Vegan ceviche is a dish I was extremely excited to learn in class. While I ever much enjoyed it, I have to admit there are things I would change and things that I LOVED about this dish.
LOVED- 1) Hemp oil- I’ve always been curious what this oil taste like and since we used it in class, I got a taste. Oh my! I have a new favorite oil to dress things with- it’s so nutty and yet light. I guess I can see why it’s expensive now.
Things I would change:
less raw onion, it is such a strong flavor that it will end up overpowering everything after 2 bites if there’s too much.
Anywho, here’s a rough recipe that I like (not exactly what we used):
1 block extra firm tofu frozen then thawed (don’t like tofu? try coconut meat instead- in small diced chunks)
1/2 c. lime juice
1 bunch cilantro
1 cucumber pealed, seeded, diced
1/2 red onion finely diced
various mushrooms (button, oyster…) cut into thin slices
Nori Flakes (optional but gives extra sea flavor)
Mix onion, cucumber and cilantro with 2-3 tablespoons of lime juice and a splash of ume vinegar and let sit for at least an hour
In a different bowl, mix tofu (or coconut), mushrooms, 1-2 tablespoons shoyu, agave (to taste) and lime juice and let stand for an hour or two as well
Once marinated combine contents of two bowls and sprinkle with nori flakes and hemp oil (YUM).
Now just general food porn from class:
I’m not sure if I mentioned this but I took a look at my calendar and I don’t have a day off from both school and work from Oct18th- November 1st. That means not one day of sleeping in past 6:30 am (not even weekends people!). Boy I’m going to be tired! No worries though, I’d rather be tired from doing something I’m passionate about and love than something that makes me miserable. This will be the best kind of tired I’ve ever felt…….