In celebration of Vegan MoFo, I’m doing a month of themed dinner party ideas! For the remaining days, I’m doing a Doctor Who theme! Today fish fingers & custard gets a vegan makeover with hearts of palm.
If I’ve learned anything from watching Doctor Who it’s that with the sadness of a goodbye comes the sweetness of a hello. (And when a guy has two hearts, he knows a thing or two about heartbreak…) As bummed as I was for David Tennant to be leaving the show after playing the title role for 5 years, Matt Smith won me over with his zest for life and good-natured spirit. (Although, I still consider David Tennant my Doctor.)
As I mentioned in my last Doctor Who party post, whenever the lead actor is ready to move on for whatever reason and is then replaced with another actor, it’s built into the script that the new Doctor has to figure out who he is with costumes, mannerisms, and sometimes even down to his taste buds.
When Matt Smith started as the Doctor he had his new friend, Amelia, make him a variety of foods to see what his new mouth enjoyed. While the young girl emptied the contents of her kitchen, he finally landed on the outlandish combination of fish fingers and custard. As you may have guessed, this vegan blogger has taken some significant liberties with the fish fingers and custard. No fish were killed in the making of this dish and no custard either. (Spoilers: there wasn’t any Wicked Witch in the Wicked Witch of the West Smoothie either. Yep, I used Mock Witch.)
Instead of fish I went for the flaky vegetable, hearts of palm. Canned or jarred hearts of palm has a flavor and texture that’s similar to jarred artichoke hearts. Its mild, briny flavor doesn’t taste ocean-y at all, but I prefer it that way! (If you’re a fan of hearts of palm, you may be interested in trying my hearts of palm ceviche as well!) I lightly breaded and fried them, so that the hearts of palm itself could be the main flavor. However, if batter is your bag, I bet this beer batter would be pretty tasty on them.
In place of custard, I whipped up a creamy avocado dip, similar to guacamole. (I tried doing a more conventional custard first, but I wouldn’t recommend it. For a minute there, I was worried I might regenerate…) The salty & crisp hearts of palm have a lovely give in the center and work well with the tangy avocado for a mouthwatering appetizer, perfect for your next Who marathon.