Fish Sandwich, Salad/Coleslaw

Jeff and I are mostly vegan in our eating habits, however, we live in gorgeous paradise lands, where fish is so fresh and difficult to give up. This is one of our few indulgences (these days). The fish is lightly breaded in cracker crumbs and yes, we totally enjoy a rich sourdough bread with this.

Fish Sandwich:

•  2 light portions of fish (your choice)

• 2 chunky pieces of sourdough bread

• 8 -10 dill pickle slices

• 1 cup Vegan mayonnaise

• 1/2 cup mustard

• 1-2 Tblsp Smart Balance spread (extra for griddle)

• 1/2 cup minced cilantro

• Salt/Pepper to taste

Method:

• Heat the griddle.

• Mix to combine mayo with the mustard, cilantro, salt, pepper

• Place some of the smart balance on the griddle.

• Butter the bread

• Place the buttered bread on the griddle, brown and remove.

• Plate them ready for the fish.

• Brush half of the mayo mix on one side of the fish.

• Place mayo mixed fish side down on the griddle.

• Brush the top side of fish with mayo mix.

• Turn once browned.

• Add pickles to the warm bread.

• Remove the fish and place on the bread, open faced.

 Coleslaw:

•  1 cup thinly sliced cabbage

• 1 cup thinly sliced carrot

• 1/2 cup vegan mayonnaise

• 2 Tblsp mustard

• 1 -2 teasp honey

Method:

• Mix well and place in a ramekin on the serving plate.

Salad:

• 4 cups mixed greens

• 1/2 cup Costco seaweed salad

• 1/2 cup reduced balsamic

• 1/2 cup Costco Salad Topper

• 1/2 cup dried cranberries

• 2 Tblsp nutritional yeast

 Method:

• Toss and serve in a dish on the serving plate.

Please share, in the comments section below, your versions of this recipe or just your favorite healthy creation!! It often helps us all when we can read and relate the experiences of others to our own. It can provide the keys to unlocking our hidden abilities to activate change in our own lives!!

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Love & Blessings,

Ruth

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