— Tamra Adams

So, um, a plant-based seafood boil. Um, I would probably look into hearts of palm, um, you know, to have kind of that flaky, nice consistency that a fish might have. Um, and then, you know, for the boil, like if you're doing like a, it kind of depends on what kind of boil you're gonna do. If you're thinking like a more traditional kind of New Orleans like crawfish boil, I think you could chop up hearts of palm, do maybe even some bamboo in it. Um, do the, the small corn do potatoes. Um, you know, you would probably put the rest of the seasoning ingredients you would put in with a normal boil as well. So your seasonings could all stay the same. You just have to figure out what to be able to replace those. So doing your potatoes, your corn, doing, um, a uh, a, uh, a palm, like a heart to palm would be a good one. And then maybe even jackfruit might be a nice consistency to be able to put into it as well too. Um, that is probably where I'd start with that. I've never done a seafood boil like that, but that was probably where I'd start with some of those. Um, actually scallops outta king trumpet is the next question here. I think that's a great one too. So mushrooms are fantastic to be able to make scallops out of. So you may basically take the king trumpet mushroom and you slice them into kind of thin coins. And then I usually do a ha like a scoring on the top and bottom of them and I'll marinate mine in like a lemon juice and uh, a little bit of tamari, um, water and a couple other things too. Um, and then saute those off. So that would be great in that broil as well.