Monkfruit Syrup

 

Ingredients
1 cup of water (preferably filtered water)
1/2 cup of granulated Monkfruit (such as “classic” Lankanto brand)
tiny pinch of xanthan gum (no more than a 16th of a teaspoon or the syrup becomes gummy)

Instructions
Add the granulated Monkfruit and the water to a small saucepan and bring to a boil. Once the mixture comes to a boil, reduce the heat and simmer until all of the Monkfruit has dissolved. Stir often to avoid scorching the Monkfruit.
Once the Monkfruit is dissolved, remove from the heat and sprinkle with a tiny pinch of xanthan gum. Whisk until the xanthan gum has dissolved.
Let the syrup cool to room temperature then decant into a clean jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.

New Orleans Fish Fry

 

Ingredients
For the fish fry
Oil for frying, about 1 quart
1 cup finely ground cornmeal
1 cup all-purpose flour
1 teaspoon creole seasoning
¼ teaspoon salt
¼ teaspoon smoked paprika
¼ teaspoon black pepper
¾ cup Cultured Buttermilk
For the tofu fillets
3 packages firm or extra firm tofu, frozen, thawed, and pressed
1 quart water
2 sheets kombu
2 teaspoons salt
1 package roasted seaweed sheets

Instructions
For the tofu fillets
Slice each slab of tofu in half, on a diagonal, so that you create two fish shaped wedges. Trim the edges in curved lines, with the thin end of the wedge more narrow than the thick end.
Bring water to a boil in a large sauce pan. Add kombu and salt, and simmer til the kombu has flavored the water.
Add the tofu to the simmering broth and cook for twenty minutes. Remove, but don't pat dry.
Press seaweed sheets on one side of tofu and trim overhanging edges.
Flip tofu, place two chopsticks on either side, and cut flaky texture at angles into the tofu, stopping at the chopsticks to prevent cutting all the way through.
For the fish fry
Place a cooling rack on a large sheet pan or line with paper towels and set it aside. 
Heat the oil in a large frying pan with tall sides, or a cast-iron skillet, over medium heat until the temperature reaches 350°F, making sure to adjust the heat.
In a shallow pie or baking dish, combine the cornmeal and flour with the Creole seasoning, salt, smoked paprika, and black pepper.
Place buttermilk in a separate shallow dish.
Dip each tofu fillet in the buttermilk, flipping it once to coat both sides. Allow the excess buttermilk to drip off and transfer the fish to the cornmeal mixture, making sure to coat both sides. 
Transfer the breaded fillets to a large sheet pan while you repeat the process with the remaining fillets.
Gently add the fillets to the hot oil, about 2 at a time, and fry until golden brown, for 6 minutes if the oil is deep enough or about 3 minutes per side. 
Remove the fried fillets to the cooling rack or paper towel-lined baking sheet while you fry the remaining fillets.
Enjoy!

Roasted Seaweed Snacks

 

Ingredients
30 unseasoned raw dried seaweed sheets 
1 tbsp sesame oil
1 tbsp non-fragrant cooking oil
kosher salt or fine sea salt

Instructions
Combine sesame oil and cooking oil in a small mixing bowl.
Wear disposable plastic glove on one hand. Dab a little bit of oil with one finger (with glove on) and rub it with other fingers to spread all over on your hand.
Gently rub on the seaweed sheet with your oiled hand to spread a very thin coat of oil. You don't want too much oil on the seaweed. (Apply the oil to only one side of the seaweed, not to both sides)
Sprinkle a pinch of salt over the oiled seaweed. The amount of salt is up to you. Repeat the layers and continue on the seaweed as you stack them until all of the seaweed sheets are oiled and sprinkled with salt.
Heat the skillet over medium heat until hot. Using kitchen tongs, pick up 2 sheets of seaweed at a time and lay them on the hot skillet. Within a second, it will shrink and toast the surface. The color of the seaweed will turn slightly green. Flip to the other side and continue to toast. It should only take between 3- 5 seconds on each side. Adjust the heat level accordingly if the seaweed toasts too fast or too slow.
To store, put them in an airtight container or zip bags. They can last fresh at room temperature for 2-3 days, or 2-3 months in a freezer. Make sure they are completely air-tight. Do not store them in the fridge. They will get soggy if you do.

Mexican Shrimp Cocktail

 

Ingredients
1 cup seaweed broth
1 pound plant shrimp
1/4 teaspoon dried Mexican oregano
1 cup diced English cucumber
1/2 cup diced celery
1/2 cup finely diced red onion
1/2 cup finely diced jicama
2 tablespoons jalapeno peppers, seeded, finely diced
1 1/4 cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes
1/2 cup ketchup
2 freshly squeezed limes or to taste
freshly chopped cilantro to taste
Mexican hot sauce to taste
salt to taste
cayenne pepper to taste
1 large Hass avocado, cubed

Instructions
Cut shrimp into dice. Add to a large mixing bowl with diced vegetables, ketchup, broth, oregano, salt, cayenne pepper, and lime juice.
Mix well, and store in the refrigerator in a covered container til the next day.
When ready to serve, check for seasoning, and add diced avocado. Garnish with a whole shrimp and fresh cilantro.
Enjoy!

Shrimp Étouffée

 

Ingredients
6 tablespoons Churn Style Butter
1/2 cup all-purpose flour
4 cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
2 tablespoons minced garlic
1 (14.5-ounce) can diced tomatoes
2 bay leaves
1 teaspoon salt
1/2 teaspoon cayenne pepper
2 tablespoons Essence, recipe follows
1 quart seaweed stock, recipe follows
3 pounds vegan shrimp
1/4 cup chopped parsley leaves
Steamed white rice, for serving
1/2 cup thinly sliced green onion tops, for garnish

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Seaweed Broth
1 cup seaweed
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped celery
1/2 cup coarsely chopped carrots
3 smashed garlic cloves
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon dried thyme
1 teaspoon salt

Instructions
Melt the butter in a large Dutch oven set over medium heat. Add the flour and stir continuously to make a roux. Stir the roux over medium heat until the color of peanut butter, 5 to 7 minutes. Add the onions, bell peppers, celery, and garlic to the roux, and cook, stirring often, for 10 minutes. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne, and 1 tablespoon of the Essence. Cook the tomatoes for 2 to 3 minutes and then whisk in the seaweed broth.
Bring the mixture to a boil, and reduce to a simmer. Cook the etouffee, stirring occasionally, for 45 minutes. Season the shrimp with the remaining tablespoon of Essence and add them to the pot, stirring to evenly distribute. Cook the shrimp for 5 to 7 minutes, or until they are cooked through. Add the chopped parsley to the pot and stir to combine.
Serve immediately over steamed white rice and garnish with sliced green onion tops.
Enjoy!

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast)
Combine all ingredients thoroughly.

Shrimp Cocktail Sauce

 

Ingredients
1/2 cup ketchup
1/2 cup mild chili sauce
3-4 tablespoons prepared horseradish, or to taste
1 1/2 tablespoons lemon juice, freshly squeezed, or to taste
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon hot sauce, or to taste

Instructions
Mix all ingredients well. Best made a day in advance, and allowed to chill in a covered container in the refrigerator. Serve with vegan shrimp.
Enjoy!

Creamy Penne with Tuna

Ingredients

2 tbsp extra virgin olive oil
2 shallots
4 cloves garlic
1/2 tsp sweet Spanish paprika
14.5 oz can diced tomatoes
2 cups vegetable broth
2 cups uncooked penne pasta
2  3.5 oz cans plant tuna in olive oil
1/2 cup vegan sour cream
2 tbsp finely chopped parsley
a pinch of sea salt
a dash of black pepper

Instructions

Heat a large sauté pan over  medium heat and add in 2 tbsp extra virgin olive oil.
After 2 minutes, add in 2 shallots thinly sliced and 4 cloves garlic roughly chopped, mix with the olive oil, after 2 minutes and the shallots & garlic are lightly sautéed, add in 1/2 tsp sweet smoked paprika and quickly mix together, then add in a 14.5 oz can of diced tomatoes and season with sea salt & black pepper, mix together and raise to a high heat
After simmering the tomatoes for about 3 minutes, add in 2 cups vegetable broth, mix together and bring to a boil, then add in 2 cups uncooked penne pasta, mix together and cook for about 9 minutes, then place a lid on the pan and lower to a low-medium heat, after 3 to 4 minutes and the majority of the broth has been absorbed by the pasta, turn off the heat and remove the lid.
Meanwhile, drain 2 cans of  plant tuna into a sieve..
After leaving the pasta to slightly cool off, add the drained tuna, 1/2 cup vegan sour cream at room temperature, 2 tbsp finely chopped parsley and season with black pepper, mix together until well mixed.
Top off with finely chopped parsley and serve at once.
Enjoy

Wakame Oil

Ingredients

1 bottle of neutral flavored oil

1/4 to 1/2 cup ground dried Wakame seaweed

Instructions

In a saucepan, warm the oil over low heat. Add seaweed and cover pan. Allow the seaweed to infuse into the oil at a very low temperature for up to several hours, until the oil achieves the desired strength.

Store in a dark glass bottle in the refrigerator and use in any recipe requiring the flavor of fish.

Enjoy!

Tuna Melt

Ingredients

Tuna salad:

1/2 cup vegan tuna

1/3 cup vegan mayonnaise

1/4 cup chopped celery

2 tbsp dill pickle relish

2 tsp wakame oil

1 tsp mustard

1 tsp white wine vinegar

1/2 tsp lemon pepper

a pinch of salt

Melt:

tuna salad

slices of sourdough bread

fresh basil leaves

marinated artichoke hearts

vegan Mozzarella cheese

fresh tomatoes

Instructions

For the salad, chop the celery. Add all ingredients to a bowl and mix til combined. Taste for seasoning, and allow to sit overnight to let the flavor develop.

For the melt, preheat the oven to 350°F.

In a baking dish, place the sliced bread. Top with a layer of cheese, basil leaves, artichoke hearts, tuna salad, tomatoes, and more cheese.

Bake at 359°F for 13 minutes.

Enjoy!

Enjoy!

Tuna Salad Sandwich

 Ingredients

4 slices bread

1/2 cup vegan tuna

1/3 cup vegan mayonnaise

1/4 cup chopped celery

2 tbsp dill pickle relish

1/2 tsp lemon pepper

Instructions

Chop celery. Add all ingredients but the bread to a bowl and mix til combined. Taste for seasoning, then spread between the slices of bread. Makes two sandwiches.

Enjoy!