PETA AU Global Issue 3

Make a Splash

Find Everything but the Wear this tee so everyone can be free. at PETA.org/Store Cat’s Pajamas

With Faux-Fish Dishes

“Liberate Animals” model: © iStock.com/Yuricazac • “Betta Fish Deserve Better” model: © iStock.com/yanjf • Torn paper: © iStock.com/yasinguneysu

Fish illustration: © iStock.com/davidnay • Recipe photos: © Lauren Hartmann/RabbitandWolves.com • Mind Blown faux seafood: © Plant Based Seafood Company

Linguine and ‘Scallops’ with White Wine Cream Sauce Makes 4 servings YOU’LL NEED 450 g linguine 1 tin sustainable hearts of palm, drained 2 tsp olive oil Salt and pepper, to taste Whether you recognize that fish are sentient individuals, are concerned about the state of our oceans and rivers, or just want to reduce your cholesterol level, vegan seafood is the catch of the day. Vegan seafood products are increasingly available in supermarkets and through online retailers – but as “Rabbit andWolves” blogger Lauren Hartmann shows with her inspired recipes, which these are adapted from, it’s also easy to get the taste of the sea with ingredients you probably already have on hand. Whichever option you choose, no sensitive sea animal has to die for dinner!

For more recipes from Lauren, pick up a copy of her cookbook, Southern Vegan , at PETA.org/Store . I

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towels for 10 to 15 minutes to absorb excess moisture. • Prepare the “fish” coating using three small bowls. In the first, whisk together the vegan milk and lemon juice. In the second, whisk together the corn flour, 1 teaspoonful of the garlic powder, 1 teaspoonful of the onion powder, the salt, and the pepper. In the third, mix the cornmeal and kelp powder. • Dip each piece of tofu into the milk mixture and then into the corn flour mixture, fully coating and shaking off the excess. Dip each piece back into the milk mixture and then into the cornmeal mixture, fully coating and shaking off the excess. • Place the coated tofu slices on a baking sheet lightly sprayed with oil. Spray the tops lightly with oil. Bake for 30 minutes, flipping halfway through and spraying the other side lightly with oil. • To make the tartar sauce, in a small bowl, whisk together the mayonnaise, the lemon juice, the relish, and the remaining garlic powder and onion powder. • To assemble the sandwiches, spread 1/4 of the tartar sauce on each bun and add a “fish” patty and some lettuce.

• Add the garlic powder, nutritional yeast, and lemon juice along with more salt and pepper. Reduce the heat to low and simmer for 3 to 5 minutes, until the sauce thickens. • Toss the pasta in the sauce. Top with the “scallops” and a sprinkle of parsley. Southern Faux-Fish Sandwiches Makes 4 sandwiches

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Get hooked on the great tasting vegan seafood from

Salt and pepper, to taste 12 to 18 vegan wonton wrappers Small bowl of water, for assembly 2 Tbsp vegetable oil Soy sauce, sweet chilli sauce, or other favourite dipping sauce I

PlantBasedSeafoodCo.com , and find a list of more fish-friendly products at PETA.org/VeganSeafood . In the UK, try Quorn Battered Fishless Fillets and Fishless Fingers , and in Australia, look for Gardein Golden Fishless Filets .

YOU’LL NEED 1 block extra-firm tofu, drained

2 Tbsp vegan butter 30 g all-purpose flour

250 ml vegan milk 2 tsp lemon juice 60 g corn flour

425 ml vegan milk 60 ml white wine 1 tsp garlic powder 1 Tbsp nutritional yeast Juice of 1 lemon 1 Tbsp minced fresh parsley

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11/2 tsp garlic powder 11/4 tsp onion powder 1 tsp salt 1/2 tsp black pepper 140 g cornmeal 1 Tbsp kelp powder (or crushed sheet of nori) Oil in a spray bottle 120 g vegan mayonnaise 2 tsp lemon juice 2 Tbsp pickle relish 4 sandwich buns 75 g chopped lettuce

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METHOD • Cook linguine according to package instructions and drain. • While the pasta is cooking, slice the hearts of palm into pieces 2 cm thick. • Warm the oil over medium-high heat in a large cast iron skillet or a non-stick frying pan. Place the hearts of palm in a single layer and sprinkle with salt and pepper. Cook until browned, about 2 minutes per side. Transfer to a paper towel–lined plate. • In the same pan, melt the vegan butter. Add the flour and whisk for 1 minute. • Whisk in the vegan milk and white wine until fully combined.

METHOD • In a mixing bowl, use a whisk or fork to combine the cream cheese, carrot, kelp powder, sesame oil, agave, soy sauce, spring onion, salt, and pepper. • Place 2 to 3 teaspoonfuls of the filling in the centre of a wonton wrapper. Dip your fingers or a pastry brush in the bowl of water, wet all the edges of the wrapper, and fold point to point, making a triangle. Press the edges to seal. Repeat with the remaining wrappers. • Heat the oil in a frying pan over medium-high heat. Cook 2 or 3 wontons at a time for about 1 minute on each side,

‘Crab’ Rangoon Makes 6 servings YOU’LL NEED 60 g vegan cream cheese 25 g grated carrot 1 tsp kelp powder (or crushed sheet of nori) 1 tsp sesame oil 1 tsp agave nectar 1 tsp soy sauce 2 tsp chopped spring onion

METHOD METHOD • Preheat the oven to 225°C.

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until golden brown. Or cook in an air fryer. • Serve immediately with soy sauce or another dipping sauce.

• Stand the tofu on the small end and slice vertically into 4 even pieces. Place the slices between two layers of clean

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FAUX? SURE!