Vegan "Fish" Fillets w/ Tartar Sauce

Vegan "Fish" Fillets

3 cups mixed sprouts
1 large onion
6 cloves garlic
2 cups celery w/ leaves
3/4 cup walnut pieces
1/2 cup flaxseed
1/3 cup gluten-free flour
4 tablespoons olive oil
2 tablespoons lemon juice w/ some zest
1 tablespoon garlic powder
1 tablespoon dill weed
1 teaspoon turmeric
1/2 teaspoon savory
1/2 teaspoon thyme
1/2+ teaspoon sage
1/2 heaping teaspoon sea salt

In the food processor, chunk up the onion, celery, garlic and add in the walnut pieces and flaxseed and process to a rough consistency. Do not overprocess to make liquid. Add in the oil, lemon juice and seasonings and buzz quickly. If the processor is large enough, add in some sprouts and quickly buzz; add more sprouts and quickly buzz. Do not overprocess. The sprouts only need to be worked into the "dough". In a mixing bowl pour the mixture and add remaining sprouts if any. Also add the gluten-free flour and mix by hand. The mixture should be able to stick together when patted into fish fillet shapes. Place "fillets" on a greased baking sheet and bake for 55 minutes @ 350F, flipping the fillets after 25 minutes.

Be sure to wash sprouts VERY well. Sprouts are known to be susceptible to e.coli and salad bar sprouts are recommended to be avoided in the restaurants due to not knowing whether they have been properly washed. My mom washes her homegrown sprouts (sprouted in quart jars) by adding a teaspoon of peroxide to the sprouts when the jar is full of water. She lets it sit for 3-4 minutes and repeats if there is foam. If there's no foam, she thoroughly rinses the sprouts again to rid them of peroxide. When sprouting, she rinses her sprouts 3-4 times a day depending, and at least once a day uses peroxide.

Vegan Tartar Sauce

3/4 cup sunflower seeds (soaked 1-2 hours, soak water tossed)
4 tablespoons lemon juice
4 tablespoons olive oil

3-4 cloves garlic

2 teaspoons dill weed
1/2 teaspoon sea salt

1 large onion (1 cup), diced

3-4 stalks celery (1 - 1 1/2 cups), diced

parsley for garnish

After soaking the sunflower seeds and tossing the soak water, add the seeds to a blender with all ingredients and enough water to reach desired consistency. Blend to a smooth consistency. Stir in the diced onion and celery, garnish with parsley and serve.

The fillets are quite simple to make once a person has the sprouts. I served the "fish" fillets and complementary tartar sauce with cole slaw (with a lemon olive-oil dressing), guacamole, adlay (a gluten free grain also called Job's tears) and asparagus. The meal was garnished with cherry tomatoes (mostly for color) and parley springs.