WHO WANTS SOME OCEAN FRIENDLY VEGAN FISH?
We have some fabulous fish-less vegan fish options for you on today’s #LunchBreakLIVE, inspired by the film “SEASPIRACY”. The hosts of “Plant-Based In the ‘Burbs” Sherri Johnson and Paige Parsons Roache give us two of their go-to plant-based fish dish recipes, and they are super tasty, totally cruelty-free, and safe for our oceans! You can even print out the recipes below!
WHAT IS YOUR FAVORITE VEGAN FISH?
There are plenty of vegan fish options available now that take very little effort to make, but taste fantastic. Paige chose to make us her un-toona salad, and Sherri made a fish filet with some grits. Both delicious choices, both super simple. After watching Seaspiracy, it is clear that we need to stop overfishing and destroying our oceans and their inhabitants, or we will never survive as humans. So there is no better time than now to try out some plant-based fish options.
OUR INSPIRING CHEFS
Sherri started her career in the fashion and beauty industry. For the last 15 years, she’s been a certified personal trainer/ Pilates instructor. She says, “Fitness is a part of me. It is my passion to inspire women to see their inner strengths as well as their physical strengths. It’s very rewarding.” During her fitness journey, Sherri created the company W29 Activewear Brand, for women and men. She’s been living a plant-based lifestyle for 5 years, which started her on another phase in her life. She loves Veganizing her favorite recipes and learning a different way of preparing her childhood favorites into plant-based meals. Sherri says, “Being able to cause no harm to animals has been so liberating and rewarding.” Mother of two grown men, she loves cooking for her family and friends, plus loves the challenge of trying new recipes for them as well. She’s Co-host and Co-Producer of “Plant-Based In the ‘Burbs” a weekly show bringing all vegans and pre-vegans into the kitchen, normalizing veganism and showing the ease and fun of cooking!
“MAKE AMERICA GREEN AGAIN” is Paige’s favorite saying. Her daughter went vegan at age 13 and Paige joined her 6 months later, after watching the documentary Cowspiracy. She is committed to bringing environmentally conscious vegan living to the forefront and reports on animal rights stories, including The Save Movement’s vigils, various PETA protests, VegFests, AV Cube of Truths, vegan conferences, and more. She now produces and co-hosts a weekly show, “Plant-Based In the ‘Burbs,” on JaneUnChained News Network with Sherri Johnson, supporting people in transitioning to a plant-based lifestyle. As Senior Booker and Producer at JaneUnChained News Network, Paige books guests and interviews for award-winning journalist and New York Times bestselling author Jane Velez-Mitchell, founder of JNN. Mother of two children in their twenties, and married twenty-five years, Paige is living a passion-filled life of purpose.
- 1 can garbanzo beans drained
- 1 carrot
- 1 stalk of celery
- 1/4 C of purple onion
- 1/2 lemon
- 1/2 tsp Old Bay
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 sheet of Nori seaweed
- Slice of your favorite bread or romaine lettuce leaves, or Sieres Almond flour wrap
- 1 Tbl of Vegenaise
- 1 Tbl of spicy mustard
- 1/2 Avocado
- 2 slices of Heirloom tomato
- Place beans, carrot, celery, and onion into a food processor. Add Vegenaise, mustard, lemon, and seasoning. Process for 30-45 sec. until chopped. Blend to desired consistency. Spread on bread, place into a wrap, or onto a lettuce leaf. Top with avocado and tomato. Enjoy!
Vegan Fish Fillet by Sophia’s Kitchen
- Vegan fish fillet- follow the package instructions: Cook for 10 mins in a skillet
- 1/2 tsp Ole Bay
- Avocado Oil
- Bob Mills Grits- follow the package instructions: 1 C grits boil in 2 C water.
- Once cooked add:
- 1/2 Tbs. Nutritional Yeast
- 1/4 tsp. Real Salt
- 1/4 tsp. Black pepper
- 1 Tbs. Vegan Butter
- For The Fish:
- Heat oil in pan. Cook until crispy golden brown.
- For The Grits:
- Follow the package instructions. Add other ingredients and mix once cooked.
- Serve with a green salad . Enjoy!
CHOOSE VEGAN, SAVE OUR OCEANS!
Thanks for joining us on this special vegan seafood episode of #LunchBreakLIVE. Now is the time to do your part, choose vegan, and help heal our oceans. If you are looking for more delicious vegan recipes to try, be sure to jump over to the #LunchBreakLIVE page where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.