Vegan "Fish" FilletsIn the food processor, chunk up the onion, celery, garlic and add in the walnut pieces and flaxseed and process to a rough consistency. Do not overprocess to make liquid. Add in the oil, lemon juice and seasonings and buzz quickly. If the processor is large enough, add in some sprouts and quickly buzz; add more sprouts and quickly buzz. Do not overprocess. The sprouts only need to be worked into the "dough". In a mixing bowl pour the mixture and add remaining sprouts if any. Also add the gluten-free flour and mix by hand. The mixture should be able to stick together when patted into fish fillet shapes. Place "fillets" on a greased baking sheet and bake for 55 minutes @ 350F, flipping the fillets after 25 minutes.
3 cups mixed sprouts
1 large onion
6 cloves garlic
2 cups celery w/ leaves
3/4 cup walnut pieces
1/2 cup flaxseed
1/3 cup gluten-free flour
4 tablespoons olive oil
2 tablespoons lemon juice w/ some zest
1 tablespoon garlic powder
1 tablespoon dill weed
1 teaspoon turmeric
1/2 teaspoon savory
1/2 teaspoon thyme
1/2+ teaspoon sage
1/2 heaping teaspoon sea salt
After soaking the sunflower seeds and tossing the soak water, add the seeds to a blender with all ingredients and enough water to reach desired consistency. Blend to a smooth consistency. Stir in the diced onion and celery, garnish with parsley and serve.
Vegan Tartar Sauce
3/4 cup sunflower seeds (soaked 1-2 hours, soak water tossed)
4 tablespoons lemon juice
4 tablespoons olive oil
3-4 cloves garlic2 teaspoons dill weed
1/2 teaspoon sea salt
1 large onion (1 cup), diced3-4 stalks celery (1 - 1 1/2 cups), dicedparsley for garnish
The fillets are quite simple to make once a person has the sprouts. I served the "fish" fillets and complementary tartar sauce with cole slaw (with a lemon olive-oil dressing), guacamole, adlay (a gluten free grain also called Job's tears) and asparagus. The meal was garnished with cherry tomatoes (mostly for color) and parley springs.
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