Something Fishy for Christina et al.

[Guest guest]

At 02:10 PM 7/4/2003 +0000, Christina Moon wrote:

 

>I would like to make a veggie burger from scratch that tastes like a

>salmon, or fish, patty. Any ideas how?...

 

Here's what I have. I'll post some breading and sauce recipes to go along with

them. Enjoy!

 

 

* Exported from MasterCook *

 

Bryanna's Soy " Fish Cakes " v.2

 

Recipe By :Bryanna Clark Grogan

Serving Size : 10 Preparation Time :0:00

Categories : Burger Meat Analog

Sandwiches Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups finely-crumbled -- well-squeezed thawed frozen tofu

(about 1 lb. of medium-firm tofu, frozen)

2 cups cooked short grain brown rice

1 small onion -- minced

6 tablespoons nutritional yeast flakes

2 tablespoons minced celery

1/4 cup flour or pure gluten powder

BLENDED MIXTURE:

4 ounces medium-firm tofu or extra-firm silken tofu

2 1/2 tablespoons soy sauce

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon herbal salt or 2 t. miso

1 teaspoon kelp powder

1/2 teaspoon each dry mustard and dillweed

1/4 teaspoon white pepper

pinch celery seed

OPTIONAL:

Seasoned Coating Mix

 

Mix the frozen tofu, rice, onion, yeast and celery in a large bowl. Combine the

Blended Mixture ingredients in a blender or food processor until smooth. Add

this to the bowl, along with the gluten powder. Mix well with your hands. (You

can make this ahead of time and refrigerate it until you are ready to cook the

patties.)

 

Form 20 thin patties and cook in a nonstick skillet over medium-low heat with a

little bit of oil (say 1 T.) about 6 minutes per side, covering the skillet

while cooking the first side.

 

Alternate cooking method: Place the patties on lightly-greased or nonstick

cookie sheets and bake at 400 degrees F for about 7 minutes per side.

 

For a crunchy outside coating on the patties, coat the patties with Seasoned

Coating Mix (below) and bake as directed for Alternate Cooking Method.

 

Serve " fish cakes " alone or on buns or toast with Vegan Tartar Sauce, ketchup,

or chile sauce. (You can make chile sauce by mixing 1/2 ketchup and half tomato

salsa.)

 

The mixture can also be shaped like " fish sticks " , if you like, instead of

patties.

 

" FISH CAKE " VARIATIONS:

1. For Thai " Fish Cakes " : 1 T. thai red chile paste, 4 cloves crushed garlic,

1/2 c. chopped green beans or peas. Top with a " Vinegar Sauce " of 1/2 c.

vinegar, 1/3 c. minced onion, 2 T. sugar, 2 T. minced fresh basil or cilantro, 2

T. grated carrot, and 1 small dried red chile, crushed.

 

2. For Indian-Style " Fish Cakes " : Add 2 T. grated fresh ginger, 2 T. minced

cilantro, 1 T. minced fresh mint, 2 cloves crushed garlic, and a pinch EACH of

curry powder, cayenne, tumeric, coriander, and red chile pepper flakes.

 

3. For Jamaican-Style " Fish Cakes " : Add 2 T. chopped jalapeño and 2 tsp.

paprika.

 

4. For Cajun-Style " Fish Cakes " : Add 1/2 c. minced green onion, 2 tsp. Cajun

Seasoning, and 2 crushed cloves of garlic.

 

 

Source:

" Vegsource.com "

S(Formatted by):

" N. Braswell, Sep-15-2002 "

Yield:

" 20 cakes "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 22 Calories; trace Fat (0.9% calories

from fat); 2g Protein; 3g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 263mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : These " cakes " are very tasty, with a mild seafood flavor, and they are a

good way to use up that last 2 c. of leftover cooked rice. The plain ones make

great " fish burgers " , served on buns. I've also included some exotic flavor

options. Freeze any leftovers (the uncooked mixture, or the cooked patties) for

future meals.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Bryanna's Soy 'Salmon'

 

Recipe By :Bryanna Clark Grogan

Serving Size : 4 Preparation Time :0:00

Categories : Appetizer Legumes

Meat Analog Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1 cup tomato juice

1 cup soy flour

1/4 cup chickpea flour

1 tablespoon olive oil

1 teaspoon onion powder

1/2 teaspoon salt

1 tablespoon dulse flakes -- (dulse is a seaweed}

4 nori sheets -- (the seaweed sheets you use for rolled

sushi)

 

Preheat the oven to 400 degrees F. Blend ingredients together.

 

Line two greased " fruitcake pans " (3x5 " little loaf pans) with the sheets of

nori seaweed. Use two sheets per pan. Overlap two of them on the bottom of each

pan, with enough to cover the loaf at the top, with room for expansion (the loaf

puffs up a bit). Dampen the nori with wet fingers, if necessary to fit it into

the pan. (Don't worry about the ends not being covered.) Pour the batter evenly

into the pans and fold the extra nori over the tops. Spray with oil from a pump

sprayer. Bake 40 minutes.

 

Cool completely -- don't plan on eating it straight out of the pan. Wrap the

loaves in foil, then place in a plastic bag, and refrigerate. You can also cut

the loaves in half and wrap each half separately, and freeze them.

 

To serve, slice and heat it in the microwave for a couple of minutes, or brown

the slices over medium heat in a lightly greased nonstick skillet. (If you like,

you can wrap each slice with more nori.) The slice puff up a bit. Serve with

lemon, tartar sauce, chili sauce, etc.

 

Or mix with vegan mayo, chopped green onion and celery for a sandwich

filling—THIS IS GOOD! Or use as a spread or pâté.

 

This is a " tweaked " version of a recipe from " Simply Heavenly " by Abbot George

Burke. I think he got the idea from " Ten Talents " by Rosalie Hurd, since there

is a similar recipe there. Anyway, it's simple and it's good (very

salmon-colored!), but it was a bit too delicate, so I added a little chickpea

flour (more soy flour tasted too strong), and it wasn't " oceany " enough, so I

added seaweed. I also have been fooling around with different ways to fix the

finished loaf.

 

Makes 2 3 " x5 " loaves.

 

S(Formatted by):

" N. Braswell, Jun-16-2002 "

Yield:

" 2 loaves "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 156 Calories; 8g Fat (44.4% calories from

fat); 9g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 498mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

Serving Ideas : It can be used " as is " as a " pâté " or spread. You can mix it

with a little vegan mayo, chopped green onion and celery and use it for a

sandwich filling. You can heat it in the microwave, or in a little oil in a

frying pan, to crisp up the seaweed coating, and serve it plain with lemon.

Below is a recipe for " salmon cakes " that I'm playing with.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 4876 0

 

 

* Exported from MasterCook *

 

Mock Crab Cakes

 

Recipe By :John Peterson

Serving Size : 5 Preparation Time :0:30

Categories : Appetizer Meat Analog

Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons flax seed -- ground & blended with

1/3 cup water

2 cups bread crumbs

1 tablespoon vegan mayonnaise -- optional

1 small onion -- grated

1 tablespoon Old Bay Seafood seasoning

2 cups zucchini -- grated, juice squeezed out

 

To make egg-replacer: Pour four cups of water and the flax seed into a large

pot. Bring to a boil. Boil down to about 3 cups. Pour out about 1/3 cup of the

egg-replacer into large bowl Try to keep the flax seed from getting into the

bowl -- it is ok if some of it does get in though. This egg-replacer works very

well for a wide variety of recipes. One-fourth cup is equal to one large egg. It

can stay in the refrigerator for weeks and can be frozen for future use.

 

Mix in the remaining ingredients. Fry in oil until golden brown.

 

Can be sprinkled with paprika and dipped in vegan tartar sauce. Serves: 5

 

S(Formatted by):

" N. Braswell, Jun-16-2002 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 214 Calories; 5g Fat (20.0% calories from

fat); 7g Protein; 36g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 426mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tofu " Fish " Sticks

 

Recipe By :Chef Deb

Serving Size : 4 Preparation Time :0:00

Categories : Meat Analog Soyfoods

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound extra-firm waterpack tofu -- frozen 12 hours, thawed &

gently pressed dry

1 quart water

1 tablespoon kelp powder

1 tablespoon other seaweed powder (or use more kelp powder)

1 teaspoon natural sugar

flour for dusting

vegan mayo

cornflake crumbs

oil

TARTAR SAUCE:

1 cup vegan mayonnaise

1 tablespoon lemon juice

2 tablespoons dill pickle relish -- (2-3)

1 tablespoon chopped onion -- optional

 

Cut Tofu into fishstick-sized pieces. In a large pot, put water, kelp, seaweed,

and sugar. Bring to boil. Add Tofu, and turn heat to medium low. Simmer Tofu

gently in broth for 30 minutes. Drain Tofu. Let dry on paper towels. (Save broth

for 'clam' chowder, etc.)

 

Dust Tofu lightly with flour. Coat Tofu sticks with mayo. Roll in crumbs. Fry in

oil until golden brown. Or, put on sprayed baking sheet, spray with oil, and

bake at 350 F 10 minutes or until golden brown (watch carefully!).

 

NOTE: You can make Tofu " fish " ahead of time, and store it, in the broth, in a

container in the refrigerator. When you want to make " fish " sticks, just take

Tofu from broth, and continue with the recipe (coat with mayo and crumbs, etc).

 

Tartar Sauce: Mix all well, and chill.

 

http://www.vegsource.com/talk/recipes/messages/53876.html

 

Source:

" Recipes.vegsource.com - May 13, 2002 "

S(Formatted by):

" N. Braswell, Aug-24-2002 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 273 Calories; 27g Fat (86.4% calories

from fat); trace Protein; 9g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

206mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1/2 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tofu 'sea Cakes'

 

Recipe By :Bryanna Clark Grogan

Serving Size : 12 Preparation Time :0:00

Categories : Appetizer Grains

Meat Analog Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds medium-firm tofu -- mashed

1 pound russet potatoes -- peeled, cooked and mashed dry

1 small onion -- minced and sautéed in a little oil

1/2 cup fresh breadcrumbs

1 1/2 teaspoons salt

2 tablespoons soy sauce

1 1/2 tablespoons Old Bay Seafood seasoning

2 tablespoons lemon juice

1 teaspoon garlic granules

1/4 cup minced parsley

COATING MIXTURE:

1/2 cup whole wheat flour

1/2 cup nori seaweed -- slivered and packed down

1 tablespoon Old Bay Seafood seasoning

1 tablespoon nutritional yeast flakes

1/2 teaspoon salt

1/2 teaspoon garlic granules

 

process the coating mixture ingredients in a processor or mini-processor until

fine.

 

Mix together all the other ingredients in a medium bowl (I use my hands) until

well mixed. Form into 24 patties and place on oiled cookie sheets. Cover and

chill for at least 1 hour.

 

Preheat oven to 500 degrees F.

 

Dredge patties in Coating Mixture. Place on oiled cookie sheets and spray the

tops with an oil mister. Bake 7-10 minutes, or til bottoms are crispy and brown.

Turn over and bake about 7 minutes longer, or til browned on other side.

 

Serve hot with Tartar sauce made with soy or tofu mayonnaise mixed with chopped

dill pickles, onion and some pickle juice, or a chile sauce made from 1/2

ketchup and half salsa, and lemon wedges. These would be good with oven fries

and coleslaw.

 

Description:

" Spicy tofu " fish cakes " ! "

S(Formatted by):

" N. Braswell, Jun-16-2002 "

Yield:

" 24 patties "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 121 Calories; 4g Fat (25.1% calories from

fat); 9g Protein; 16g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 590mg

Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0