Showing posts with label red onion. Show all posts

Day 71: Vegan Fillet o' Fish

Yes, even as a child I was a food geek. I remember when my family would eat out at mick-e-dees. While the rest of the family ordered the usual quarter pounder with cheese, I went for the fillet o' fish. When they called for the big mac, I went with a salad. What can I say, I have sophisticated tastes.

I've always liked fish. Even when I first went vegetarian I didn't go all the way because I couldn't let go of my fish sticks. Now that I've found this substitute I'm happy to wave good-bye to my finned friends. This is way easy and tastes pretty authentic too. Try it with some white sauce, crumbled potato chips, and green onion for a gourmet version or pack it as a lunch.

Vegan Fish Fillets

1/4 c oats
1 c bread crumbs (panko is best)
salt to taste
2 thingys of celery
1/2 red onion
2 russet potatoes raw
mustard
lemon juice
soy sauce
1 tb vital wheat gluten
1 pinch sage
1 pinch dill weed
1 tb veganaise
1/4 c cooked rice

In your magical food processor, quickly pulse your potatoes, celery and red onion. Now place in a sieve with a bowl under it and let sit for about an hour to let all the juice drain off. Or, to speed up the process you can wring it out in some cheese cloth. You must drain off the liquid or it will be too moist to stay together. Now put your oats, cooked rice, and all your dry ingredients (except the wheat gluten and bread crumbs) into the food processor and pulse. In a large bowl mix everything together, kneading it into a dough. Once it's a dough, roll it out between wax paper, cut into squares. cover with bread crumbs and fry in a pan with oil. These freeze really well! Serve on a bun with fresh tartar sauce.
bread crumbs brown rice celery
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Day 62: Hash

On North Shore Oahu there is a great restaurant called Hukilau Cafe. If you're visiting I highly recommend it, though if you're vegan there will be nothing on the menu that you can eat. You'll have to ask a local how to get there.....well, ask a couple of locals because they'll all give you different directions, but this is still the way to go since you will never find it on your own. The Hukilau Cafe is where I was first introduced to " the hash." Matthew and I shared a dish of this and didn't eat again till dinner. Matthew refers to such dishes as "gut-pluggers." This meaty dish is definitely not vegetarian and has been linked to many health concerns but what a way to go. This recipe is a healthier, non meaty version that tastes nothing like the original but is still divine nonetheless.

Vegan Hash
2-3 potatoes cubed
1/2 red onion finely chopped
1/2 head cabbage finely chopped
garlic powder
veganaise
salt

In a large sauce pan cook the potatoes in just enough water to make them soft. Once the potatoes are tender, add the onion, cabbage, garlic, and veganaise. Cook till the cabbage is wilted. Serve hot.
cabbage garlic powder potatoes
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Special: Mango Salsa

Ok, mango salsa isn't Polynesian either, it's more of a tropical, mexican, quasi, international marriage thing. Kind of like Izzy marries Jenifer Lopez but with less calories and drama. This works up really fast and goes well with so much. Add a little lettuce and you have a salad...wallah.

Mango Salsa
1 mango cubed
1/2 red onion chopped
2 sweet chilies chopped (or hot chilies if you like it hot...some do)
1 cucumber chopped
1/2 bunch cilantro chopped
juice from 1 lime
salt to taste

Mix it up and there ya go........wallah.....
cilantro cucumber green chilies
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Day 49: Poke - Oka

Poke or Oka are both raw fish dishes. Poke is Hawaiian and Oka is Samoan. They are very similar so I'll give both recipes here. Oka also means "oh my good gosh golly" in Samoan.....Ya, it's that good! Anyone who reads this blog on a regular basis knows that I can be a bit......hormonal. Let's just leave it at that. And the consumption of soy doesn't exactly help that. So, needless to say, my dear husband doesn't allow it in the house. But this is one of the 2 recipes that I do use tofu in to satisfy my fish craving. Interesting, tofu makes me hormonal but I eat it to satisfy meat craving that I get when I'm hormonal......hmmm,.....I'm sensing a vicious cycle.

Vegan Poke
1 pkg extra firm tofu
3-4 firm roma tomatoes
1/2 red onion chopped
2 thingies of green onion
1/4 c soy sauce
1 tsp chili powder
1 tsp red pepper flakes

Slice the tofu into small cubes. Mix the soy sauce and chili powder. Marinate the tofu in the soy sauce for several hours in the fridge. Chop the tomatoes, onion, green onion very fine and mix with the pepper flakes. Drain the tofu but save a bit of the sauce. Lightly mix the tofu with everything else. Try to keep the tofu in cubes. Serve chilled.

Vegan Oka

Follow the same recipe for Poke only instead of tomatoes use cubed cucumber and add coconut milk to the finished mixture. Also serve chilled.
chili powder cucumber green onion
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Day 1: Cookin Quinoa (pronounced keen-whaaaaa)


My first bout with Quinoa was more then frustrating. I got the kind that needs pre-washing and these little suckers get everywhere! I finished washing them, put them in my beloved little rice cooker, turn around and they were everywhere. I don't know if my animal magnetism just drew them to me or if I was just having a really bad day with static cling but as I cleaned up the kitchen I found them on the counter, in the sink, and in my hair(don't ask).


I was fully prepared to bid quinoa adue but then I found the pre washed! I dumped it in the cooker added water and that was it. Another big save by moder technology. After that we were hooked. We enjoyed it so much we had a quinoa party ( ya, we're geeks....what of it?) Everyone brought a quiona dish. Some friends even brought inkan warrior quinoa balls (prof there are people geekier then we are) But what is quinoa? This link should clear up the matter

http://www.cookingquinoa.net/quinoa/

This salad is one of the simplest, best tasting salads I know. It works great as a side dish or its own meal. Fantastic at a pot luck and nobody even has to know it's vegan.


Quinoa Salad

1-2 C Pre washed Quinoa
1/2 red onion chopped
1 bell pepper chopped
juice of 1 lemon
extra virgin olive oil
salt to taste


Place Quinoa in your rice cooker with double the amount of water (1 c quinoa = 2 c water) let the quinoa cook through a cycle. While thats cooking chop your onion, and pepper. one the Quinoa is done fluff with a fork. Add onion, pepper, olive oil, lemon juice, and salt to taste. Cover and let cool in the fridge. Serve with a slice of fresh home made wheat bread (recipe to follow)


That's it, your basic recipe for Quinoa salad....now let your imagination run with it, like olives? add olives. Like garbanzos? knock yourself out!


cookin quinoa extra virgin olive oil green onion
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