 |
This Fish Amnesty Day—celebrated the fourth Saturday in September—PETA is urging anglers to toss their tackle and try activities that don’t involve impaling small animals for fun. A recent study by researchers at the Roslin Institute in Scotland confirmed what scientists have been saying for years-that fish can feel pain, as all animals do. Fishing also endangers birds and other animals, who can become entangled in discarded fishing line or swallow lost hooks.
It’s easy to get hooked on compassion, not cruelty, with animal-friendly activities like hiking, camping, and canoeing. And everyone can get hooked on compassionate cuisine by trying these fish-friendly dishes. One bite and you’ll agree that faux fish is the true catch of the day!
|
 |
(recipe courtesy of Chef Randy Holman)
8 oz. Worthington Foods vegetarian "Skallops" (or your favorite faux fish)
8 oz. mixed vegetables suitable for grilling (such as squash, zucchini, mushrooms, red onion, and bell peppers)
Olive oil
Salt and pepper
6 oz. cooked brown rice
1 tsp. Cajun spice
|
Skewer the Skallops and the vegetables. Season with olive oil, salt, and pepper. Grill for 5 to 6 minutes, turning occasionally.
Toss the brown rice with 1 teaspoon Cajun spice (or more to taste) and salt and pepper. Serve the kebabs over the seasoned rice.
Makes 4 servings
|
 |
(recipe courtesy of Chef Randy Holman)
1 lb. extra-firm tofu
2 cups cooked brown rice
1 small onion, minced
6 Tbsp. nutritional yeast flakes
2 Tbsp. minced celery
2 1/2 Tbsp. soy sauce
1 Tbsp. lemon juice
1 Tbsp. sea salt
1/2 tsp. dry mustard
1/2 tsp. dill weed
1/4 tsp. white pepper
Pinch celery seed
1/4 cup unbleached all-purpose flour
|
Mix the tofu, rice, onion, yeast, and celery in a large bowl. Process the remaining ingredients, except for the flour, in a food processor until well blended. Add to the tofu mixture, along with the flour. Mix well. Form into 4-oz. patties and broil or pan fry for about 4 minutes on each side. Serve over mashed sweet potatoes mixed with a little brown sugar.
Makes 8 servings
|
 |
1 12-oz. package linguine
3/4 cup margarine
1 lb. vegetarian shrimp (see box)
4 cloves garlic, minced
2 Tbsp. lemon juice
3 Tbsp. chopped fresh parsley
Salt and pepper, to taste
|
Preheat the oven to 400¡F.
Bring a large pot of lightly salted water to a boil. Add the pasta. Cook for 8-10 minutes, or until al dente. Drain.
While the water is boiling, put the margarine in a large glass baking dish and heat in the oven until the margarine melts. Add the vegetarian shrimp, garlic, and lemon juice and stir. Return the dish to the oven and bake for 3 minutes. Stir in the parsley and continue baking for 2 minutes more, or until the "shrimp" are heated through. Season with salt and pepper.
Transfer the pasta to a large bowl. Add the "shrimp" mixture and toss to combine. Serve immediately.
Makes 4 servings
|
 |
2 cups shredded raw parsnips (about 1 1/2 lbs.)
8 green or black olives, chopped
1 2-oz. jar chopped pimentos, drained
1 cup diced celery or green bell pepper (optional)
1 small onion, minced
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup vegan mayonnaise or Thousand Island dressing
|
Combine all the ingredients in a medium bowl. Cover and refrigerate for several hours before serving.
Makes 4 servings
|
 |
1 lb. firm tofu, frozen, then thawed
1/4 small green bell pepper, finely chopped
1 Tbsp. minced red onion
1/2 cup vegan mayonnaise
2 Tbsp. soy sauce
1 Tbsp. lemon juice
1/2-1 tsp. kelp or kombu powder, optional (available in health food stores)
|
Squeeze the excess moisture out of the thawed tofu and crumble it into small pieces. Combine with the bell pepper and onion.
Stir together the mayonnaise, soy sauce, lemon juice, and kelp or kombu powder. Add the mayonnaise mixture to the tofu and vegetables and mix well.
Makes 4 servings
|
|
 |
|
|
|
