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Raw Vegan Fishsticks

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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!

These are great with my raw tarter sauce!  You will have some leftover “breading”,  use it for sprinkling on a salad or you can make some avocado “fries” with it!  (Bob loved these!)

Ingredients: yields 20 fish sticks

  • 1 cup raw almonds, soaked
  • 1 cup raw sunflower seeds, soaked
  • 1/2 cup celery, minced
  • 1/2 cup red onion, minced
  • 1/4 cup fresh lime juice
  • 1 Tbsp + 1 tsp kelp powder
  • 1 tsp Braggs Aminos or Tamari
  • 1 tsp sea salt
  • 1 tsp dried dill weed, or 1 Tbsp fresh dill weed
  • 1/2 cup water

“Breading”: yields 1 1/4 cups

Preparation:

  1. After soaking the almonds and sunflower seeds, drain and rinse them.   Place them in the food processor, fitted with the “S” blade.  Process until they break down to a paste.
  2. Add the celery, onion, lime juice, kelp powder, Braggs Aminos, salt and dill. Process until blended together.  Stop and scrape the sides down occasionally.
  3. While the food processor is running, drizzle in the water – adding only enough to make the paste nice and moist.   Transfer to a bowl.
  4. To make the breading, grind the cashews in the food processor to a small crumb size.  Don’t over process, as this will start to release the oils and we don’t want that.
  5. Add the ground flax seeds, paprika, salt, pepper and yeast.  Pulse together and pour into a rectangular container for dredging.
  6. Measure out 2 Tbsp of “fish batter” (boy does that sound weird to say) and shape into a fish stick.  Then coat with the breading and place on the mesh sheet that comes with your dehydrator.   Continue until all the batter is used.
  7. Dehydrate at 145 degrees for 1 hour then reduce heat to 115 degrees and continue drying for 4 -6 hours.  Don’t dry these too much that they get hard… fish sticks are moist.
  8. Store leftovers in the fridge for up to 5 days.  You can reheat them by placing them back in the dehydrator for a while.
Drain and rinse the soaked almonds and sunflower seeds.   Place in the food processor.
Add the water.  Process until the mixture turns into a paste.  Stop occasionally to scrape the sides down.

 Form into “fish sticks” and coat with “breading”.

 

 

 

 

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20 thoughts on “Raw Vegan Fishsticks

  1. Jesse Gabriel says:

    Oh mein Gott, Amie Sue, sie haben sich wieder selbst übertroffen!
    Sind noch welche da dann nehme ich den nächsten Flieger zu ihnen?! Lach, ich bin noch nie geflogen, aber dafür würde ich es machen.
    Ich finde gar nicht die richtigen Worte, ich bin sprachlos es ist einfach nur genial und dann noch die Fotos I LOVE IT man möchte am Liebsten gleich zugreifen.
    Bob hat so viel Glück, so eine gute roh Köchin zu haben!

    Alle Rezepte die sie neu eingestellt haben sind sooo große klasse, ich liebe sie, die Rezepte.

    Viele Liebe Grüße,
    Jesse

    • amie-sue says:

      Google Translated…

      Oh my God, Amie Sue, they have outdone themselves again!
      Which are still there then I take them to the next plane? Laughing, I’m still never flown, but I would do it.
      I do not find the right words, I’m speechless, it’s just great and then the photos I LOVE IT you would most like to access the same.
      Bob was so lucky to have such a good cook raw!

      All the recipes that they have hired are sooo great class, I love the recipes.

      Many Greetings,
      Jesse
      ___________________________________

      Thank you Jesse. You are always so kind. :) I spend entirely too much time in the kitchen… or maybe not. haha Have a wonderful weekend Jesse!

  2. Mary says:

    Hi Ami Sue,
    I too grew up eating and loving fish sticks mainly because of the breading and tarter sauce. The “fish” sticks look delicious and I plan on making them for dinner next week. They seem fairly easy to make and I like the shorter dehydration time. Your writeup for them is great (loved the part about the bicycle tire), thanks for the recipe!

    • amie-sue says:

      Good morning Mary,
      I hope you enjoy them… I had fun making them and presenting them to non raw eaters, ooh how their noses’ would wrinkle but smooth out in delight as they took a bite. :) Have a blessed weekend and let me know how they turn out for you. amie sue

  3. Tammy says:

    Made them!!! Yummmmmy! And pleasantly surprised they look very much like the ones in your picture!! Thanks Amie Sue

    • amie-sue says:

      So glad that you enjoyed them Tammy. I bet there were beautiful and tasty! Have a blessed week, amie sue

  4. BJ Kochendorfer says:

    Hi amie-sue
    This is such an adventure. I have my fish stick batter made and my breading. Problem: My batter is to wet. It tastes perfect, but I cannot form the sticks to bread them. Is there anything I can add to soak up the moisture?
    Thanks
    BJ

    • amie-sue says:

      Hi BJ, I hope I still have time to help you…. You can add a little ground chia or flax seed to help absorb the liquid. Start with 1 Tbsp… mix it in and let it sit for 15 minutes, add more if needed. amie sue

      • BJ Kochendorfer says:

        I made it late at night on the 2nd. Do you think it’s still ok? It’s been in the fridge and is very cold and covered. I’m going to do that and then if you tell me I shouldn’t eat them, at least I will know what do do next time. Thanks and Happy 4th of July!
        BJ

        • amie-sue says:

          You should be good to go BJ…. They ought to keep for 5-7 days if sealed well. Eat and be merry. hehe Happy 4th of July to you as well! amie sue

          • BJ Kochendorfer says:

            Well, Amie-Sue the Flax meal did the trick. I was able to make them successfully and they have all been eaten. Next time, I will make the tarter sauce with a little more horseradish. I’m like you, I like it to clear the sinuses and I didn’t quite get it there. Thanks for the help.
            BJ

            • amie-sue says:

              Awesome BJ! I am glad that they were a success. I LOVE horseradish… I can feel my sinuses clearing up just thinking about it. haha Have a wonderful day BJ, amie sue

  5. Daniel says:

    Hey there,

    The recipe looks good, but I would feel remiss if I didn’t point out that dehydrating at 145 degrees is actually cooking. At that temperature, all of the enzymes inherent in the ingredients will be killed. I recommend turning down the Excalibur to around 99 degrees and just extend the dehydration time another 8 hours or so. I know waiting can be a drag, but blasting the dehydrator at higher temperatures just defeats the purpose of all that soaking, sprouting and careful preparation. Patience is key.

    Best regards,
    Daniel

    • amie-sue says:

      Hello Daniel,

      It is good to hear from you and thank you for commenting. I have done research on this very thing and studies have been done by Excalibur (maker of dehydrators) and without going into it in detail here since I have written up a post on it already… I will just share the link. http://nouveauraw.com/raw-techniques/dehydrating-at-145-degrees-explained/.

      Not all foods can handle this higher temp like I am indicating in the other post as you will read… it depends on the moisture content. So for example, I would never do kale chips with this technique. But a food that is dense and moist, I might. If a very wet/moist food sits for to long in the dehydrator, bacteria can form… and that too can negate what we are trying to achieve here.

      Many blessings! amie sue

  6. Gayle says:

    Man, I am looking forward to trying these. My family were all big fish stick fans before we got smart about our eating ways. Thanks!

  7. Gayle says:

    Making these for this month’s potluck. The group is used to being my guinea pigs. :) I am so excited to try these!

    • amie-sue says:

      Lucky quinea pigs. hehe Please let me know how they go over with everyone. I loved these… must make again soon :) Thanks for keeping me in the loop Gayle. Have a blessed day, amie sue

  8. Joanne says:

    Hi there, I made these fishstiks last night and they were awesome. I actually got them to look like fishsticks. That was fun!

    • amie-sue says:

      Awesome… so happy to hear that you enjoyed the process and end result. :) Thank you for letting me know Joanne. amie sue

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