Fish Sticks!

The other day I won a copy of The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion from Bob's Red Mill.

Woo hoo!

Alvin has always had a love for fish sticks, so I was glad to see a recipe in Colleen's book for them.

Since becoming a vegan last year, I'm still working on ways to incorporate family favorites in a plant-based way.  I think it's very important for my children to feel like they're not missing out on anything by eating compassionately. I also try to get them to cook with me as much as possible because children are more likely to eat what they help prepare.

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These don't taste exactly like traditional fish sticks, but they are a very good alternative.

Ingredients: 

1 cup unbleached all-purpose flour

1/2 cup polenta (coarse cornmeal) I used regular cornmeal

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon paprika

1/2 teaspoon ground black pepper

1 cup non-dairy milk 

2 tablespoon Dijon mustard

1 package extra firm tofu

Canola oil, for frying

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I also added 2 tsp of kelp powder and Old Bay to 

the batter for a more "fishy" taste but it didn't make a difference.

Tartar Sauce

Mix together vegan mayo and relish or a combination of finely chopped pickles, capers, and fresh parsley.

Directions:

In a bowl, mix together flour, cornmeal, thyme, basil, oregano, paprika, and ground pepper.  In a separate bowl, whisk together non dairy milk and mustard.

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Theo helping me out

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Cut tofu into thin strips, then dredge in flour mixture. Add tofu to hot oil, and brown on both sides.  Transfer to a paper towel-lined plate to soak up excess oil.

Serve hot or at room temperature.

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I think Theo ate more than everyone else