Exploits of a Vegan Wannabe

When I was a little girl my parents owned a boat. It was a magnificent boat with a master bedroom, two bathrooms and a living room big enough to have fun in. It was  my dads greatest source of joy and  where he would take his last breath. The three of us traversed the Great Lakes in that boat  like modern day explorers.   It was during those years that I came to love fish and chips. I don’t remember the first time I enjoyed them,  but it was the other night as Sandy and I were making our own version of fish and chips that I realized they held a memory  for me. A memory that I can not specifically identify, but  know it feels like comfort and child like joy.

Photo BY: S. Duquet

I was astonished by how awesome our fish and chips turned out. We served the baked  fish with a home made slaw, tartar sauce, Cascadia Farms crinkle cut fries, lemon wedges and Malt Vinegar. Just for fun I put everything in a basket with parchment paper. It felt like we were sitting on the shore of a seaside town.

The next time we have our baked fish I will probably make some vegetables to accompany them.  After-all, we are vegan. But for this meal we had a get down and dirty fish and chips meal…the kind that can take you back in time to afternoons filled with sunshine and the sea.

Baked “Fish”  Ingredients

1 14 oz pkg extra firm tofu

1 cup panko bread crumbs

2 tbsp lemon pepper seasoning

1 tsp garlic powder

1/2 cup non-dairy milk (I used original hemp)

Liquid aminos or soy sauce  (use 2-3 drops per stick)

Make it Happen:

Drain and press the tofu and cut into approximately 1/2 inch thick slices.  Cut the slices in half like fish sticks. In a small bowl mix together the bread crumbs, lemon pepper seasoning and garlic powder.  Gently lay the sticks in a corning-ware dish or something that has a slight lip to it.  Pour the hemp milk over the sticks.   Sprinkle a few drops of liquid aminos onto each stick.  Pour some of the bread crumb mixture onto a plate and gently lift some of the sticks onto the crumbs.  Sprinkle more crumbs on top, patting them onto each stick.  Move these battered sticks onto a cookie sheet.  Repeat until all of the sticks are battered.

Bake for approximately 30 minutes at 400 degrees, until golden brown, turning half way through.

Cole Slaw Ingredients

2 C bagged slaw mix (or shredded cabbage of your choice)

4 Tbsp vegan Mayo ( I used Veganaise)

1 Tsp Agave

5 dashes of ground Cayenne ( This will make it very sassy. Use less if you would like)

Several dashes of  lemon pepper ( I used fresh ground)

Make It Happen

Mix all ingredients together, cover and chill.

Photo By: S. Duquet

This is a fun one and much easier to bake then I thought. Enjoy for a Friday Fish Fry or anytime you want to transport yourself to a cruelty free sea.

Have a delicious day.

Tags: Cascadia Farms, compassionate eating, cruelty free fish, dairy free, going veg, plant based diet, trying vegan, trying vegetarian, vegan, vegan challenge, vegan experience, vegan fish and chips, vegan recipe, vegan wannabe, vegetarian fish and chips, vegetarian recipe