Vegan Seafood: Beyond the Fish Shtick for Vegetarians

By Chef Nancy Berkoff, EdD, RD
ISBN 13: 978-0-931411-31-1
96 pages

According to a national Vegetarian Resource Group Poll conducted by Harris Interactive, almost 15 percent of Americans say they never eat fish or seafood. For all of you, and others who would like alternatives to fish, Chef Nancy Berkoff has created these unique and good-tasting dishes. After using this book, you'll agree with millions of vegetarians and say: SEA ANIMALS -- DON'T EAT THEM!

Chef Nancy Berkoff, RD, has received awards from the American Culinary Federation, California Restaurant Association, and the U.S. Department of the Navy for Culinary Training. Ms. Berkoff was named Chef of the Year by the Los Angeles Chapter of the American Culinary Federation.

Inside these pages you'll find:

• Cooking with vegan "fish"
• "Seafood" stocks and sauces
• Websites offering vegan "seafood" products
• A basic guide to using saffron
• Omega-3 fatty acids for vegans

Avoid fish but still enjoy the taste of the sea with:

• Ethiopian Style "Shrimp" and sweet Potato Stew
• "Tuna" Noodle Casserole * "Fish" Sticks * "Crab" Rangoon
• Eggplant Caviar * Gefilte "Fish" * Spicy "Fish" Cakes
• "Fish" Tacos and "Crab" Enchiladas * "Tuna" Salad
• Mango Salad with Avocado and "Shrimp"

Sample Recipe

ETHIOPIAN-STYLE "SHRIMP" AND SWEET POTATO STEW

(Serves 6)

1 cup water
1 cup chopped sweet onions
3 Tablespoons fresh, chopped, and seeded chilies (you choose the heat)
2 teaspoons minced fresh ginger
2 cloves garlic, minced
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
2 teaspoons red pepper flakes
3 fresh peeled and small-diced sweet potatoes (about 3 cups)
3 cups diced canned tomatoes
2 cups drained canned garbanzo beans
1 cup fresh, or frozen, thawed green beans (cut in 1-inch pieces)
1 1/2 cups vegetable broth
1/4 cup peanut butter
2 cups vegan "shrimp"++
1/2 cup chopped fresh cilantro or parsley

Put water, onion, chilies, ginger, and garlic in a large pot. Cook over high heat, stirring occasionally, for 5 minutes. Add cumin, cinnamon, and red pepper. Cook and stir for 1 minute. Add sweet potatoes, tomatoes, garbanzo beans, green beans, vegetable broth, and peanut butter. Bring to a boil, reduce heat and simmer for 30 minutes or until potatoes are tender. Stir in "shrimp" and cilantro and cook for 5 minutes. Serve over steamed rice.

Note: If peanut butter is not desired, you may substitute ¼ cup vegan cream cheese or 1/4 cup coconut milk.

++vegan "shrimp" can be found in Asian groceries, ordered from the web at such online retailers as [ http://www.vegieworld.com ], or you can substitute cubed, smoked tofu.

Total calories per serving: 316
Total Fat as % of Daily Value: 13% Dietary Fiber: 9 g
Protein: 10 g Fat: 9 g
Carbohydrates: 50 g Calcium: 121 mg
Iron: 4 mg Sodium: 1,048 mg

Table of Contents

• Dedication and Acknowledgments
• Introduction
  • "Seafood" Products Used in Recipes
  • Websites Offering "Seafood" Products
  • More Vegan "Seafood" Product Substitutes
  • Cooking with Vegan "Fish"
  • "Fish" Preparation Guide
  • "Fish" Trends
  • Savory "Seafood" Dishes
  • Finishing Touches
  • "Seafood" Stock
  • When Vegan "Seafood" Is Not and Option
  • Saffron: A basic Guide
  • Additional Ideas for Using Saffron in Dishes
  • "Seafood" Suggestions with Vegan "Tuna"
  • "Seafood" Suggestions with Vegan Shredded "Crab" or "Shrimp" Products
• Vegan Seafood Recipes
  • Soups, Stocks, and Appetizers
  • Salads
  • Main Dishes
• Nutrition
  • Why Do People Eat Fish?
  • Question About Fish Oil
  • Questions and Answers About Omega-3 Fatty Acids for Vegans
• Guide to Resources from The Vegetarian Resource Group
• Index