I think it's always best to stick to a diet mainly full of healthy plant-based foods like veggies, fruits, beans, lentils, whole grains, tofu, tempeh, nuts, and seeds. But for me personally, my ultimate goal is to help animals so I think it's also important to try to make a vegan diet as accessible to non-vegans as possible. That means replacing non-vegan food with similar tasting vegan food. So when I find really delicious vegan versions of meat/dairy dishes I'm very happy because I know it will be these types of foods that help transition people to veganism. So if you care about the suffering of animals, and there is a delicious vegan version available, then there will be no excuse to keep eating the non-vegan version. I've got a few good recipes up my sleeve (including my all-time fave mac & cheese), and now thanks to Chef Chloe Coscarelli, author of Chloe's Kitchen, I can now add vegan goldfish crackers to my list of "you'd never know it was vegan!" With a tiny goldfish cookie cutter and a few ingredients you can whip up a school of fish in no time. Yes, it's more consuming than picking up a bag at the grocery store, but for the animals you're helping, it's worth it. Plus, it's a fun recipe to make with kids.
Original recipe from Chef Chloe Coscarelli.
You can purchase a mini goldfish cookie cutter here.
1 cup all-purpose flour, plus extra for work surface
2 tablespoons nutritional yeast*
1/4 teaspoon onion powder
1/8 teaspoon turmeric
1 teaspoon sea salt
1/2 teaspoon ground black pepper (optional, but recommended for adults)
5 tablespoons vegan margarine
3 tablespoons cold water
Preheat the oven to 375 degrees F.
In a food processor, combine flour, nutritional yeast, salt, onion powder, and turmeric. Process until combined. Add margarine, and pulse about 15 times until crumbly. Add water and process until mixture just comes together.
On a lightly floured work surface, roll out the dough until it is 1/8-inch thick. It will be easier to roll if you work with half of the dough at a time. Using a goldfish cookie cutter, or other small cookie cutter, cut out the fish and line then on a baking sheet. If desired, carve a face, as pictured. I used the prong of a fork for the eyeball and a toothpick for the smile. Bake for 12 to 15 minutes until golden and very lightly browned. Let cool and store at room temperature in a tightly sealed container or bag.
*Nutritional Yeast: Don't let this ingredient scare you off. You can find it in most health food stores and online at Pangea Vegan Store. It's a flaky, powder that's packed FULL of Vitamin B12, and it it has a cheesy flavor (you can also sprinkle it on pasta, rice, and popcorn for flavor).
TIP: I made one batch of thin goldfish, and one batch of thicker goldfish. The thicker goldfish turned out much better, they were cheesier, whereas the thinner ones were drier, crispier and brownish.
NOTE: I doubled the recipe and came out with 3 trays of goldfish.
Enjoy your goldfish!