The New Haute Vegan Seafood

by

Vegan Ceviche

Vegan Seafood: Get the Recipes Below

July 2017 marked the first annual Vegan Seafood Month in Southern California and Baja Mexico with cooking classes at our public libraries, The Veg Fest in Tijuana, and lots of new recipes inspired by culinary adventures south of the border where I found Baja Mexico leading the way with vegan seafood recipes.  I’ve been putting the word out that Ralph Rubio needs to check it out.  There are new menu item opportunities for vegan ceviche, no-fish tacos, no-shrimp tacos, there are also vegan version of crab, lobster, even scallops.

Discover some of Baja’s vegan seafood at the new South Park Taquería Vegiee location, or try the no-fish taco plate at my favorite happy place Casa Guadalajara.  If you’d like a safe travel adventure to Baja check out the tours with Turista Libre.   Watch for upcoming vegan taco tours.  Here are photos from one of my last treks into Tijuana with my mother, she is the one who actually inspired my interest in Baja’s cuisine and we have a lifetime of good memories from trips south of the border.

The No-Shrimp Taco
Mom & the Tijuana Taco Tour
Culinary Tours with Turista Libre

 

 

 

 

 

 

 

There are a whole host reasons behind growing consumer interest in vegan seafood including concerns for over-fishing, dangerous pollutants and increased health risks associated with consumer products from the ocean.    Vegan seafood offers  fully satisfying alternatives.  Discover how you can have it all again while helping to heal our oceans.  SOS: Save Our Seas

 

Vegan Ceviche & Beer Battered No-Fish Taco recipes below.

Vegan Seafood
from the Galley of Windfall

Liz Gary
Educator & Founder
New Options Food Group

 A New Course for Chefs:
Haute Vegan Seafood 

Take your menu to the next level with vegan seafood options. Survey the commercially available products then learn how to use simple ingredients to prepare a variety of incredibly tasteful vegan seafood options.  Recipes and resources will provide what you need to be able to add any of these haute new sellers to your menu:  Vegan Sushi, Vegan Ceviche,  No-Fish Tacos, No-Shrimp Tacos,  Vegan Paella, No-Clam Chowder, Vegan Crabcakes, Vegan Scallops, a Lobster-Free Bisque and Mock Tuna Salad.  You can have it all again with plenty of flavor and satisfaction.  Join a culinary lab or schedule a  consultation and add new vegan seafood options to your menu. 

Vegan Ceviche

2 cups tempeh,  steamed and crumbled (substitute tempeh with 2 cups sliced mushrooms, sliced hearts of palm, or organic textured soy)
Juice of 2-3 limes
2 teaspoons ground cumin
1 teaspoon garlic powder
½ medium red onion, diced small
6 roma tomatoes, seeds removed, diced
1 large cucumber, peeled, seeds removed and diced
1 large jalepeño, seeded and minced
1/2 bunch cilantro, stems removed and minced
1 large firm avocado, diced
Sea salt and freshly ground black pepper
Chipotle Cream
10 fresh corn tortillas or store bought chips or tostados

Step 1 If using fresh tortillas preheat an oven to 450 degrees, lightly spray the tortillas with oil and place then on a baking sheet.  Bake 10-12 minutes, remove from the oven,  cool and set aside.

Step 2 If using tempeh cut the tempeh into cubes and steam in a steamer basket on medium high for 10-15 minutes. Remove from heat, transfer to a medium mixing bowl and cool.

Step 3 Combine the lime juice, cumin, and garlic powder in a small bowl, whisk to combine then pour over the tempeh mixture. Season with salt and freshly ground pepper and chill for 1-2 hours before serving.

Step 4 Serve the chilled ceviche molded and arranged on a plate with tortillas, or serve in a margarita glass or prepare individual appetizer ceviche tosatadas. Garnish with a drizzle of chipotle cream  and a slice of avocado.

Chipotle Cream Sauce

1 ½ tablespoons adobo sauce (the sauce from canned chipotle chilies in adobo)
1 cup vegan mayonnaise
juice of ½ lime

In a small mixing bowl whisk together the adobo sauce, lime juice and vegan mayonnaise.   Transfer to a squeeze bottle to serve and store in the refrigerator.

 

Beer Battered No-Fish Tacos

No-Fish Fillets
2-3 large zucchinis cut into 4” x 3/8”thick rectangle fillets canola or high heat oil for frying

Beer Batter:
1 cup flour
1 cup dark beer
1⁄2 teaspoon garlic powder
1/2 teaspoon onion powder
Sea salt and black pepper to taste

Tofu Sour Cream:

1 16 oz block organic soft tofu, drained
1 teaspoon agave
2 tablespoons sun0lower or canola oil
2 tablespoons lemon juice
1⁄4 cup plus 2 tablespoons organic soy milk
1⁄2 teaspoon sea salt

Accompaniments:
10-12 regular corn tortillas
1 1/2 cups mixed red and green cabbage, thinly sliced
2 avocados, sliced or 1 1/2 cups of your favorite guacamole
1 cup salsa or
Tofu Sour Cream
Springs of cilantro
Lime wedges

Step 1) In a medium mixing bowl combine the the flour, garlic powder, onion powder, salt, pepper and beer. Stir well and let it sit at room temperature for 45 minutes to an hour.

Step 2) Combine all ingredients for the tofu sour cream in a blender jar and blend on high speed until smooth and creamy. Store in a covered container or squeeze bottle and refrigerate until ready to use. Keeps for up to five days refrigerated.

Step 3) Clean and prepare the zucchini. Pat them dry and set aside.

Step 4) Warm the tortillas by wrapping them in foil and placing them in a 350 degree oven for 10-15 minutes or grill them and place in a tortilla warmer a few minutes prior to frying the zucchini fillets.

Step 5) In a medium frying pan heat 1/2 inch of oil on medium high heat. Dip each fillet of zucchini into the beer batter and drop a few at a time into the hot oil. Turn after a few minutes and fry until golden brown. Transfer to a wire rack or paper towel lined plate.

Step 6) Place one to two fried zucchini fillets into each tortilla, top with avocado, salsa, sliced cabbage, tofu sour cream, cilantro and a squeeze of lime.

Find Vegan Seafood on the Menu at These Locations

 

Casa Guadalajara

Put no-fish tacos on your menu for this good reason:  think of the increased profit potential when you are serving fillet of zucchini vs. fillet of fish and yet you can charge the same price and deliver the same satisfaction!

 

 

 

Taquería Vegiee  Tijuana, Baja MX and now a second location here in South Park on this side of the border too.  The Amazing No-Shrimp Taco…Attn: Ralph Rubio!!  You need to go back to Mexico and discover these amazing new vegan seafood menu items!  Where have you found vegan seafood?  Send me an email and let me know! liz@newoptionsfoodgroup.com

 

 

 

 

 

 

Find more examples of vegan seafood at Plant Power Fast Food,  Loving Hut, Purple Mint, Sipz, Native Foods and many more locations.

Let me know where you have found vegan seafood!  Contact: liz@newoptionsfoodgroup.com

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