I was thinking about how to introduce you this meal for a week. Starting this post all over again, deleting, and then writing it again. To fully explain it, you need a little of background so let’s move back to the times when I was a little kid.
At that time my family used to have fasting periods pretty often: before ‘big’ Christian holidays but also on Fridays. There is a rule that you can’t eat meat but fish is fine (please, don’t ask me why, I see no logic in here).
My Mom, perfect housewife (when working full time) had few dishes that always worked fine on that days, kind of f a s t i n g e s s e n t i a l s, you know. And it was always: polish fish in greek style, cottage cheese and herring. For a breakfast and/or lunch.
When now I’m living in Norway and food tastes far away different than in my home country, I miss *few* meals. Just before Christmas, I miss herring and this greek-style fish. I decided to make my version, vegan version. With a gingerbread spice mix.
VEGAN FISH IN GREEK STYLE
natural tofu 400-450g
coating: rice flour or garri (what is garri?)
– cut tofu into slices, spice it, dredge and fry until golden brown.
Now if you can’t/don’t eat soy – go for a c e l e r i a c (root). Boil it shortly, slice it and treat just like tofu.
celeriac (in case you use tofu)
bay leaf, black pepper, salt
gingerbread spice mix – homemade! – no sugar in it!
– grate roots, chop onions. Fry onions using vegetable oil and adding bay leaf and black pepper (no salt at this stage). Then add grated vegetables and stir for a while. Add concentrate (and some water) and raisins, stir. Add salt and gingerbread spice, turn off the heat and leave it.
In a big pot/bowl make a layer of tofu fish and then a layer of vegetables. Repeat until use all ingredients. Leave in a fridge overnight.
Eat cold. With a bread or without, with some groats or.. avocado. Yep, avocado.