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Makes 2 Loaves
Ingredients:
Mock Fish Loaf
½ yellow pepper, cut into strips
½ red pepper, cut into strips
2 carrot, cut into thin circles
1 lb firm tofu
1 Tbs. baking powder
1 cup arame,
1/2 cup wakame
2 Tbs. kelp powder
2 Tbs. Flax seeds
2 Tbs. Apple cider vinegar
¼ cup water
2 med size onions
2 med size carrots
Aqua Fava- juice from 1 can of chickpeas
2 Tbs. Canola Oil
½ cup matzo meal
1/3 cup chopped parsley
3 Tbs. chopped dill
1 t. salt
¼ t. white pepper
Horseradish Sauce
½ cup vegan mayo
¼ cup prepared horseradish
¼ cup fresh grated horseradish
1 Tbs. ketchup
1 t. lemon juice or more to taste
Pepper to taste
Ground red pepper (optional)
Squeeze out juice from prepared horseradish. Mix together and adjust.
Instructions:
1. Grease 8” x 4” loaf pan. Line the bottom and sides with wax paper, then spray with oil.
2. Decorate bottom of pan with pepper strips and carrot circles.
3. Pour boiling water over the 1 cup of Arame and 1/2 cup wakame, and let sit until doubled in size. Drain.
4. In food processor, pulse the carrots, and onions, until chopped well. Add the tofu, pulse again. Add the seaweeds, pulse again. Add all the rest of the ingredients, except the aqua fava, and pulse until well blended. Transfer to a large bowl. 
5. Using an immersion blender, whip the aqua fava in a small bowl, until doubled in volume, with soft peaks. It should look like beaten egg whites.
6. Fold in 1/4 cup the aqua fava into the Arame mixture. Gently spoon the mixture into the prepared loaf pans, covering the vegetables with the arame mixture.
7. Then pour the rest of the mixture into loaf pan, using a spatula to smooth the top.
8. Cover loaf with a piece of wax paper, cut to fit, and sprayed with oil on the side facing the loaf.
9. Bake at 350 for 1 hour, until firm.
10. Remove wax paper, from top, score edges with a knife, and invert onto plate. Cut when cooled.
- Mock Fish Loaf
- ½ yellow pepper, cut into strips
- ½ red pepper, cut into strips
- 2 carrot, cut into thin circles
- 1 lb firm tofu
- 1 Tbs. baking powder
- 1 cup arame,
- ½ cup wakame
- 2 Tbs. kelp powder
- 2 Tbs. Flax seeds
- 2 Tbs. Apple cider vinegar
- ¼ cup water
- 2 med size onions
- 2 med size carrots
- Agua Fava- juice from1 can of chickpeas
- 2 Tbs. Canola Oil
- ½ cup matzo meal
- ⅓ cup chopped parsley
- 3 Tbs. chopped dill
- 1 t. salt
- ¼ t. white pepper
- Horseradish Sauce
- ½ cup vegan mayo
- ¼ cup prepared horseradish
- ¼ cup fresh grated horseradish
- 1 Tbs. ketchup
- 1 t. lemon juice or more to taste
- Pepper to taste
- Ground red pepper (optional)
- Squeeze out juice from prepared horseradish. Mix together and adjust.
- Grease 8” x 4” loaf pan. Line the bottom and sides with wax paper, then spray with oil.
- Decorate bottom of pan with pepper strips and carrot circles.
- Pour boiling water over the 1 cup of Arame and ½ cup wakame, and let sit until doubled in size. Drain.
- In food processor, pulse the carrots, and onions, until chopped well. Add the tofu, pulse again. Add the seaweeds, pulse again. Add all the rest of the ingredients, except the aqua fava, and pulse until well blended. Transfer to a large bowl.
- Using an immersion blender, whip the aqua fava in a small bowl, until doubled in volume, with soft peaks. It should look like beaten egg whites.
- Fold ¼ cup of the aqua fava into the Arame mixture. Gently spoon the mixture into the prepared loaf pans, covering the vegetables with the arame mixture.
- Then pour the rest of the mixture into loaf pan, using a spatula to smooth the top.
- Cover loaf with a piece of wax paper, cut to fit, and sprayed with oil on the side facing the loaf.
- Bake at 350 for 1 hour, until firm.
- Remove wax paper, from top, score edges with a knife, and invert onto plate. Cut when cooled.
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