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Raw Vegan Fish Sticks…. Raw Vegan Fish Sticks…. Raw Vegan Fish Sticks…. Does it sound as funny to you as it does to me to type those words? Raw Fish Sticks, well that doesn’t sound very appetizing. Vegan Fish Sticks, well that is just an oxymoron if I ever heard one. If I say or type it enough, I am hoping it will make sense one day. hehe Some of you may never have heard of fish sticks. I for one grew up eating them, a lot of them! Oddly enough, I never cared for fish growing up but I loved fish sticks. The reason being… the breading and tartar sauce could make a bicycle tire taste good. So how does one make a raw dish taste like fish? Kelp my friend, kelp.
Your body, as amazing as it is, doesn’t produce iodine, nor can it store large quantities of it. It must be introduced through the foods we eat. A lack of iodine can lead to a goiter, hypothyroidism or hyperthyroidism. Iodine is a water-soluble trace element that’s rare in the earth’s crust, but fairly prevalent in its seas. Unfortunately, due to over-planting and chemical fertilizers, the soil in most of US has virtually no iodine content. This is where kelp comes into play. Kelp is a tall, leafy plant that grows in cool water, floating vertically over the rocky ocean floor. Although tethered there by a root like stem called a holdfast, it does not draw nutrients from the ground but rather from the water around it. This ensures that every leaf is packed with an ocean of goodness and iodine.
When I made this recipe, I used a 2 Tbsp cookie scoop. This made 19 fish sticks. You could also form them into patties if you wanted to make fish sandwiches. I am guessing that it would have made an even 20 fish sticks but due to the taste testing I lost one. :) I want to quickly point out two things here. The first thing is that if you don’t want the almond skin flecks in your batter, you should remove the skins after soaking the almonds. Also, the recipe calls for 1 Tbsp + 1 tsp of kelp powder. Start with 1/2 Tbsp and build up. I have found that different brands can be stronger than others. This will allow you to tailor it to your liking and enjoyment. Other than that, knock yourself out and have fun!
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“Breading”: yields 1 1/4 cups
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
Form into “fish sticks” and coat with “breading”.