DDD#164 – Vegan Baked Salmon

All Photos © Christine Elise McCarthy 2021

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Click the image below to watch my attempt Bosh’s Baked Vegan Salmon.

VEGAN BAKED SALMON

Ingredients

1 block extra firm tofu

The juice from 1 can of beets

1 nori sheets

1 shallot – chopped finely

1 tablespoon capers – chopped

1 tablespoon caper juice

2 lemons

1 cup fresh dill sprigs

1 tablespoon olive oil

3 tablespoon white wine

Salt and black pepper

Instructions

Preheat your oven to 350 degrees.

Press the moisture out of the tofu by halving it in thickness & using a tofu press or place it between paper towels, lay it on a plate and put the weight on top. Leave for at least 30 minutes to drain and firm up.

Cut the tofu blocks into four equal-size slices, pour the beet juice into the bowl, put tofu slices in the bowl, and leave to marinate for 10 minutes.

Lay the nori on the sheet pan. Lay one piece of tofu on each piece of nori. Add the lemon zest and juice, dill, capers, caper brine, and shallot. Cover the pan with foil, and bake for 20 minutes.

Remove tofu from the oven, remove the foil, place a slice of lemon on top of each block. Drizzle with the white wine & olive oil. Add S&P. Cover with foil again and return to the oven for another 10 minutes.

Serve!

DDD #163 – Vegan Deviled Eggs

All Photos © Christine Elise McCarthy 2021

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Click the image below to watch my attempt Tabitha Brown’s Vegan Deviled Eggs.

DDD #162 – Vegan Bubble & Squeak (Potato & Cabbage)

 

All Photos © Christine Elise McCarthy 2021

Follow @celisemccarthy

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Watching Downton Abbey, I heard Mrs. Hughes tell Carson that she was serving him Bubble & Squeak. Intrigued, I Googled it & discovered that it is a humble dish of leftover mashed potatoes & cabbage – an English version of the Irish Colcannon. The Scottish have Rumbledethumps. Bubble & Squeak is also not too dissimilar from the Irish Boxty. A side dish – it is traditionally served at breakfast with a fried egg (if you are not vegan) on top or as a side dish for anything that might like potatoes with it.

Click the image below to watch the video.

 

There are no real measurements to this recipe.

Ingredients – very simply – are:

Mashed potatoes

Cooked, chopped cabbage (roughly in half the amount you have of potatoes – so – 2 cups potato to one cup chopped cabbage but this is a very loose suggestion)

Salt & pepper

Coconut oil

Flour (if your potatoes are too creamy)

Optional substitution for cabbage include but are not limited to: kale, Brussels Sprouts or any other leftover vegetables.

You might like to also add: chopped parsley, sauted onion, minced fresh dill, or mustard.

Optional – mustard to serve with it or fresh parsley or dill as garnish

Directions

Take your mashed potatoes & chopped cabbage & blend together in a bowl. Season with salt & pepper. Add any of the optional ingredients (I liked dill & mustard).

Create patties as shown from the mix. If the patties are not holding together well, add flour in small increments until the patties can be picked up easily without breaking apart. The video will help if this is too vague. Heat the coconut oil & fry them about 3-4 minutes on each side or until golden & warmed through.

Alternately – place in a pie dish & bake at 350 degrees for about 30 minutes or until warmed through.

Serve with mustard. Or not.

Enjoy!