Re: Veracruz Style Red Snappe
  By: Dave Drum to Ben Collver on Mon Sep 23 2024 06:34:00

Thanks for the additional recipe.  Here's a vegan version:

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      Title: Vegan Pescado A La Veracruzana
 Categories: Mexican, Vegetarian
      Yield: 4 Servings

    1/2 sm Cauliflower; sliced into
           - 4 steaks
      3 tb Olive oil
    1/2    White onion; sliced
      4 cl Garlic; minced
      1 lb Roma tomatoes (4 lg);
           - roughly chopped
    1/4 c  Parsley; finely chopped
      1 c  Green olives
      3 tb Capers
      1 tb Nori sheets; ground
      1    Bay leaf
    1/2    Lime; juice of
      8    Chiles guerros; to taste
           - (optional)

  Preparation time: 15 minutes
  Cooking time: 30 minutes

  Pescado a la Veracruzana is one of the most well known Mexican fish
  recipes. This version is a vegan one that you're going to love! Still
  has the same delicious flavors but without the fish!

  Heat the oil then add cauliflower and saute on both sides. Remove
  them from the pan and set aside. Add a little more oil to the pan
  then add the onion and saute until soft.

  Next add garlic, tomato, parsley, olives, capers, nori powder,
  bayleaf, and lime juice. Stir until well combined and simmer until
  tomatoes have softened and released their juices. Now mix in the
  chiles gueros, and carefully add back the cauliflower into the pan.
  Try to coat the cauliflower with some of the sauce.

  Simmer until the cauliflower is fork tender or to your desired
  tenderness. Serve with steamed white rice and enjoy!

  Recipe by Nancy Lopez

  Recipe FROM:
  

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