Happy Friday, guys! Hope you are well and have some exciting weekend plans to look forward to! I’m juggling finishing off my posts with running errands and packing as tomorrow, we are off to an undisclosed location (it’s meant to be a surprise) for Duncan’s birthday weekend. I think that we are both very excited about it. We are looking forward to some quality time together and some much needed time offline (me) – I’ve promised myself not to spend any time on social networks other than recipe posting so I’m sorry, but I won’t be as responsive as usual. I’m sure you can relate?
The only thing I can reveal about where we are going is that it will be by the seaside. Well, let’s face it, despite escaping life on a small island, we still somehow ended up on an island (what is it with us and islands?) so the sea is never too far away. That’s a good thing, in my view, as I love the sea. I always have.
Ever since I was a little girl, I’ve always dreamt of living by the sea. I kind of got that out of my system after 4 years on Paros when the beach was literally on our doorstep. It made me realise that, like everything, living by the sea has both pros and cons. While I am happy with the decision to move, I miss the smell, the colours, the feel of sand between my toes and the stunning view we used to enjoy daily.
Before I went vegan, I was a keen fish eater and going to the seaside would be a perfect opportunity to eat a lot of seafood dishes. Well, not this time. To be honest, the only thing I am worried about when it comes to this trip is what the hell we will be eating… I managed to sort out a simple vegan breakfast with the hotel, but the remaining two meals may need to be very improvised. We are both keen on some coastal path walking so I’m bringing an array of things I can package into a sandwich, coffee making equipment and a thermos and hopefully that will do for lunch.
This whole trip has inspired me to attempt my own version of a vegan fish finger sandwich. There is this vegan hack of adding seaweed to things to achieve a seafoody taste and the tofu and nori combo is a well known combination. In fact, there is vegan fish and chips shop in Bristol that we’ve heard good things about and we have been meaning to check it out for ages. As going there is a bit of a mission for us, I’ve decided to play around with the flavours myself for the time being. This recipe is really super easy, super tasty and it’s unbelievable how close to the real thing it tastes. When I was testing this recipe, I made it for Duncan three days in a row as he couldn’t get enough of the stuff. I hope you’ll like it too and that it will take care of your pesky fish cravings nicely.
PS: If you make my vegan fish finger sangers, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!
VEGAN TARTARE SAUCE
VEGAN TARTARE SAUCE
**For this particular application, aquafaba (chickpea brine) should resemble an egg white in consistency so I recommend making it yourself – here is how or reducing over a low flame if you are using one from a tin of chickpeas. I cook my chickpeas and then leave them in the pot for a few hours, which makes aquafaba gain more strength as it sits around – often that is enough to make it quite thick and jelly-like. If not, I pour it into a small pot and reduce it over a low flame some more.