Lemon Caper Tartar Sauce

 

 

 

 

 

     The Last few days have been completely lazy days. I just returned home from Austin, Texas.  I was thrilled I was able to attend the Vida Vegan Con for bloggers.  What an incredible learning event.  I can't say enough about the awesome and knowledgeable teachers, the great vegan business and CEO's of the companies, and the many volunteers that put the event together.  My only regret...this was the last put on by this group and I wish I had found them three years earlier.

     Well, I made it through the convention, Pneumonia and all.  Fortunately I was on the tail end and felt much better after a trip to the doctor but it's been very difficult to get back into the groove of things. I am so happy I was able to pick up a few quick items that could be quickly assembled into meals once I returned home and was resting up from the trip. 

     Since I always have my pantry and refrigerator pretty much stocked up with items to make sauces, syrups, pastas, etc.,  it was easy enough to whip up a nice spread for my fish-less sandwich.  And the bagels...nice touch eh?   Well, it's all I had in the freezer, but it worked!   

 

 

Lemon Caper Tartar Sauce Recipe

 

1/2 Tbs Sour Cream (I used Better Than Sour Cream)

1/2 Tbs Veganaise

1 Tsp Horseradish

1 Tsp Capers

1 Tsp Lemon Juice

1 Tsp Chopped Italian Parsley

Dash salt and Pepper to taste

 

Mix all ingredients and spread on Grilled bun or on tofu.

 

Pictured above was my Fish-less Bagel Sandwich made with Gardein Fish-less fillets, Daiya Havarti Style Nut cheese, and Bagels grilled with vegan butter and a nice heaping spoonful of Lemon Caper Tartar Sauce.  This Sauce would also be great with a bit of Sriracha sauce in it and drizzled over Vegan  Fish-less Tacos. Click here for another fish-less recipe-   More Fish-less Tacos 

 

Next on the blog~ Vodka Berry Shot.   A sexy and healthy libation.

 



 

 



Lemon Chili Vegan Shrimp

 

Today had been an extremely long work day. I had finally finished all my projects and low and behold, it was late.  It was not only late but I realized I hadn't had breakfast or lunch and now it was dinner time.  Sadly, my poor hubby was ever so patient and never complained about starving either.  Times like these, I grab for something quick. And today I just happened to have a box of Vegetarian Plus Vegan Shrimp in my freezer that I was saving to make my vegan fish/shrimp tacos

http://www.mydeliciousvegandiary.blogspot.com/2013/11/baja-vegan-fish-or-vegan-shrimp-tacos.html

but I knew that would take way too long for these starving folks.  And though the box of shrimp came with a chili packet, I wasn't in the mood for it. I sometimes just feel like being an original and want to create something with fresh vibrant flavors and thus...created this. 

It's lemony (my favorite flavor) and full of a nice subtle heat and a nice hint of sweetness too.

Try it, I think you'll love it.

Lemon Chili Vegan Shrimp

1 box  Vegetarian Plus Vegan Shrimp 
(This is out of site. I always think they must have really put real shrimp in the box mistakenly.  It's that good!)  Save the packet for a later use. (I use it on my tofu or rice at another meal)
1 tsp of each of these:
oil
lemon zest
chili pepper flake
sriracha sauce
bee-free honee
1 clove fresh garlic, minced
juice from half the lemon

In a hot pan over medium heat, add oil, chili pepper flake, sriracha sauce, garlic, lemon zest and shrimp and cook for two minutes stirring a few times. The zest of the lemon is going to hit you in the nose.  It smells wonderful!  Add the juice of the lemon and honee, stir a few times and you are ready to serve.  I served mine over rice but sky's the limit.  Enjoy...

Honey Pecan Tofu

When I used to dinner shop at Panda Express years ago,  one of their featured entrees was Honey Walnut Shrimp.  I ate it.  I liked it.  And lately, I've been craving it like crazy. 
I just happen to have frozen vegan shrimp at the time and I know this would be great made with it, but I really like using ingredients that are not only great, but very inexpensive.  And not only are Vegan meats expensive,  there are times I'd rather have no meat-like items and use something else.  In this recipe, I use tofu. The ironic thing is that even though I use tofu for sauces, pies, cheesecakes, and tofu scrambles, I really am not fond of its bland flavor.  I am the first one to give away all my tofu when it comes in my soups too.  But in this dish, if you are a non-tofu lover like myself, this might make a lover out of you.  It did for me.

 

 

 

Honey Pecan Tofu

 

Ingredients:

 

1/2 c flour

1 tsp salt

1/2 tsp pepper

1/2 tsp baking powder

3/4 c beer (I used dark)

1 box tofu (lite firm or firm)

Extra flour for dredging

oil

 

Honey Drizzle:

5 Tbs Bee Free Honee

15 pecans broken in half

1 tsp Sriracha hot sauce

 

 

Mix the top 4 ingredients in a bowl.  Add beer.  Stir and set aside for about 10 minutes.

 

Slice tofu into small rectangle pieces.  It should make about 12 slices.

 

 

Heat oil in skillet on high heat.  You want enough oil to at least cover half the tofu slice.  Dredge tofu in flour being careful not to break it.  The firmer the better.

 

Fry pieces until golden brown and crispy. Don't over crowd the pan or you'll have a hard time turning them.  (Trust me on this, I learned the hard way.)

 

Put aside in a baking dish.

 

Mix Honee, pecans and Sriracha sauce.  Heat in microwave for 30 minutes to make it easier to drizzle.

Drizzle evenly over pieces of tofu. Broil for about 4 minutes in oven until the Honee starts to brown and bubble slightly.

Serve over rice.

 

I hope you love this recipe.  I sure did.  My daughter loved adding soy sauce to a few pieces too. If you make this or add a little something fun to it, share here please.  I always love to hear from you. Enjoy~

  

 

Baja Vegan Fish Or Vegan Shrimp Tacos

Recently I was at my daughter's home and her husband's Auntie was there cooking away.  She had made them a delicious Fish Taco Dinner.  It looked a smelled heavenly!  I decided right there and then that I'd re-create it Vegan-style with a twist.  What I ended up with was a delicious meal and I'm almost embarrassed to say, I gulped down 4 tacos in about 4 minutes.  Yes, they're that good.  I'll be making these babies all the time.  Trust me when I say they're that good. Enjoy (I sure did!)

 



Baja Vegan Fish or Shrimp Tacos

 

 

 

Beer Batter~

1 c. all purpose flour

1 tsp salt

1/2 tsp black pepper

1 c. vegan beer 

Mix flour, salt and pepper in a medium bowl. Whisk beer in slowly. The consistency should be on the thicker side.  Set aside for at least 10 minutes.

 

 

 Sriracha Cream Sauce~

1/3 c. veganaise

2/3 c. vegan sour cream or the cream from the top of a can of coconut milk

 (*tip*~ open can and leave in refrigerator overnight to make a nice creamy solid top.  You may need two cans to make enough cream yield.)

Sriracha sauce

1 tsp lemon zest

1 Tbs fresh lemon juice

Salt to taste

Black pepper to taste

Add veganaise, vegan cream, Sriracha, lemon zest and juice to a bowl and whisk just until incorporated.  Season with salt and pepper. Cover and refrigerate until ready to use.

 Fish or Shrimp Tacos~

Oil for frying

1 c. all purpose flour

1 Tbs Old Bay Seasoning

1 tsp salt

2 bags gardein chick’n scallopini or 1 box vegan shrimp, thawed

1 Tbs Black pepper 

 

In a deep fryer or fry pan over medium heat, heat oil until it reaches 350 degrees.  In a paper or plastic bag, combine flour, Old Bay Seasoning, pepper and salt. Add the fish  or shrimp pieces to the bag, a few at a time, shaking to coat with the flour mixture.  In small batches, dip the flour coated fish or shrimp into the beer batter and coat well on both sides. Fry in the hot oil until golden brown and cooked thoroughly, about 4-5 minutes. ( Over crowding your fryer will keep the fish from cooking nicely and will cool down your oil too quickly.) Place on paper towels to drain.  

 

Assemble your tacos with the Fish or shrimp and the items below, then drizzle with Sriracha cream sauce.

Corn tortillas

2 c. green and purple shredded cabbage

1 c. chopped tomatoes  sprinkled with 1/2 tsp salt

1 c. chopped  white onions sprinkled with 1/2 tsp salt

 

 

Enjoy and happy Eating~