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Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 

When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeƱos, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or coconut aminos to spritz your plant based bounty. 

Let this dish be your guide in realizing that you don't need salt to achieve maximum flavor. 

Fysh and Chips

1 can of jackfruit

2 tbsp chickpea flour
1 sheet of nori
1/4 c water
1 c oats, ground into flour
1 tbsp garlic powder
1 tbsp paprika
1 tsp pepper
1 c beer
  1. Open a can of whoop ass - oops jk - jackfruit and drain those babes. Make sure to keep them whole. I know it might be confusing not to shred the jackfruit up but just don't do it this time.
  2. While your fruit is draining pop the chickpea flour and the nori sheet in your food processor. Give it a grind until the nori sheet is all minced up tiny and whip it one more time but this time with the water mixed in. It's gonna be thicc. 
  3. Whisk together the remaining dry ingredients in a big ass bowl and add your thick chickpea egg; once that's as incorporated as you want (when you get tired of whisking) add in the beer and stir into a creamy batter.
  4. Get some oil real hot but not too hot (goldilocks that shit). Coat your big chunks of jackfruit in the creamy beer batter and lay in the goldilocks oil. Fry on each side for a few minutes. You'll know when it's done. It will look like fried food. 
  5. If you wanna make your own french fries for this dish: just cut some in wedges, dredge them in the leftover batter; and fry them too. I'm sure you could skip the frying and pop it all in the oven for awhile but it's Vegan MoFo and like I said I tend to be a little extra during this particular month. 

Tartar Sauce

8 oz silken tofu 
1/4 c evoo
juice from 1/2 lemon
1 tbsp apple cider vinegar
2 tsp mustard
dash of hot sauce
1/4 c sweet pickle relish
  1. Mix all of the ingredients together except the relish in your food processor. Whirl until smooth and creamy. Add in the sweet pickle relish and set in the fridge while you make the rest of the food. 

Other similar dishes you might like:
Baked Hushpuppies

Up next, I'm going to share with you the one thing I try not to eat year round (with the exceptions of  holidays and Vegan MoFo). It might actually be shocking to you. You might find yourself asking "but how?!"and maybe even "WHY?"

ICYMI, yesterday we went over how to snack without packaging. Catch the rerun right now. Turn to THIS channel. 

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,



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