Something fishy

By Monica on January 30th, 2008

I may open the floodgates with this one, but today I’m going to poke fun at fish eaters. Everyone knows a pescatarian or two, everyone knows one who calls him or herself a vegetarian (much to our horror). I have a friend who calls pescatarians “fishocrites”. Perhaps you were a pescatarian at some point? I was, for about a week when I first began my journey to veganism.

In any case, here are some good reasons why eating fish stinks, and tasty ways for you to get your fish craving on, sans cruelty, PCB’s, or mercury poisoning.

Reason #1, Meal #1 - If current rates of overfishing continue, our seas will be barren by 2048. “100% of [fished] species will collapse by the year 2048. (…) In addition, ocean ecosystems will be unable to recover from shrinking populations of so many species of fish and other sea creatures…”

And for the tasty meal to eat instead of adding to the global overfishing crisis? Cornmeal Battered Tofu Phish Phillets. I was pleasantly surprised at what a great fish replacer this turned out to be. The texture was amazingly fish-like, they’re simple to make, and really inexpensive. Serve it up with some uber-simple vegan tarter sauce.

Reason #2, Meal #2 - Factoid: Some fish tend well-kept gardens, encouraging the growth of tasty algae and weeding out the types they don’t like. Cool, eh? In 2008 it seems silly to have to say this, but fish do feel pain. They have social structures, talk to one another, build nests, and have cognitive learning abilities matching or exceeding mammals. In short, they deserve our respect and compassion too, fishocrites.

Ok, the meal is kind of a cheat, I admit. I’ve personally never had a “Fillet-o-Fish” from McSucks, but I have to wager that this version tastes better. It’s certainly healthier for you, and absolutely healthier for the fish. Look, you can even throw it on a cheap white bun for authenticity!

Reason #3, Meal #3 - “Salmon raised in ocean feedlots, the main source of supply for American consumers, contains such high levels of PCBs, dioxins and other toxic chemicals that people should not eat it more than once a month, according to an extensive study reported in the journal Science.” And it’s not just salmon, do some research into PCBs, pesticides, and methylmercury before chowing down on Nemo.

Meal #3 was an experiment trying to replicate the salmon patties I would make as an omnivore. Back then the salmon was the canned variety. The patties were just firm enough to hold together, and it was always, always served with mac n’ cheese. On my first attempt, I came close enough to the original to call it good. This was also my first time sending tempeh into the food processor, but why not? Complete with a side of Mac N’ Cheez!

And finally, because I know it’s coming: “But, I need to eat fish to get Omega 3 fatty acids!” No, you don’t. Fish do not produce these essential fatty acids, they get them from plant life in their diet. So can you. You can also get them from canola oil, flax, walnuts, soybeans, tofu, etc etc etc ad nauseum. So there.

PCB-Free Salmon Patties
8 oz. tempeh, cubed
1/2 yellow onion, chopped
1/2 green pepper, chopped
3T vegan tarter sauce
3T cocktail sauce
1T tamari
4T fresh parsley
2 cloves garlic
3/4c cornmeal, divided
salt & pepper, to taste
vegetable oil

Place tempeh, onion, green pepper, tartar sauce, cocktail sauce, tamari, parsley, garlic, salt, pepper, and 1/4c of the cornmeal into a food processor. Pulse until the mixture is a course meal, adding a tad more cornmeal to help it stick together if needed. You’re looking for a loose burger patty consistency.

Divide mixture into 4 portions and shape into patties.

Place remaining 1/2c cornmeal into a bowl, season with salt & pepper, and coat each patty.

Coat the bottom of a nonstick pan with vegetable oil and brown patties on both sides over medium heat until golden brown, about 5 minutes per side.

Cornmeal Battered Tofu Phish Phillets
1 lb. extra-firm tofu, frozen, thawed, pressed, cut into 6 slabs
vegetable oil for frying
Marinade:
4T vegetable oil
1 1/2C water
2T Nutritional Yeast
1t sea salt
1/2t pepper
1T parsley
2t garlic powder
2t onion powder
Dry Mix:
1C cornmeal
1/2C flour
1t parsley
1/2t sea salt
1/2t onion powder
1/2t garlic powder
1/2t pepper

Mix all the marinade ingredients in a large bowl. Add the tofu and let marinate for one hour.

Mix dry ingredients in a shallow bowl. Remove the tofu from the marinade, shake off most of the liquid, and coat both sides with the dry mix. In a large skillet, heat enough oil to coat the bottom of the pan. Pan fry fillets until golden and crispy on both sides.

The Clean Out Continues

By Monica on January 22nd, 2008

This week I’ve forced myself to do something with the obscene amount of lentils and beans that have been hiding in my pantry since the last ice age. Despite the frigid weather, I’m not in the mood for soup lately, so using the beans and lentils is becoming a challenge. If anyone has suggestions for them other than soups, salads, or burgers, send suggestions my way!

Up first we have perhaps my favorite use for black beans - Southwestern Pasta Salad. It’s packed with chili powder and cumin, so it satisfies a chili craving while being light enough to call a salad.

I found a bag of tiny black lentils hiding, so I used those to make a quick lentil salad with a tomato-soy yogurt dressing, and threw in an avocado just to be saucy. A meal in itself!

But because woman cannot live on lentils alone, I put some aging bananas to use with a wholewheat version of Sarah Kramer’s Banana Waffles. I need to drag my waffle iron out more often, these are so good!

And last, but not least, a good use for a can of cherries that had been stowed away in the pantry. Honestly, I don’t even remember buying some of the things in there! Cherry Coffee Cake:

Southwestern Pasta Salad
8 oz. pasta
1/3c canola oil
1/4c fresh lime juice
2T chili powder
2t cumin
1/2t salt
2 cloves garlic, crushed
1 1/2c whole kernel corn
15 oz. canned black beans, drained and rinsed
1/2c diced green pepper
1/2c diced red pepper
1/2c fresh cilantro
1c chopped tomato

Cook pasta al dente.
In a large bowl, combine oil, lime juice, chili powder, cumin, salt, and garlic. Stir in cooked pasta and set aside to cool to room temperature, stirring occasionally.
Stir in corn, green pepper, red pepper, cilantro, and tomato. Serve chilled or at room temperature.

Cherry Coffee Cake
Cake:
1C sugar
1/2c softened EB
1c tofu sour cream
4T apple sauce
1t vanilla extract
2c flour
1 1/2t baking powder
1/2t baking soda
1/2t salt
1 21oz. can cherries or cherry pie filling
Topping:
1/4c flour
1/4c sugar
1/4c chopped pecans
1t cinnamon
3T EB, cold

Preheat oven to 325°. Combine 1 cup of sugar and 1/2c EB in a large mixer bowl and beat at medium speed until creamy (1-2 minutes). Add sour cream, apple sauce, and vanilla and continue beating until well mixed. Add 2 cups of flour, baking powder, baking soda, and salt. Beat again until well mixed.

Spread half of batter into greased and floured 13×9″ pan. Spoon cherries over batter. Spoon remaining batter over cherries and spread carefully.

Stir together 1/4c flour, 1/4c sugar, pecans, and cinnamon in medium bowl. Cut in 3T EB until mixture resembles course crumbs. Sprinkle over batter. Bake for 45-50 minutes or until toothpick inserted in the middle comes out clean and topping is dark golden brown.

Operation Pantry Clean Out Begins

By Monica on January 16th, 2008

Around the first of this year, I was bitten by the “clean out the pantry bug”.  The chickens delighted in all the stale cereal I threw out, and I discovered that I don’t need to buy lentils or dried beans for at least 50 years.  Short of fresh veggies, I’m going to attempt to use all the old pantry food and old freezer food before shopping again.  Thus, this week began Operation Pantry Clean Out and our first night of mystery meals began.

I have at least a dozen blocks of tofu in the freezer because I only make it to civilization about every other month & tend to stock up, so Chick’n Salad was easy enough.  I’ve finally tweaked a ‘chicken’ salad recipe to my liking, this is pretty darn authentic, I think.

I always have potatoes on hand because I cannot live without them.  But I also have a few winter squashes left over from the farmer’s market; I’m always surprised at how well they store.  How do you combine the two?  Squash Stuffed Potato Skins!  These turned out really well, sometimes mystery meals end up the best.

And finally, Bryanna’s Key Lime Bars (from the July/Aug/Sep ‘06 Vegan Feast).  As you know, I am a huge fan of Bryanna’s recipes, but I think this may be my favorite thus far.  There is absolutely no way anyone would ever know this wasn’t authentic egg-saturated key lime pie.  I’ve been to the FL Keys many times & had all the gourmet key lime pies, I’m telling you - this is better.  You may be asking how this fits into the Pantry Clean Out… I have several containers of frozen key lime juice in the freezer.  I bought a bag of key limes on sale last year, didn’t use them, and thought I’d juice the little suckers and freeze it.  Worked perfectly and I have enough left for many more pans of these amazing bars!

Chick’n Salad
1 lb. extra firm tofu, drained and pressed
2T lemon juice
1/2t celery salt
1c diced celery
1/2c raisins
1/3c diced green onions
1/2c slivered almonds
1c non-dairy sour cream
1/2t pepper
1 pinch cayenne
1/2t cumin
1t tamari or soy sauce
1/4t liquid smoke

Cut tofu into 1/4″ cubes.  Combine all ingredients in a large bowl, mix well.  Refrigerate for 1 hour.  (If you have fresh grapes on hand, slice some and throw those in as well!)

Squash Stuffed Potato Skins
~5 medium russet potatoes
2c pureed winter squash
2T EB
1t salt
1/2t pepper
1/2t garlic powder

Bake potatoes using your desired method.
When they are fully cooked, slice in half lengthwise and scoop out the innards, leaving about 1/4″ attached and skins intact.
Place skins on a baking sheet and roast at 450° for 6-8 minutes, until skins are just crispy.
While skins are roasting, combine the potato meat, squash, EB, and spices in a large bowl.  Mix well, to the consistency of mashed potatoes.
Remove skins from oven and stuff with the squash mixture.
Return stuffed skins to the oven and roast for 10 minutes longer.
Serve with non-dairy sour cream and salsa.

Yellow Rose Recipes

By Monica on January 10th, 2008

If you have not yet purchased Joanna Vaught’s “Yellow Rose Recipes” cookbook, you need to open up a new browser window post-haste and order it! Or, if you are one of those fortunate Portland residents (and I’m not jealous of you, really) run down to your snazzy new vegan mini-mall and grab it in person at Herbivore. I think Joanna’s ‘chicken’ seitan has changed my life. Behold!

Aloha Bread, a delightful medley of pineapple and coconut in bread-form. A testament to how easy Joanna’s recipes are, Ray made this with only minimal supervision! And it was still good!

Mustard Crusted ‘Chicken’ Seitan. The easiest seitan I’ve ever made, and it’s absolutely delicious. The following night, I made buffalo ‘chicken’ sandwiches with the remaining cutlets simply by using hot sauce instead of mustard. I will be making these again. And again…

Rounded out nicely with Mojito Pie! I am a bit of a mojito connoisseur; I think my heart skipped a beat when I saw this recipe. Like everything I’ve made from YRR, this was simple to make, relatively quick, and consists only of easily found ingredients. No eye of newt, no rare jungle flower essence, nothing requires more than a couple pans, and I didn’t spy a single recipe that took an extraneous amount of time to make from start to finish. Simple, honest, delicious vegan food. This is my kind of cookbook!

And lastly, because cat pictures never get old: “Look, I be vegetarianz too!”