Smoked Carrot Lox on Jalapeño Biscuit

Smoked Carrot Lox on Jalapeño Biscuit

Easy and delicious time saving swaps:

1. Tempura seaweed snacks – Nora seaweed snacks tempura original flavour
2. Carrot Lox – Save da Sea plant-based smoked salmon
3. Pickled Beets – BC Brine pickled red beet
4. Lemon Cashew “Cream Cheese” – Spread’Em Kitchen Co. cashew cream cheese, Original or Chives & Garlic

How to build the bite:

Once the biscuits are cooled, pipe a dollop of lemon cashew cream cheese on each one. Place a slice of carrot lox on top, add a small drizzle of lemon dill aioli, then add spiralized pickled beet, and finish with a piece of crispy tempura nori chip.

Jalapeño Scallion Sourdough Biscuit

• 2.5 cups Earth Balance vegan butter
• 8 cups flour
• 1/4 cup Baking Powder
• 2 tbs ground flax seed to make flax eggs
• 1 cup sourdough starter
• 2 tbs salt
• 3-4 fresh jalapeño peppers, diced fine
• 2-3 fresh green onions, sliced fine
• 2 cups oat natural oat milk
• 2.5 cups coconut milk (2 for dough + 1/2 cup for brushing biscuits)
• 1/3 cup cane sugar

Directions:

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper.
2. Place earth balance vegan butter in freezer for 30 minutes.
3. Remove tops and seeds from jalapeños and small dice. Slice green onions.
4. Make a flax egg, by mixing the 2 tbs of ground flax with the 6 tbs of water and set aside for 5 minutes.
5. Mix the flour, baking powder, cane sugar and salt, now add the earth balance using a pastry cutter or your hands, to combine the two until it looks like sand or coarse breadcrumbs. Work quickly to avoid the butter getting soft and melting.
6. Make a well in the dry ingredients and using a wooden spoon or hands stir in the flax egg, oat milk and coconut milk, followed by the sour dough starter, jalapenos and green onions. Stir until just combined and it resembles a tacky but moldable dough.
7. Turn the dough over onto a lightly floured work surface and flour the top of the dough.
8. Use your hands to flatten the dough into a rectangle and fold it in half over itself and rotate, continue and do 5 or 6 times, rotating the dough 90 degrees and folding in half again, taking care to not over work the dough.
9. Using your hands flatten the dough to 1 inch thick and lightly dust a ring cutter or dough cutter with flour.
10. Making close cuts, press the ring cutter down into the biscuit and drop the biscuit on to the bake sheet with parchment paper. Place biscuits close together on bake sheet, no less than ½ an inch apart.
11. Once all biscuits are cut, rework the remaining dough and cut out more biscuits until the dough is done.
12. Brush the biscuits with coconut milk and bake for 12minutes at 425 F until tops are golden brown.

Carrot Lox

• 3-4 carrots, peeled
• 3 tbs lemon juice
• 1 tbs rice vinegar
• 1 tbs tamari
• 2 tbs (25g) of capers with brine
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder

Directions

1. Using a vegetable peeler, peel carrots into medium strips/ribbons, and place in mixing bowl.
2. Combine all remaining ingredients together, and whisk in small mixing bowl.
3. Pour the marinade over carrot ribbons and gently toss.
4. Wrap and place in fridge until needed.

Lemon Dill Aioli

• 45 grams firm tofu
• 3 tbs lemon juice
• 3 tbs aqua faba (chickpea brine)
• 1  tbs maple syrup
• 1-2 tbsp roasted garlic
• 1 tsp dijon mustard
• 1 tsp nutritional yeast
• 1/2 tsp dried dill weed
• 6.5 tbsp grapeseed or avocado oil
• salt and pepper to taste

Directions

1. Place all ingredients except for the grapeseed oil into a high-speed blender or vita mix and puree.
2. Slowly add the grapeseed oil in a steady stream and emulsify the aioli.
3. Season with salt and pepper, label and date.

Lemon Cashew “Cream Cheese”

• 1.5 cups cashews
• 1/3 cup water
• 1 tbs nutritional yeast
• 1 tbs apple cider vinegar
• 1.5 tbs lemon juice
• 1.25 tsp miso paste
• 1/2 tsp sea salt
• 1/4 cup coconut oil

Directions

1. Soak Cashews in hot water by 1-2 inches for 20 -30 minutes. Drain off water and discard water.
2. Using a high-speed blender or vita mix, add the soaked cashews, and all ingredients except for the coconut oil, and puree until smooth.
3. Adjust seasoning if needed with lemon juice or salt.
4. Now blend in the coconut oil until smooth.
5. Can use right away or place in fridge for a more firm “cream cheese” texture.

Pickled Beets

• 2 cups water
• 4 cups apple cider vinegar
• 2 bay leaves
• 1.5 tsp peppercorns
• 1.5 tsp fennel seed
• 1.5 tsp coriander seed
• 2 cups cane sugar
• 5-6 cups of beets, spiralized

Directions

1. Peel beets and remove tops and bottoms. Work with the thin blade of the vegetable spiralizer, spiralize beets and place in mason jars.
2. Combine water, vinegar, sugar and spices in a pot and bring to a boil. Once brine reaches a boil, place a strainer to catch spices and pour over the beets with enough brine to cover the beets. Ensure spices aren’t mixed into the beets. Cover with sanitized mason jar lids, and place on counter for 24 hours before moving.