| Hello reader
Happy Friday. I hope you're well and gearing up for an enjoyable weekend. You may have noticed I missed last week's newsletter and I'm a day late with this one. Work just keeps getting in the way. As it's Friday and the traditional day for eating fish, I have a wonderful feel good recipe just for you so that you won't feel left out. Personally, although I come from Cornwall, I've never been big on fish, even in those dim and distant pre-vegetarian days. But I do love batter. When I was a kid and we had fish and chips, I used to share my mother's batter, leaving the fish for her. So I'm doubly excited to finally share this post for vegan fish, better known these days as tofish. Tofish is a piece of tofu, that's topped with a sheet of nori seaweed to resemble fish skin and give a bit of ocean flavour. It's then fried in batter. I like to coat mine in beer batter as it gives a lovely light texture and a deeper flavour, but you can use sparkling water instead. I also shallow fry mine as I'm not a fan of deep fat frying. But you can cook it either way. January is disappearing far too quickly and I feel unable to cram in all the vegan experimentation and discovery I'd like to do this Veganuary. Comfort food is very much the order of the day and I've discovered some rather nice vegan sausages by Heck which go very well with parsnip and potato mash. But we do have some sauerkraut on the go too, so I'm more or less managing to stick to my "healthy diet" resolution.
My dairy-free chocolate avocado smoothie remains one of the most popular posts this month. It seems I'm not alone in wanting a healthy Veganuary. For similar reasons I guess, this roasted tomato soup with carrots and lentils is ranking high. But if you're not on a totally plant-based diet, you might be interested in this indulgent chocolate babka. It seems like quite a few of my readers are busy discovering its delights. Please do let me know if you make any of my recipes and don't forget to rate them. Questions or feedback on the blog posts are always appreciated.
Keep cooking and stay safe.
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