I recently thought a lot about iodine. I want a natural source of iodine.
Here in Australia, all products are made with iodine salt. In my opinion, not a good thing.
I read studies, that this salt is pretty damaging and not good for the body.
A natural source of iodine is seaweed! I love seaweed.
I also have to get rid of all the products in my freezer, because I want to defrost my fridge.
I always have Lamyong Soyfilets and prawns in my freezer.
And I also found Wakame (Undaria pinnatifida) seaweed at a Japanese store.
I already like it the way it is. It is crispy and salty, like a little crisp snack.
But when you add it to soups, it returns into its original shape. So perfect for a soup.
The ingredient list on this product, is just the seaweed --- the salt comes from the ocean!
I finally took the opportunity to cook a vegan fish soup I had in mind for ages.
I cooked it the German way, means, with herbs and spices I know from Germany, fish is cooked with.
When I told my friend about this, she looked at me as is "what, fish-soup?".
Also my partner was unsure when he heard that day, what's up for dinner. He actually does not like fish soups!
So I was nervous, haha --- well, he had a second serve. I think that says it all :-)
When I started this soup, my guts told me, this will work. I cooked the broth for the soup.
To make a broth just prepare leek, carrot and celery (cut into small pieces),...
give it a short fry and deglaze with hot water. Bring to the boil and turn down the heat to a minimum.
It not even should simmer! Add sea salt and give it a rest of approx 30-45 min. Done.
Now lets get started with the Vish-Soup with Fennel.
I first thought about to add glass noodles to the soup ---
but then I saw the fennel in my veggie garden and decided to mix that with the vegan fish, instead of the noodles.
Good decision! Fennel and Vish match perfect together.
What you need:
1 Lamyong Soyfilet - defrosted (and use paper towels to get rid of the water) and cut in small pieces,
4 big Lamyong Prawns - cut into 3 pieces (or smaller if you like),
3\4 middles sized Fennel - rough chopped,
1\4 cup dry Wakame seaweed,
1 big clove of garlic,
1 tsp Chili flakes,
1 tbsp coconut sugar,
1 slice lemon + 2 tbsp lemon juice,
1 small bay leafe,
3 Jupiter berries,
1 splash olive oil,
3 tbsp gluten free and gmo free soy sauce,
approx 1 l of your home-cooked veggie broth.
Cevapcici - a national dish from south-east Europe.
Serbia, Croatia, Bosnian Herzegovina - unthinkable without Cevapcici!
In Germany, Serbian and Croatian cruise is very popular. Actually, my dad NEVER went to a different restaurant!
Since my childhood I had to eat this cuisine --- and I love it.
Unfortunately it offers a lot of meat --- but that doesn't bother me,
I of course, veganiced.
I wanted to start with the most popular, Cevapcici. These are grilled meat fingers -- with lots of garlic.
In a restaurant it gets served with Djuvec rice, spicy onions and a mixed salad with European coleslaw.
We bought a Cevapcici product on Saturday at our local vegan store "The Green Edge".
Well, it actually was a pretty good product, but it didn't taste like Cevapcici ---
and this product even was made in Germany! Anyway. I challenged myself and worked on a vegan Cevapcici.
I am very happy with the taste - it was not perfect because I didn't bbq it - but so far, I am happy with the first result!
I used:
200g firm tofu - processed to a fine mince, 1 cup textured soy protein (mince) - mixed with water and 1 beef style stock cube from Massels, 2 slices wholemeal toast - soaked in water, 1 and a half middle sized onions - chopped, 2 big cloves of garlic - one chopped + one grated, 1 small tsp nutmeg powder, 1 tsp smoked paprika powder, 2 tbsp sweet paprika powder, 1 tbsp dry savory herb (leave it if not available), 1 tsp ground chili, 1/2 middle sized red capsicum - fine cubed,
2 tbsp tomato paste, 1 splash soy sauce, 2 tbsp dry oregano, 1 tbsp dry majoran, 2 tbsp lemon juice, 1 cup of gluten flour, sunflower oil for frying.
I finally made it!
Back in Germany one of my favourite salads was "Herings Salad". A salad made of fish. There is a second salad I so loved "Matjes Salad" --- also made of fish, a very salty fish. Both are just adorable when you love this kind of salads. As a German I grew up with that. When I turned vegan, all the dishes I always so loved had to wait until I figured out how to make it. And now is the time for the Herings Salad I rename "Verings Salad".
I made it right in time because when its hot outside, a cold salad on bread is just the right thing to eat for lunch! I prepared the salad one day ahead. It needs a day to develop its flavours complete. What you need is:
2 slices of Lamyong Soy Filets (fish), 1 Dill gherkin (because they are so salty - available at Woolies), 1 European style gherkin sweet & sour, half a onion, half a green capsicum, white whine vinegar, apple cider, sunflower oil, sea salt and black pepper.
It is easy to make. Defrost your "fish", squeeze the water out of the filet piece, season with salt and fry with a bit of sunflower oil on each side until slightly golden. When ready set aside and let it cool down. Cut into small pieces and add to a bowl. Fine cube the onion, gherkins and green capsicum. Season with 1 tsp sea salt and a dash of black pepper. Add a generous splash of the vinegar. I mixed white wine vinegar and apple cider. I added from both a splash. Add the oil and mix all very well. You also can add a splash of water if you like. Just in case its to sour for you - but I love it this way. Refrigerate over night. Stir it before you go to bed.
The salad should be great the next day. And when you love hearty food --- this is it. Hearty and refreshing at the same time. I love it :-)