Virginia chef Randy Holman is up to something “fishy”—and we’re hooked! Chef Randy created some outstanding faux fish dishes when he worked at Ships Cabin, a popular restaurant in Norfolk, Virginia (home of PETA’s HQ), winning rave reviews from vegans and meat-eaters alike. Luckily for us—and our finned friends—Chef Randy was willing to share two of his “mock” masterpieces with Animal Times readers. One bite, and you’ll discover why faux fish is the true catch of the day! Fish-Friendly Skallops and Veggie Kebabs (recipe courtesy of Chef Randy Holman) 8 oz. (225 g) Worthington Foods vegetarian “Skallops” 8 oz. (225 g) mixed vegetables suitable for grilling Olive oil Salt and pepper Fresh lemon wedges Skewer the Skallops and the vegetables. Season with olive oil, salt and pepper. Grill 5 to 6 minutes, turning occasionally. Serve with fresh lemon wedges. Makes 4 servings. Faux Fish Cakes (recipe courtesy of Chef Randy Holman) 1 lb. (450 g) extra-firm tofu 2 cups (200g) cooked brown rice 1 small onion, minced 6 Tbsp. nutritional yeast flakes 2 Tbsp. minced celery 2-1/2 Tbsp. soy sauce 1 Tbsp. lemon juice 1 Tbsp. sea salt 1/2 tsp. dry mustard 1/2 tsp. dill weed 1/4 tsp. white pepper Pinch celery seed 1/4 cup (4 Tbsp.) unbleached all-purpose flour Mix the tofu, rice, onion, yeast and celery in a large bowl. Process the remaining ingredients, except for the flour, in a food processor until well blended. Add to the tofu mixture, along with the flour. Mix well. Form into 4-oz. (100 g) patties and broil or pan fry for about 4 minutes on each side. Makes 8 servings. Sensational “Shrimp” Scampi 1 12-oz. (350 g) package linguine 3/4 cup (75 g) margarine 1 lb. (450 g) vegetarian shrimp/prawn (see “PETA Picks") 4 cloves garlic, minced 2 Tbsp. lemon juice 3 Tbsp. chopped fresh parsley Salt and pepper, to taste Preheat the oven to 400 degrees F/200 degrees C/Gas Mark 6. Bring a large pot of lightly salted water to a boil. Add the pasta. Cook for 8 to 10 minutes. Drain. Put the margarine in a large glass baking dish and heat in the oven until the margarine melts. Add the vegetarian shrimp, garlic and lemon juice and stir. Return the dish to the oven and bake for 3 minutes. Stir in the parsley and continue baking for 2 more minutes, or until the “shrimp” are heated through. Season with salt and pepper. Transfer the pasta to a large bowl. Add the “shrimp” mixture and toss to combine. Serve immediately. Makes 4 servings. Tasty “Toona” Salad 1 lb. (450 g) firm tofu, frozen, then thawed 1/4 small green bell pepper, finely chopped 1 Tbsp. minced red onion 1/2 cup (125 ml) vegan mayonnaise 2 Tbsp. soy sauce 1 Tbsp. lemon juice 1/2-1 tsp. kelp or kombu powder (optional; available in health food stores) Squeeze the excess moisture out of the thawed tofu and crumble it into small pieces. Combine with the bell pepper and onion. Stir together the mayonnaise, soy sauce, lemon juice and kelp or kombu powder. Add the mayonnaise mixture to the tofu and vegetables and mix well. Makes 4 servings. Cruelty-Free “Crab” Salad 2 cups shredded raw parsnips (about 11/2 lbs., or 700 g) 8 green or black olives, chopped 1 2-oz. (50 g) jar chopped pimentos, drained 1 cup (175 g) diced celery or green bell pepper (optional) 1 small onion, minced 1/4 tsp. salt 1/4 tsp. pepper 1/2 cup (125 ml) vegan mayonnaise or Thousand Island dressing Combine all the ingredients in a medium bowl. Cover and refrigerate for several hours before serving. Makes 4 servings. PETA Picks New York’s May Wah Healthy Vegetarian Food is a vegan’s dream come true, offering faux chicken, beef, ham, lobster,crab and shrimp! To order, visit May Wah’s Web site at www.Vegieworld.com* or call 212-334-4428. Worthington Foods also offers a variety of mock meats and seafood in the U.S. and Canada. Look for them in the veggie or kosher section of your grocery store, or order from NoMeat.com*. In the U.K., look for “Linda McCartney’s Fishless Fingers”, and “RealEat Fishless Fishcakes” in health stores and supermarkets. *You can order from these companies by visiting PETAMall.com; PETA will receive a percentage of the proceeds.