Just Eat fish? Then You Are a Seagan!

Crab Spinach Calzones

Crab Spinach Calzones

By Rachel Erzin

“Some say we’re sleeping with the enemy,” write authors Amy Cramer and Lisa McComey, in the first chapter of their book Seagan Eating. What follows next is a rather shocking admission, at least by vegetarian standards.

Cramer and McComey have given up their respectively vegetarian and vegan lifestyles, for something they claim is much healthier: seaganism. Seganism, which combines aspects of vegetarianism with the ability to eat fish, shrimp, and crab, is food’s newest trend. While some call it “cheating,” others believe that seaganism is a viable life choice for those who wish to incorporate more proteins into their diet.

Health Benefits of Seafood Diet

Seaganism is popular for many reasons, but most decide to “go seagan” purely for the health benefits. Seafood is known for its numerous health benefits, such as its likelihood to reduced heart attacks and cardiovascular disease. Seafood also contains several vital nutrients, such as vitamins D3, C, and E, which are key when fighting against age-related macular degeneration, or AMD. Finally, seafood is rich in selenium and omega-3 fatty acids, both of which reduced the effects of AMD.

Despite the numerous health benefits of seaganism, most are still shy when it comes to making the final transition from vegan to seagan. Many aren’t sure where to start, where to buy ingredients, or have no idea what should be on a seagan’s shelf! Thankfully, authors Cramer and McComey, in their book Seagan Eating, are here to show us just how easy going seagan can be.

Their book contains multiple, delicious recipes all tailored towards the seagan diet. This recipe focuses on preparing four for dinner, or eight as an appetizer, easy to prepare crab and spinach calzones. No matter your stance on Seganism, this recipe is sure to delight.

Simple Crab-and-Spinach Calzones
Serves 4 for dinner or 8 for appetizers

1 (12-ounce) box silken extra-firm tofu, drained
1 pound fresh baby spinach, steamed to wilt, and squeezed to remove all excess water (or frozen, defrosted, and squeezed)
1 tablespoon sweet sherry
1 teaspoon salt
10 ounces flaked crabmeat, fresh or canned (picked and drained)
6 to 8 (8-inch) whole-wheat tortillas

Preheat the oven to 400° F. If you don’t have a nonstick baking sheet, line a baking sheet with parchment paper and set aside.
Pulse the tofu, spinach, sherry, and salt in a food processor or with an immersion blender until just blended, or mash together with a fork.

Fold in the flaked crabmeat.

Lay the tortillas on a flat surface. Spoon 1/3 to ½ cup of the crab mixture into the center of each tortilla. Fold the bottom half of the tortilla up to the center of the mixture. Fold each side into the center. Fold the bottom up to the top to form a square.

Place each packet on the prepared baking sheet. Bake for 15 minutes or until the tortillas begin to crisp.

These don’t need sauce; however, for a treat, make a dipping sauce by mixing cashew cream (equal parts cashews and water pureed in the blender) and Sriracha or lemon juice.

Recipe used with permission. Seagan Eating: The Lure of a Healthy, Sustainable Seafood + Vegan Diet, by Amy Cramer and Lisa McComsey ©2016 published by TarcherPerigee, an imprint of Penguin Random House LLC paperback.

 

To read more about seafood and to find delicious recipes using seafood, subscribe to Healthy Aging Magazine, the lifestyle magazine that is all about following your passion and what you can do rather than what you can’t.

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