VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>

Oh Bryanna, I love that Ligurian Cioppino!

Debbie 519 posts Jan 28, 2005 8:01 PM	This is so deliciouuuus! I thought that you don't have seafood recipes since Brian doesn't like seafood. I was wrong. This, I haven't had for a loooong time. I added Linda's new seasoning sauce for seafood (1 1/2 Tbsp.) instead of salt. I also added 1 tsp kelp powder and dash of cayenne pepper. Yummy! I used veg fish and veg shrimp. I cut both of them in chunks and pan fried in non-stick pan with a bit of oil. I don't know why the recipe is called 'in progress'. I think it is done! :-) I LIKE IT! ---------- Debbie Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
JulieH 102 posts Jan 28, 2005 10:09 PM	Where do I find the recipe? It sounds so good! Is there any way you can post it? Thanks in advance! Julie
Linda 276 posts Jan 28, 2005 10:23 PM	Whoo Hoo! Haha, I told you they were awesome :D. Is that garlic bread next to the soup? Looks like an incredible meal! When I first made this, my ex came over and said, "Mmmm, cioppino"! He knew what it was just by the smell. He was brought up with Italian emigrant grandparents, so he knew his dishes. He loved the flavor; thought it was great. Ahh, now I gotta make it again :)
Debbie 520 posts Jan 29, 2005 8:41 AM	Julie, Here are the recipes. It was under this forum titled Thai 'Fish' recipe. We had discussions about soy fish in that forum. I tried the first one, the less tomatoey one. At first I wanted to try the 2nd recipe but changed my mind because I think the less tomatoey one is more authentic. Yes, it is so good with garlic breads (made with Earth Balance). You dip the garlic bread in the soup (or not, my husband doesn't like it that way). Sooo goood! I was in seafood heaven (if there is such a thing). :-) I bought veg/soy shrimp from Asian market too. I don't like veg shrimp stir fried but I like it in soups (cut in small chunks). I like it very seafoody so I added 1 tsp kelp powder. But you can adjust to your own liking. I have ideas to make Tom Yum soup now. :-) BRYANNA’S “IN PROGRESS” LIGURIAN CIUPPIN (VEGAN “SEAFOOD” STEW) This is less tomatoey than the San Francisco version. SOFRITO (aromatics): 2 onions, minced 1 celery rib, minced 1 small carrot, chopped 2 cloves garlic, minced 2/3 c. chopped flat-leafed parsley (Italian parsley, NOT cilantro!) up to 1/4 c. extra-virgin olive oil Saute this until the onions are soft and translucent. Add: a heaping 1 T. light miso 4 large ripe tomatoes, chopped Cook 10 minutes. Add: 1-1 and 1/2 c. dry white wine OPTIONAL: a bay leaf OPTIONAL: 1/3 c. chopped fresh basil Cook on high heat 5 minutes. Now add 2-4 c. water OR vegetable stock with a large piece of kombu seaweed. Cook about 20 minutes. Remove kombu. Now add: A combination of whatever on this list is available to you to make a stew-like concoction: Vegetarian “shrimp”, “scallops’ “crab”, etc. Squares of red bell pepper Chunks of fried or frozen tofu Chunks of fried tempeh Chunks of cooked potato Chunks of cooked salsify root (called “oyster plant”) or parsnip Oyster mushrooms or other mushrooms Chunks of steamed fennel root Artichoke hearts (frozen or canned in water) Add salt and pepper to taste. If it doesn’t taste “seafoody” enough , try adding dulse or nori flakes, or kelp powder (go easy on the kelp powder—it can be overwhelming). Ladle into bowls and serve with garlic bread. BRYANNA’S “IN PROGRESS” VEGAN SAN FRANCISCO-STYLE CIOPPINO (“SEAFOOD STEW”) SOFRITO (aromatics): 1 large onion, minced 1 large green bell pepper, seeded and chopped OPTIONAL; 1 celery rib or some fennel stem and fronds, minced 2-5 cloves garlic, minced 1/3 c. chopped flat-leafed parsley (Italian parsley, NOT cilantro!) 1/4 c. extra-virgin olive oil Saute this until the onions are soft and translucent. Add: 15 oz. Tomato sauce 28 oz. Diced tomatoes and juice 1 c. dry red or white wine 1 c. vegetable stock with a large piece of kombu seaweed 1 bay leaf 1 tsp. dried basil 1/2 tsp. dried oregano Simmer 20 minutes. Remove kombu. Now add: A combination of whatever on this list is available to you to make a stew-like concoction: Vegetarian “shrimp”, “scallops’ “crab”, etc. Squares of red bell pepper Chunks of fried or frozen tofu Chunks of fried tempeh Chunks of cooked potato Chunks of cooked salsify root (called “oyster plant”) or parsnip Oyster mushrooms or other mushrooms Chunks of steamed fennel root Artichoke hearts (frozen or canned in water) Add salt and pepper to taste. If it doesn’t taste “seafoody” enough , try adding dulse or nori flakes, or kelp powder (go easy on the kelp powder—it can be overwhelming). Ladle into bowls and serve with garlic bread. ---------- Debbie Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Linda 277 posts Jan 29, 2005 10:14 AM	Hey, Debbie, have you tried just a quick saute for the shrimp? It only takes a couple minutes. I think the shrimp subs are best kept simple too. when I make the shrimp, I saute it in Earth Balance with shallots and a bit of garlic over high heat and top with fresh parsley or cilantro. It's yummy that way and it's the way regular shrimp is often made. Sometimes I add a bit of light veg broth with kelp to simulate clam juice and let it reduce a bit. It's yummy! Actually, to be more specific about the broth version, I sauteed the shallots and garlic in a bit of olive oil, added the "shrimp" and sauteed. Then, if I wanted a bit of a brothy-sauce, I added the kelp-veg broth to the hot pan; it sizzles and helps unloosened the flavor in the pan. Reduces over high for a couple minutes. Add parsley. Remove from heat and finish with very cold pats of Earth Balance. Parsley/cilantro to garnish. Served as is or over pasta :) Last Edited Linda on 29-Jan-2005 11:33 AM
JulieH 104 posts Jan 29, 2005 6:01 PM	Thanks Debbie for posting the recipes. My husband is going to be so happy! He really misses seafood. I'm going to try it next weekend, if I can find the veggie fish (I'll try 99 Ranch). Linda, your recipe for the sauteed shrimp sounds really good too. I can't wait to try it. Julie
Bryanna Owner/Moderator 766 posts Jan 30, 2005 8:12 AM	Julie, I usually make it without the veggie "fish" because my husband doesn't like it (he never liked seafood!) and it's still good! I sometimes add some veggie "shrimp" to my bowl, if I have some (have to get it in Vancouver). ---------- "To look like a goddess, eat like a peasant." Karen Andres
Linda 279 posts Jan 30, 2005 9:57 AM	Yep! it's good even without the fishys :)! Julie, Adventist markets almost always have the faux shrimp. Some Asian markets are better than others for meat subs (I had a horrible vegan ham sub once,ick!). Also double check the ingredients. Many of the seafood products are labeled, "vegetarian"; but they contain eggs, egg whites, or "albumin," which may or may not be a derivative of eggs. (I assume it's the egg derivative rather than wishful thinking!) I also was able to find vegan crab pieces for sushi! I made some delicious Nori rolls, California style, with it. Last Edited Linda on 30-Jan-2005 10:31 AM

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