PETA Global Issue 2

Fabulous Fish-Free Fare

Clam chowder and fish & chips recipes from Veganize It! by Robin Robertson, available from PETACatalog.com

C”am-Free Chowder

Vegan Fish & Chips with Tartar Sauce

Makes 4 servings

Makes 4 servings

Fish-Free Fillets

This healthier alternative to fish and chips features baked (not fried) potatoes and tofu fish fillets, along with a creamy vegan tartar sauce. YOU’LL NEED • 2 large russet potatoes, halved lengthwise and sliced ± /³ inch thick • 2 Tbsp. olive oil • ± /´ tsp. salt • ± /´ tsp. paprika • ± /´ tsp. garlic powder • ± /³ tsp. ground black pepper • 1 recipe Fish-Free Fillets (recipe follows) METHOD Preheat the oven to 425 degrees F. Line a baking sheet with parchment or spray with cooking spray. In a bowl, combine the potato slices, olive oil, salt, paprika, garlic powder, and pepper. Toss to coat. Arrange in a single layer on the prepared baking sheet. Bake until golden brown and tender, turning occasionally, about 30 minutes. When the potatoes are about halfway done, bake the fillets according to the recipe directions. To make a tartar sauce, combine the vegan mayonnaise, pickle relish, and lemon juice in a small bowl. Mix well and refrigerate until ready to serve. When the potatoes and fillets are done, serve hot with the tartar sauce. • ± /´ cup vegan mayonnaise • 1 Tbsp. sweet pickle relish • ± /´ to 1 tsp. fresh lemon juice

Oyster mushrooms star in this vegan interpretation of New England clam chowder.

YOU’LL NEED • 1 pkg. extra-firm tofu, drained • 3 Tbsp. olive oil • 2 Tbsp. tamari • 1 tsp. fresh lemon juice • µ /³ cup panko bread crumbs • 1 tsp. dulse flakes

YOU’LL NEED • 2 Tbsp. vegan butter

• 8 oz. oyster mushrooms, chopped • 1 medium yellow onion, chopped • 1 rib celery, minced • 1 clove garlic, minced • 2 cups peeled and diced potatoes • 2 bay leaves • 1 tsp. dulse or nori flakes • ± /´ tsp. dried thyme • ± /´ tsp. Old Bay Seasoning • 1 tsp. salt • ± /³ tsp. ground black pepper • 2 cups vegetable broth • ± /³ tsp. liquid smoke • ± /´ cup raw cashews, soaked in hot water for 1 hour, then drained • 2 cups unsweetened almond milk • 1 Tbsp. minced fresh parsley METHOD Heat 1 tablespoonful vegan butter in a large pot over medium heat. Add the mushrooms and cook for 5 minutes. Remove from the pot and set aside. Add the remaining butter, the onion, celery, and garlic and cook, stirring occasionally, for 5 minutes. Stir in the potatoes, bay leaves, dulse, thyme, Old Bay Seasoning, salt, pepper, and vegetable broth. Bring to the boil, reduce to low, and cook for 30 minutes. Remove the bay leaves and add the liquid smoke. Blend the cashews and 1 cup almond milk until smooth. When the vegetables are tender, add the cashewmixture and remaining almond milk. Add the reserved mushrooms and heat through. Garnish with the parsley. THE BIG FISH UE

• ± /³ tsp. onion powder • ± /³ tsp. garlic powder • ± /³ tsp. paprika • Salt and ground black pepper, to taste

Fish Illustration: © iStock.com/danleap | Chalk Dolphin: © iStock.com/StockFinland | Cavi-art Wonton recipe: © Jens Møller Products | Cavi-art Wonton Product: © Jens Møller Products | Clam-free Chowder/Fish & Chips recipe: © Jackie Sobon

METHOD Cut the tofu into 1/2-inch slices and press. Preheat the oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Set aside. In a shallow bowl, combine the oil, tamari, and lemon juice. In a separate shallow bowl, combine the bread crumbs, dulse flakes, onion powder, garlic powder, and paprika. Mix well. Dip each tofu slice into the oil and lemon mixture, then season with the salt and pepper on both sides. Dredge in the crumb mixture, patting lightly to coat well. Arrange on the prepared baking sheet. Bake until nicely browned on both sides, turning once about halfway through, about 25 minutes.

Global 13