Vegan Codfish

When I first prepared this dish for dinner after our weekly yoga and meditation class, my friends commented that tapioca had the texture of fish, to my surprise.  The next time while prepraing this dish for them,  I added nori algae, knowing that it gives it the fishy flavor. As expected, they agreed it tasted like the traditional codfish recipe. In Portugal it is  customary to serve at Christmas codfish. You will like to try this vegan codfish as a alternative.

Kombu algaes require soaking in water for few minutes or few hours. The longer they rehydrate, the larger it gets. The kombu algaes will get softer the longer they remain soaking in water. When you allow it to cook with tapioca, the root will take on the flavor of algaes and giving you the essence of the sea.

Kombu and various sea vegetables are loaded with minerals essential for balanced health. Daily consumption of algaes will provide you with all the minerals the body requires. The minerals in algaes form a simple atomic structure easily absorbed by our bodies.

The combination of tapioca with algaes makes this dish a favorite amongst my friends who are vegetarians and still miss the fish flavors. In fact, fish taste like algaes, not the other way around. I have heard people commonly say the recipes taste like fish. Each slice of tapioca is soft. Then with a huge boost of sea flavor from the kombu. Scroll further below to learn how to make this Vegan Codfish recipe.

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