Passover is coming and with it all the traditional holiday food.
I was never a big fan of this traditional dish, It is a fish ball in kind of a jellified sauce and it was served cold as an appetizer on the Seder table.
It is very common in European Jewish families. I took the idea and the presentation and made my own vegan version, just to keep the tradition alive. In my humble opinion, this recipe is way better than the original one (again, wasn't a fan.... :)).
This is a tofu ball infused with seaweed, which give it the essence of the sea without harming any fish.
It is a flavorful and nutritional dish, and it is served in the exact same method as the original. In the notes, you can find ways to make it even more similar to the original dish, so you can decide how you like it.
If you want more vegan Passover recipes, remember I am going to post all my favorites in the next week, just in time for Seder.
Check out these Passover Recipes:
The seaweed in this recipe gives the dish that fish-like smell and taste that does the trick for me, plus they are so nutritional. They provide all sorts of minerals and vitamins. Several nutrients you get from these snacks are iodine, copper, iron, potassium, magnesium, and calcium and they are high in fiber.
Tofu is the most common source of protein in most vegan diets. Tofu is low in calories but high in protein and fat which make it a great substitute to use in main course dishes. It also contains many important vitamins and minerals, such as calcium, manganese, selenium and iron.
Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
This recipe is a very fun recipe to make, I don't know what it is (maybe the seaweed?). In any way, it makes me think of this song Valerie by Amy Winehouse, which I absolutely love.
Prep time: 10 min.
|Baking time: 20 min.
|Cooking sauce: 20 min.
|Cooking fish balls: 15 min.
|Servings: 10 Balls
Fish Ball :
* The agar agar is not really necessary for this recipe. I find that I like it better without it. The sole purpose of the agar agar is to give the sauce a little of the gel texture that the original dish has. If you want it as a perfect imitation, you can add the agar agar, if you don't, you can give it up.
** Some people prefer their gefilte sweet. If you prefer the gefilte to be sweet, substitute 2 of the mustard tbsp with maple in the recipe for the balls, and reduce the salt.
Have you already tried it?
Go ahead, share your version with me, take a picture and tag @pwildflour