowl.
   • Drizzle the ranch dressing over the salad.
   • Toss gently until all ingredients are lightly and evenly coated.
   • Serve immediately to maintain the crispness of the lettuce and the crunch of the croutons.