At home I experimented until I came up with the PERFECT recipe. Some people have told me they like it even better than the one at Aux Vivres. I don't like to brag, but I do agree.
This is actually the product that started it all and sent me down the incredible path of food production. I sold this product at Ottawa VegFest 2013, almost 2 years ago. I sold out in the first day. On the second day, people came back looking for more and asking where they could get it!
As an aside, you can read about my first experience as a vendor at VegFest here. I was terrified! But it paid off in a big way.
They didn't have VegFest in Ottawa last year, but it's back for 2015. We have already reserved our booth. It is scheduled to take place June 6th and 7th at the RA Centre. A brand new venue that promises to be huge! So mark your calendars!
We sold our Veggie Lox in Ottawa until December, and I still remember being flattered when I ran into a lady outside of Herb and Spice and she asked me if I was the 'Veggie Lox Lady'.
You may have noticed that we are no longer selling our Veggie Lox in stores. It has a fairly short shelf life, and the demand for our cashew cheeses has expanded to a point where I had to make the decision to put the Veggie Lox to bed for the time being.
I do know that many of you are missing it, so after much careful consideration, I have decided to share my top secret Veggie Lox recipe with you, my valued community. It makes great canapés, is wonderful on bagels (especially with some garlic and fine herbs cashew cheese) and salads and I have used it to stuff sushi and crepes with great success. I usually have some in my freezer since this recipe makes quite a bit.
You will need a juicer to make this recipe. The main ingredient is carrot pulp; the pulp that is left over when you make carrot juice. You will end up with lots of carrot juice as a by-product... just think of it as a bonus. It makes a nice replacement for veggie broth in soups and chills, or you can just drink it as is, maybe add a bit of fresh ginger juice to it.
3 cups of carrot pulp (from juicing about 2 lbs. carrots, peeled)
½ red onion, finely minced
2 tsp. dried parsley flakes
2 tsp. dulse flakes
2 Tbsp. freshly squeezed lemon juice
1 tsp. sea salt
5 Tbsp. canola oil
4 shakes of liquid hickory smoke
Run the carrots through a juicer and reserve the pulp. Pick out any large carrot pieces. Add remaining ingredients to the carrot pulp and mix well.
Keeps for up to 7 days in the fridge, longer in the freezer.
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