I spent a wonderful week-end on the Oregon coast with old friends. It was our high school reunion! My friend brought her new Vita-Mix cookbook “Create” that accompanies the Professional Series. It seemed perfect as I flipped through and found this raw recipe that is a mock salmon appetizer…right after I had been taking pictures of the fishing boats heading out of the bay! I’ll make the recipe, take pictures as I do, and let you know all about it! But first I need to rest…as the almonds soak overnight. [Oops! No almonds. First a trip to the store.]
- 1/2 c. organic carrots
- 1 c. organic parsley, chopped [I don’t think you’ll need more than 1/2 C. parsley leaves; put 1/4 C. whole leaves in the food processor with the other ingredients; it will chop it for you]
- 1/4 c. lemon juice
- 2 TBS. kelp powder [add to taste; start with less and taste]
- 3 TBS. dulse flakes [add to taste; start with less and taste]
- 1 tsp. sea salt [do not use if you are used to no-salt; the kelp and dulse are salty]
- 1/2 c. organic almonds, soaked in purified water for 8 hours and drained
- 1/2 c. red onion, small dice [I used my William’s-Sonoma multi-chopper small-dice blade; the dice could have been even finer. See the pictures.]
- 1/2 c. organic celery, small dice
- Place carrots, 1/4 cup of parsley, lemon juice, kelp powder, dulse flakes and sea salt in container and add lid. Use Variable dial from 1-10, then HIGH. Blend 20 seconds until smooth. Use tamper while processing.
- Add almonds. Blend 20 seconds. [For me it took 20 seconds 3-times! I would stop, scrape down the container, and blend again]
- Remove to a bowl and stir in chopped celery and onion.
- Shape into balls and roll in remaining parsley. Chill until ready to serve.
Yield: 1 1/2 cups –12 servings
1 serving = 2 TBS., 44 calories, 2 g fat, 1 g protein, 5 g carbohydrate, 1 g dietary fiber, 0 mg cholesterol, 261 mg sodium
Click to enlarge:
I like easy recipes. I don’t like to dirty too many dishes, utensils, and gadgets. This dish is labor intensive. It is the texture of spackle in the Vita-Mix! To get it out I had to use a short spatula and it took forever. This will probably be the only time I make this appetizer in the Vita-Mix; next time I’ll try a food processor. But it brought back the smell of the ocean and the bay…and, to me, it tastes like salmon!
Tom wants his on whole grain toasted sandwich. Which is great because I only made 8-balls for the picture. It’s chilling now and I will come back with our final thoughts…
Final thoughts: Tom said of his sandwich, “Wonderful! We could take this on a picnic!” Later he told me, “I do miss my tuna sandwiches and this is a really good alternative.” And he said, “There really aren’t a lot of vegan sandwich fillings, and this is definitely a great choice.” (It would have been really good with lettuce, tomato and avocado, too!)
I’m also anxious to see how it tastes after it has been refrigerated overnight, after the flavors have melded.
[Later: the flavors appear to remain the same. We had “salmon” sandwiches for 3 days, although I am sure I could have frozen it. Next I am going to try the recipe with less kelp and dulse, and add some dill. The possibilities are endless.]
[Edit: 9/12/10: I made without kelp or dulse. Wish I had had dill, but it was delicious anyway! First I tried to make this in the food processor; it doesn’t work! Transferred to the Vita-Mix which worked perfectly. Also easier to remove from container this time. A softer texture. And so much easier not making it into balls. Just slathered it onto whole wheat toast along with lettuce and tomatoes. This is a keeper.]
See what a member from Dr. Fuhrman’s center said below!
“‘Mock’ Nothing! I made this recipe this morning and I am delighted with it. Didn’t have dulse or seaweed, but it is heavenly anyway, and just the right thing for quick lunches and the like….my husband is getting pretty tired of almond butter, and this will definitely give him a choice. Plus, so good for everything from aperitifs to meals!” –Eklutna