Carrot “Lox” with Avocado & Cashew Cream Muffin
Fish are friends, not food! Having said this, fish seems to be the ONLY thing I have little cravings for. As i child, I hated everything other than chicken nuggets and chips. In fact I detested fish, so it’s quite peculiar that I now am trying to find ways to emulate that fishy taste and texture. In that way, my taste buds have become quite the opposite of what they used to be. I mean, spearmint chewing gum was once too spicy for me, which is almost unbelievable considering how many chillies go into my dishes!
In the past, I’ve made some very successful chickpea tuna and Fillet’O’Fishless Burgers (to die for). It’s incredible how plant-based products can create such convincing replicas. This time, I’ve taken it a step further with the magic of carrots! This is not a discovery of my own, I must say. I’m not sure who originally discovered that carrots could produce something likable to Smoked Salmon – it was probably the person who realised that chickpea brine could make meringues. Unfortunately, I’m not quite on the same caliber as those whiz’ in the kitchen. Regardless, I have made something quite beautiful with vegan ingredients that has its own Hungry Herbivores twist; perfect to treat someone special this weekend… Are you forgetting something? It’s Mother’s Day this Sunday (11th March!) I hope you’ll be getting up early to prepare a beautiful brekkie in bed for the most important woman in your life?! Why not make it something totally original and impressive – it just so happens it’s vegan too. Whether your mumma is vegan or not, she’s sure to apprioate this delicious breakfast/brunch dish.
When searching for food based Mother’s Day inspiration, there was a tremendous amount of meat on the search engines. Since my Mum has always been a vegetarian, have never experienced a meat fest on Mother’s Day. Since this seems to be the “norm”, maybe it’s time to make a change. Surely this day is about caring, so take compassion for all walks of life within this day. It’s time we stand up for the all the mother’s, whatever species!
A great way to start is through integrating new foods! Substituting can be a great way of doing that, since people won’t feel as if they are “missing out”. Experiment with what you can make with plant-based ingredients instead – I’m still surprised daily with the magic of veggies!
So, what makes these carrots taste so much like smoked salmon? There are several things that create the same taste, but the most important ones are: liquid smoke, for obvious reasons and seaweed, for that “taste of the sea” flavour. Both of these ingredients are easy to get your hands on and are brilliant additions to your vegan pantry! You can use any seaweed you like in theory, but I just went for the most accessible and common – nori (what your sushi will be wrapped in!)
Marinating your shaved roasted carrots in these will create an intense seafood flavour. It’s super easy to do!
- 5-6 carrots, washed
- 2 tbsp rock salt
- 1 nori sheet, finely shredded
- 2 tbsp soy sauce, (or tamari if GF)
- 2 tsp white wine vinegar
- 1½ tsp liquid smoke
- ½ tsp dried dill
- ¼ cup water
- olive oil
- ½ cup cashews, soaked overnight or in hot water for 1 hour
- ½ cup almond milk
- 1 tbsp nutritional yeast
- 1 tbsp lemon juice
- ½ tsp dijon mustard
- ½ tsp salt
- 1 Avocado, mashed with a dash of lemon juice and balck pepper
- 2 English Muffins (GF if needed)
- Handful of Capers, optional
- Fresh Dill, optional
- Preheat your oven to 375F/190C/Gas Mark 5
- Place your carrots in a roasting tin and drizzle with a generous glug of olive oil, coat and scatter with rock salt. Bake for 35-40 mins, until tender.
- Remove from the oven and let cool down.
- In the meanwhile, make your marinate by whisking together the water, liquid smoke, vinegar, soy sauce, salt and dill.
- Shave your carrots with a mandoline or a vegetable peeler and place into a shallow dish. Pour over the marinate and coat well. Place in the fridge and leave to marinate overnight or at least 1 hour.
- To make the cashew cream, place all the ingredients into a blender and process on high until smooth.
- To assemble, slice the muffins in half and toast. Layer with smashed avocado, the carrot lox and drizzle with cashew cream and other toppings!
If you get round to making this for Mother’s Day, or just for yourself, I’d love to know hoe it goes! Let me know in the comments and share your photos with me on Facebook and Instagram
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