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Vegan Fried "Fish"

Easy Veganized Fried Fish

There are many reasons to keep fish off of you plate. Yes, I know. They are not cute and fuzzy like our pets, however, they are smarter than you think. Fish have excellent memories! Dr. Kevin Warburton, researcher with Charles Sturt University says that while studying fish for 15 years, they are far more intelligent than what we previously thought. They have long term memory as well as the ability to feel hooks and pain.
The oceans and our bodies of freshwater are dying at an alarming rates, I won’t bore you with the statistics, though without these ecosystems, life will change for the worse. Taking an important and sentient element (fish) out of the equation can hurt us in the long run especially when there are plant based, eco friendly alternatives to the texture and nutrients found in our aquatic amigos.
Many of us heard the dangers of mercury and other heavy metal exposure from fish consumption, but fail to act. Since our water is being put at risk daily from coal plants, fracking, and other major polluters, our buddies beyond the beach take in those contaminants and pass them onto us.
It’s something for us to consider.
Worried about essential fatty acids? Just toss some flax and chia seeds to get a full dose of your omegas!
I know a lot of people love fried fish so for those people I dare them to try this cruelty free version!

Easy Veganized Fried Fish

1 to 2 servings
Ingredients:
  • 1 zucchini.
  • 1/3 cup of Bob’s Red Mill garbanzo powder.
  • 2 TBSP of Bob’s Red Mill corn grits or polenta.
  • 1/4 cup of water.
  • 1 clove of finely chopped garlic
  • 1 cap-full of apple cider vinegar
  • Cracked black pepper to taste
  • Salt to taste
  • 1 pinch of cayenne powder
  • 1 TBSP of earth balance vegan butter
  • Optional TBSP of flax or chia seeds

How to make it

  1.  In a non-stick pan, add vegan butter (or oil) and begin to heat.
  2.  In a bowl, mix garbanzo powder, water, corn grits, ACV, chopped garlic, pepper, cayenne and salt. Be sure there are no chunks of powder left. This is your batter. If you are adding flax or chia seeds to your batter, let them soak for a few minutes. It will give an extra crunch in the end and hold the batter togther nicely.
  3. Slice the zucchini in thin round slices.
  4. Smother the zucchini in the batter until both sides the slice is covered.
  5. Place in the pan. Turn heat on high. Once tiny bubbles pop on the zucchini then they are ready to flip. For me it usually takes 6 minutes on each side.
  6. Serve with a little extra cracked pepper and lemon! It makes a great side dish for a meal or just a quick snack for yourself!

Extras

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