Fake Fish
Fish Sticks
Seitan Seafood (Scallops, Fish, Clams, Shrimp)
vegetarian Fish


Fake Fish

Firm tofu
Soy sauce
Lemon juice
Fish fry
Oil
Ketchup

I take some pieces of firm tofu and I marinate them in soy sauce or lemon
juice overnight. They are really thin pieces. Then I take them out and
cover them in fish fry just like I would be doing fillets, if I still ate
that kind of thing. Then I put some oil in a frying pan and fry the pieces
of tofu. Serve with ketchup.

Notes
I can actually pretend its fish pretty easily and it tastes good.
posted by Rubystars
http://www.vegan-food.net



Fish Sticks

1 cup quick or rolled oats
2 cup water
2 Tbs. chicken style seasoning
1 cup chopped onions
1 cup cracker or bread crumbs
3/4 cup flax seed jell
3 cup Tofu Cottage Cheese

Mix together all ingredients. Spread evenly on oiled cookie sheet. Bake at
275 for 50-60 min. Let stand several hours to thicken. Slice. Ready to use
or freeze. When ready to use dip in a crumb mixture of corn flake crumbs
and onion powder or other breading mix. Fry slowly until golden brown.
Serve with Tartar Sauce.

Tartar Sauce

2 Tbs. Pickle Relish
1/2 cup Tofu Mayonnaise
salt to taste

Mix well and chill to combine flavors.
The Country Kitchens collection
By Silver Hills Guest house.
Phil and Eileen Brewer.


Seitan Seafood (Scallops, Fish, Clams, Shrimp)

Gluten Dough
2 1/2 cups pure gluten powder (vital wheat gluten)
2 cups cold water
Cooking Broth
4 cups water
6 inch / 15 cm piece kombu seaweed
1 1/2 Tbsp salt
4 dried Chinese black mushrooms
2 Tbsp lemon juice
1 Tbsp sugar
1 tsp dried garlic

To make the raw gluten, mix together the gluten flour and the water. Mix
until if forms a smooth, firm dough. Knead briefly. Keep your hands wet
when handling the dough for the rest of steps. For Scallops: Shape the raw
gluten dough into a long roll about 1 inch / 2.5 cm in diameter. Cut into
little rounds like very thin scallops. Mix the cooking broth ingredients
and bring to a boil. Drop in the gluten rounds and simmer for 30 minutes.
Refrigerate overnight in the cooking broth. For Fish: flatten the raw
gluten into very thin fillet shapes. If your pieces are too big, just cut
them. Mix the cooking broth and bring to a low boil. Add the gluten
fillets and return to a low boil, rather than a simmer and cook for 30
minutes. this makes a softer seitan. Refrigerate overnight in the cooking
broth. For Clams: Tear the raw gluten into tiny bits. Bring the cooking
broth to a boil and drop in the gluten pieces. Boil for 3 minutes and
refrigerate overnight in the cooking broth. For Shrimp: cut the raw gluten
into little wedge shapes about 1 1/2 / 3.5 cm long and 1/2 inch / 1.5 cm
thick. Mix the cooking broth and bring to a simmer. Drop in the gluten and
simmer for 30 minutes. Refrigerate overnight in cooking broth. Remember
that seitan expands quite a bit so whatever shape you cut, make the pieces
at least half as small as you want them to be. Seitan seafood can be used
in stir-fries or batter-fried and served with a dipping sauce. Adding some
nori or dulse seaweed flakes to the batter gives it a more seafood taste.
posted by Mr Falafel http://www.vegan-food.net


Vegetarian Fish

Ingredients (use vegan versions):
2 pieces of bean curd pockets
3 oz of golden mushrooms
3 oz of water chestnuts
1 sheet of purple seaweed
1 sheet of bean curd skin
1 tablespoon flour
1 tablespoon water
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg substitute

Mix flour and water into a smooth batter. Mince bean curd
pockets and water chestnuts. Wash the golden mushrooms,
trim off the ends and mince. Mix the minced ingredients with
cornstarch, salt, pepper, and egg substitute until well blended.
This is the filling. (any sort of bean curd can be subst.)
Place the purple seaweed on top of bean curd skin, then place
the filling on top of the purple seaweed. Roll into a 10X6 cm

rectangular block. Seal tightly with batter.
Steam 10 minutes over high heat.
Vegweb.com



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