Fish and Chips, Onion Rings, Coconut and Turmeric Roast Potatoes & Gingerbread Tiramisu...Recipe of The Week!

VEGAN FISH-AND-CHIPS (A CLEANED-UP BRITISH CLASSIC)

SERVES

4

INGREDIENTS

FOR THE FISH FILLETS:

  • 2 tablespoons fresh lemon juice
  • 1 tablespoon soy sauce (I use “lite” for less salt)
  • 1 tablespoon vegan fish sauce (readily available as “vegetarian” in Asian markets)
  • 1/2 teaspoon dulce flakes
  • 1 teaspoon Old Bay Seasoning, divided in half
  • 1/2 teaspoon sea salt
  • 1-14 ounce box of extra firm tofu (not Silken), drained and gently pressed between paper towels
  • 2 sheets Nori (roasted seafood sheets; now available in virtually all grocery stores on international foods aisles)

FOR THE SEAFOOD BREADING:

  • 2 tablespoons yellow mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce (again, I use “lite”)
  • 1 tablespoon vegan fish sauce
  • Leftover marinade from tofu fillets
  • 2 teaspoons dulce flakes, divided in half
  • 1 teaspoon Old Bay Seasoning, divided in half
  • 1/4 teaspoon sea salt, divided in half
  • 3/4 cup Panko bread crumbs

FOR THE CHIPS:

  • 1 tablespoon olive oil
  • 12 new potatoes, quartered
  • Pinch sea salt

PREPARATION

TO MAKE THE FISH FILLETS:

  1. In a very small cup or bowl, whisk together lemon juice, soy sauce, vegan fish sauce, dulce flakes, and 1/2 teaspoon Old Bay Seasoning.  Set aside.
  2. Cut the block of tofu lengthwise into 4 equal piece, then slice each of those pieces in half diagonally to create “fillets.”
  3. Lay one sheet of Nori into the bottom of a 5 x 9″ non-reactive (ceramic or glass) loaf pan, letting the sides extend.
  4. Sprinkle each side of 4 of the tofu triangles with 1/8 teaspoon salt and 1/8 teaspoon Old Bay Seasoning.
  5. Lay the triangles on top of the Nori and pour half of the marinade over, spreading as needed to cover.
  6. Fold the Nori snugly over the top and repeat with remaining ingredients to make another layer.
  7. Place the dish in a microwave oven and heat on high for 2 minutes to release flavors.
  8. Cover and let sit at room temperature for 6 to 8 hours, basting with the marinade that collects at the bottom whenever you think about it.
  9. Bread and bake according to directions below.

ACCOMPANIMENTS:

4 NEWSPAPER CONES LINED WITH PARCHMENT PAPER, “CHIPS” (RECIPE FOLLOWS), CATCHUP, MALT VINEGAR, VEGAN MAYO SPRINKLED WITH A FEW SNIPS OF CHIVES OR GREEN ONIONS, AND FRESH LEMON WEDGES FOR SQUEEZING (THE LEMON JUICE REALLY BRINGS OUT THE SEAFOOD-Y FLAVOR)

  1. Preheat oven to 400 degrees.
  2. Place potatoes in oven (see recipe below).  Line baking sheet with Silpat or parchment paper.
  3. In a flat-bottomed dish like a cake pan, whisk together mustard, lemon juice, soy sauce, fish sauce, 1 teaspoon dulce flakes, 1/2 teaspoon Old Bay Seasoning, 1/8 teaspoon sea salt and the  marinade from tofu fillets that collected at the bottom of the dish.
  4. In a second similar dish, whisk together bread crumbs, 1 teaspoon dulce flakes, 1/2 teaspoon Old Bay Seasoning, and 1/8 teaspoon sea salt.
  5. Unwrap tofu fillets, discarding Nori or saving for another purpose.
  6. Using one hand for wet and one for dry, dip each tofu fillet into the mustard mixture, turning to coat, then into the bread crumb mixture, turning to coat, and pressing bread crumbs gently onto all sides.
  7. Place breaded tofu fillets onto prepared baking sheet.
  8. Spritz tops with non-stick cooking spray or the oil of your choice.
  9. Bake 15 to 20 minutes or until golden brown.
  10. Serve two fillets and 1/4 of the chips in a parchment paper-lined newspaper cone with “chips” (recipe follows), and desired accompaniments.

FOR THE CHIPS:

  1. Place olive oil in a large cast iron skillet.
  2. Add potatoes and toss to coat.
  3. Sprinkle with sea salt and toss again.
  4. Place pan in preheated 400 degree oven and roast for 10 minutes.
  5. Stir and continue roasting for 30 to 45 minutes, stirring or shaking the pan every 10 minutes or so.  (I find that cooking times vary greatly depending on how much moisture is in the potatoes which is related, in part, to their freshness.)
  6. After anywhere from 15 to 25 minutes, place pan of tofu fillets in oven with potatoes and bake 15 to 20 minutes more so that the “fish” and “chips” are ready at about the same time.

AUTHOR & RECIPE DETAILS


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Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.




























ONION RINGS

THIS RECIPE IS :

INGREDIENTS

  • 1 large onion, sliced and separated into rings (See note above)
  • 1/4 cup almond milk
  • 1/4- 1/3 cup coconut flour (Seriously, see note above)
  • salt and pepper
  • Various other seasonings to throw in: (Optional.)
  • garlic powder, onion powder, red pepper flakes, oregano, curry powder, garam masala… whatever you like! Get creative!

PREPARATION

  1. Preheat oven to 450F.
  2. Pour the almond milk into a bowl. In another bowl, stir together the coconut flour, salt, pepper, and other seasonings (if using). Submerge one of the onion rings in almond milk, dredge in the coconut flour mixture until evenly coated, and then place on a baking sheet. Repeat with the rest of the onion rings. Bake in the oven at 450F for 15-20 minutes, or until the onion rings are firm and slightly golden.
  3. Don’t scarf them all down standing over the baking sheet like I do, I mean… did. I don’t do that anymore.

NUTRITIONAL INFORMATION

Sonic Onion Rings

Serving size: large portion

Calories: 720

Fat: 41 grams

vs.

The World’s Healthiest Onion Rings

Serving size: large portion

Calories: ~127

Fat: ~7 grams (healthy coconut fats!)

NOTES

How much coconut flour you’ll need really depends on the size of the onion. I used a medium onion and 1/3 cup of coconut flour, but I had quite a bit leftover. I would however, use the full 1/3 cup regardless because it is much easier to dredge when you have that extra bit of coating. If you don’t want to risk wasting a tablespoon of coconut flour, just start with 1/4 cup and go from there.

AUTHOR & RECIPE DETAILS


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Kelly is a fourteen-year-old foodie, photographer, yogi, writer, and student in the beautiful Los Angeles, CA. After a life-changing weight loss, I have discovered love for yoga and healthy, cruelty-free eating. My specialty is scrumptious, easy, low calorie, low carb, low fat, grain free, gluten free, and vegan recipes. I hope you enjoy! Kelly blogs at Foodie Fiasco.
 































COCONUT AND TURMERIC ROAST POTATOES [VEGAN, GLUTEN-FREE]

INGREDIENTS

  •  2 large potatoes, cut into wedges
  • 2 tablespoons coconut flour
  • 1 teaspoon ground turmeric
  • 3 tablespoons olive oil
  • 1 vegetable bouillon cube

PREPARATION

  1. Place the potato wedges in a saucepan and cover with water. Allow the water to reach boiling point then lower the heat and allow to simmer for 2 minutes. Drain in a colander and set aside.
  2. To make the coating, place the coconut flour, turmeric, olive oil and vegetable bouillon cube in a large bowl and mix until you have a paste.
  3. Drop the potatoes into the paste and mix to coat them completely.
  4. Spread the potatoes out on a lightly greased roasting tin. Drizzle with a little extra olive oil and cover with foil (poke the foil and create some holes to allow any steam to escape).
  5. Place in the oven and bake for 40-45 minutes, at 400 degrees. Remove the foil 3/4 of the way through the cooking time and turn the potatoes over once.
  6. Serve as a side dish or have as a meal with your favorite tomato sauce (aka ketchup).

NUTRITIONAL INFORMATION

Total Calories: 994 | Total Carbs: 138 g | Total Fat: 45 g | Total Protein: 18 g | Total Sodium: 1056 g | Total Sugar: 8 g

AUTHOR & RECIPE DETAILS


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Tomi is a writer and the founder of the food blog The Vegan Nigerian which features a range of bright, colourful traditional, modern and fusion dishes. A graduate from Oxford University with a B.A. in English and French, Tomi aims to indulge her passion for literature and culture by straddling the worlds of creative writing and food writing.
 






















GINGERBREAD TIRAMISU [VEGAN, GLUTEN-FREE, RAW]

THIS RECIPE IS :

INGREDIENTS

TO MAKE THE GINGERBREAD SPONGE:

  • 1 cup almonds
  • 1/2 cup gluten-free oats
  • 1 tablespoon flaxseed
  • 1 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon each of ground cloves, ground nutmeg, and sea salt

TO MAKE THE CHAI SOAKING SYRUP:

  • 2 chai tea bags or 2 tablespoons chai leaves
  • 3/4 cup boiling water
  • 2 inches of ginger sliced

TO MAKE THE CASHEW CREAM: 

  • 2 cups cashews, soaked overnight or at least 30 minutes in very hot water
  • 1/2 cup coconut cream, from the top of an unshaken coconut milk can
  • 1/2 cup non-dairy milk
  • 1/8 cup cacao butter, melted
  • 1 tablespoon almond butter
  • 5 tablespoons coconut sugar
  • 1 1/2 teaspoon blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger
  • 1/4 teaspoon sea salt
  • juice of one lemon

TO SERVE (OPTIONAL):

PREPARATION

  1. First, pour boiling water into a mug and add the tea bags or the leaves through a strainer and set aside to steep.
  2. Blend together all the gingerbread sponge ingredients in a high-speed blender until a fine crumb. Set aside in a bowl.
  3. Press 2 tablespoons of the gingerbread crumb into the base of three large ramekins or six small ones to form the base.
  4. Pour 2 teaspoons of the chai soaking syrup over each gingerbread base.
  5. Pour about 1/8 cup of the cashew cream on top of each base and place in the freezer for about 10 minutes for the cream to set.
  6. Repeat the steps again until the mixtures have been used up. Try not to press the gingerbread biscuit between each layer, just sprinkle and press lightly.
  7. Return to the fridge/freezer to set again and put your coconut whipped cream into a piping bag.
  8. Once the layer has set slightly, carefully pipe small peaks onto the top of each tiramisu and dust with a sprinkle of cacao.
  9. Return to the refrigerator and let set for at least an hour before eating.

NUTRITIONAL INFORMATION

Per 1/6 small serving: Calories: 717 | Carbs: 60 g | Fat: 42 g | Protein: 15 g | Sodium: 63 mg | Sugar: 5 g

Nutrition information does not include optional ingredients.

NOTES

Good for up to five days in the refrigerator.

AUTHOR & RECIPE DETAILS


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Exciting and adventurous plant-based foods — no boring salads here!
Here at The Hungry Herbivores, we use our love of food and compassion for animals to create delicious and nutritious recipes. We strive to show vegans and non-vegans alike, that plant-based diets can be exciting and adventurous – far from the salad stereotype!