Have you ever tried Veggie Lox? I first experienced Veggie Lox at Aux Vivres, one of my favourite vegan restaurants in Montreal. It's a delicious spread made of carrots that tastes amazingly like smoked salmon. The first time I had it I quizzed the waiter on the ingredients and how to make it.
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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You know when you have an image in your mind of the way things are going to be and then one day that image finally becomes a reality? That is what happened this week in the Zengarry kitchen. For months we have been working on bringing the next phase of production to life.
We have steadily been outgrowing our work space. First there was one fridge in the basement, then another, then a freezer.... then a freezer in the dining room... This gave birth to the idea of a workshop in the garage. So in December, after the first big snow storm of the year, renovations began to make over the garage. Now fully insulated, floor, walls and ceiling installed, new windows and doors, wiring, lights and a heater, we are ready to move in. No more schlepping coolers up and down the narrow basement stairs! It can all be packed up in our new workshop and loaded directly into the car.
The arrival of our new custom made commercial fridge (that we have affectionately nick-named 'Sexy Beast') marked the last leg of this garage makeover. Movers have now collected the fridges and freezers scattered around the house and put them into their new home in the workshop. 'Mr. Jones' was delivered yesterday. He's not much to look at, but he can hold a butt load of cashew cheese!!
Benoit at le Panier d'Osiris has been tirelessly bringing the highest quality organic and local foods to your doorstep for almost 5 years now, and we are thrilled to be able to offer you this wonderful service. He comes to Alexandria on Tuesdays, you'll have to check with him on when he comes to your area. Deliveries are made between Monday and Thursday. Seriously, what could be more convenient??
Enough about us.... let's get to the FOOD!! I promised that this month would be all about that BRUNCH! In my humble opinion, brunch is the perfect meal to share with your special Valentine. How about a nice mimosa and a chickpea omelette stuffed with Zengarry Gruyère Sauce and steamed asparagus??
1 1/2 cups chickpea flour (also called garbanzo flour)
3-4 mushrooms, finely chopped
1/2 bell pepper (red or green), finely chopped
Small handful spinach, finely chopped
5 green onions, minced
1 garlic clove, minced
2 Tablespoons nutritional yeast
1/2 teaspoon baking powder
1/4 teaspoon turmeric
1/2 teaspoon sea salt
freshly ground pepper
2 cups water
A few drops of vegetable or coconut oil
Mix everything except for the water in a large bowl. Heat a NON-STICK frying pan over medium heat. Add a few drops of vegetable or coconut oil to keep the omelette from sticking. Mix in water and stir until well combined. It should be thin like pancake batter. When the pan is hot pour 3/4 cup of the mixture into the pan and spread until thin. Allow the omelette to brown and then flip and brown the other side. Fold and serve. Makes 4.
Zengarry Gruyère Sauce:
1 container of Zengarry Gruyère Style Cashew Cheese
1/3 cup vegetable broth
Warm Gruyère in a small sauce pan over medium low heat. Add vegetable broth and whisk until smooth.
Place a few stalks of steamed asparagus and some Zengarry Gruyère sauce on each omelette, fold in half and serve immediately.
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