It is that time of month again - FOOD NETWORK FRIDAY - Let's rumble!
Ms. Tami over at Vegan Appetite (yes, the very same one who will be giving away her cookbook, American Vegan Kitchen, on this very blog next week), hosts Food Network Friday. Anyone is welcome to join in! All you need is imagination and desire. Someone picks a recipe from the Food Network and anyone who wishes to participate recreates it vegan. That's it! Send her your post link and Ms. Tami gushes over the wonderful ways we revise top celebrity chefs' recipes. And do a heck of a better than job than they do!
This month, we are making Emeril's Beer Battered Fish Tacos with Spicy Horseradish Coleslaw.
It has been a while since I've tried making fish (except for the Filet of Tofu), and I wanted something other than tofu (I had a sneak-peek at Tami's version and I knew that she was using tofu. I...must...be...different...).
Naturally something from the sea popped into my head. And as far as I know, the only edible vegan things from the sea are seaweed. There are so many different varieties of seaweed, with many levels of strength, that if you've tried seaweed before and haven't liked it, you should keep at it. I mean, if you don't like sweet potatoes are you not going to try Russets or other tubers?
No, I did not fry up a bunch of seaweed... I flavored my seitan with the seaweed when I was preparing it by adding 1 tablespoon of crushed Arame to the gluten before I mixed it. Then I cooked the seitan in a broth flavored with a sack of crab boil - Zatarain's Crab Boil- finally putting the stuff to some good use!
The batter is a simple beer batter, the seitan is deep fried and the taco is topped with Horseradish Coleslaw.
This was excellent. Even the kids (minus Cat) ate it and loved it. The seitan turned out great - reminiscent of the sea but nothing overpowering, and the crab boil gave it that very different flavor that it needed - after all, this wasn't supposed to be Tender Seitan. I think I shall call it, Sea Seitan. I love alliterations.
I have created a How-To Breakdown for the recipe, but you may use the original recipe from Emeril (subbing vegan mayo) and just use the Sea Seitan. Treat it as you would fish, just remember that it isn't. It is already cooked, so you are just looking for a golden color for the crust - you don't have to worry about raw fish.
Cost Breakdown:
seitan: $3
tortilla: $2
dressing: $1
batter: $2
cabbage, green onion, cuke: $3
spices: $1
Total to make 6 tacos:
$12.00
Looks Yummy! I have yet to try making seitan...must be brave (and carve out some time)!
ReplyDeleteYou can do it! Once you do it a couple of times, you'll get a knack for it and you can even prepare 'seitan mixes' so half the work is done before you start (I explain this on the seitan recipes.)
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