I sold my Veggie Lox in Ottawa until December, and 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. 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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