What’s a mostly vegan Buddhist Rastafarian doing eating fish and chips on a Friday? Enjoying it of course! I don’t usually go for faux-meat products but on a whim decided to try some vegan fishless sticks from Sophie’s Kitchen. Boy I’m glad that I did. Sophie is a real person (the daughter of the products’ creators) who has a seafood allergy. Her parents decided to make vegan seafood products she could enjoy using recognizable ingredients.
The flavour of the product goes beyond using 100% vegan and gluten-free ingredients. These plant-based seafood facsimiles are Kosher and non-GMO project certified and don’t contain any of the nasties that most processed frozen foods contain (i.e. cholesterol, trans fats, additives, preservatives and artificial colourings). In the spirit of veganism, Sophie’s products also donate 5% of their net profits to ocean and sea life preservation. (Source: http://sophieskitchen.net/html/ourocean.html Retrieved April 26, 2014)
The proof is in the pudding and the umami-tasting fishless sticks went very well with my roasted organic Yukon gold potato sticks. To round out the ethnic fare of British cuisine, I prepared a vegan side order of ‘mushy’ peas. Traditionally mushy peas are made from scratch with dried marrowfat peas, baking soda and salt. I simply steamed some green peas and sprinkled a little bit of salt and sugar on top and mashed them with my fork – instant mushy peas.
I feel there will be more ‘fish n’ chips’ with mushy peas in my near future.
Making a guest appearance on the plate are organic ketchup and Veganaise (vegan mayo).