HOW TO MAKE VEGAN SEAFOOD! 4 amazing and easy recipes in support of the Seaspiracy documentary.

Описание: After having watched the documentary #seaspiracy on Netflix, we were left angered and decided to channel this emotion into action and help spread the message the best way we can - through FOOD ACTIVISM.

In today's video, I am joined by my partner Julia. We will show you how to make the most amazing and easy vegan seafood. Leaving fish off your plate does not mean you have to renounce fish and seafood tastes.

The best (and easiest) way to protect the ocean, is to leave it alone - seaspiracy.

Thanks for watching and let me know what you think of the recipes :)

David XX

YOU CAN HELP!
** Sign this petition and get world leaders to protect 30% of our ocean by 2030:
https://www.change.org/seaspiracy

FOLLOW the seaspiracy crew --   / seaspiracy  
FOLLOW the seashepherd crew --   / seashepherd  

#veganseafood #savetheocean #veganrecipes #veganplatter


SOCIALS:

DAVID
IG;   / david.fava  
FB;   / davidfavanutrition  

JULIA
IG;   / juliacooksvegan  

MUSIC:
https://www.epidemicsound.com​


RECIPES

NOTE: There is only enough space to add these 2 recipes in the description box and since I still don't have a website, the other two recipes for the Chickpea Tuna and Tomato Salmon are posted on the IG post here:   / cnks3frny3u  


SKILLET-FRIED VEGAN SCALLOPS USING KING OYSTER MUSHROOMS

Ingredients:
3 king oyster mushrooms
250ml warm water
1 square dried seaweed sheet (12cm x 12cm)
2 cloves garlic, diced and minced
2 Tbsps. olive oil
1 Tbsp. light soy sauce
1 Tbsp. liquid smoke (you can substitute with tamari)
1 tsp. organic vegetable stock powder (low salt, sodium)
1 tsp. kelp powder

Method:
1. In a jug, add the warm water and the vegetable stock powder and mix well. Set it aside to cool down before adding to the mushrooms.
2. Slice the stalks of the king oyster mushrooms into 2-3cm scallop shaped discs and place them in a bowl for marinating. (We will not use the top part of the mushroom. Store it in a container and use in another recipe).
3. Add all the remaining ingredients to the bowl and mix well with the mushrooms.
4. Add the cooled down stock to the bowl and mix well with all the ingredients.
5. Refrigerate for a minimum of 30 mins (can also be left overnight for maximum taste absorption).
6. Pre-heat a pan.
7. Bring heat down to medium-high and add 2 teaspoons vegan butter.
8. Fry the mushrooms on medium to high heat for around 8 minutes on each side (or until they start to brown). You can drizzle some of the marinade into the pan whilst frying).


VEGAN BAKED FISH

Ingredients:

For the ‘fish’:
1 can banana blossom, drained (around 3 ‘fish’)

For the marinade:
3 Tbsps. olive oil
3 Tbsps. water
3 tsps. lemon juice
2 tsps. kelp powder
2 tsps. liquid smoke
2 tsps. light soy sauce
¼ tsp. fresh dill
1/8 tsp. sea salt

For the batter:
210ml oat milk
3 Tbsps. flour of your choice – we used spelt flour type 630
3 tsps. apple cider vinegar
½ tsp. baking soda
½ tsp. ground garlic
½ tsp. ground onion
¼ tsp. smoked paprika
1/8 tsp. sea salt
Pinch or two of ground ginger – optional

For crust:
½ cup wholegrain breadcrumbs

Method:
1. Drain well the banana blossoms (ideally left to drain overnight, in the fridge, in a sieve over a bowl).
2. Remove the leafy parts of the banana blossoms. You may also want to remove the ‘fish bone’ like parts if you can manage. Otherwise, leave them in for the whole fish experience.
3. Place the banana blossoms in a dish container (not a bowl, so that they can remain flat without bending or breaking).
4. Add all the marinade ingredients to a bowl, mix well and pour over the banana blossoms dressing them well.
5. Place in the fridge for at least 30 minutes.
6. In a jug, mix the apple cider vinegar and the oat milk and let sit for 10 minutes to obtain vegan curdled milk.
7. In a bowl, add all the remaining dry batter ingredients and mxi them together.
8. After 10 minutes, add the vegan curdled milk to the dry batter ingredients bowl and mix well.
9. In a separate bowl, add the breadcrumbs.
10. Take out the banana blossoms from the fridge.
11. Drip excess marinade then dip into the flour mix, coating it well.
12. Then dip into the breadcrumbs and cover the surface thoroughly.
13. Place in a dish lined with baking paper.
14. Repeat the process with every banana blossom.
15. Drizzle some cooking oil on top of the banana blossoms before popping in the oven.
16. Bake for around 20 – 25 minutes at 220 degrees Celsius on fan mode (or until golden brown).