Recipe by FawnM
Similar to many who grew up in the Pacific Northwest (more specifically on Puget Sound), I ate a lot of salmon growing up. But that means now, on a raw food diet, I crave salmon more often than other raw foodists might. The solution: A raw, vegan salmon-less spread that parallels the real deal in both taste and consistency.
- 1⁄4 cup rye grain, presoaked
- 1⁄2 cup carrot, pulp
- 1⁄4 cup onion, minced
- 1⁄4 cup celery, minced
- 1⁄4 cup sunflower seeds
- 1⁄8 cup water
- 1 tablespoon lemon juice
- 1 teaspoon dill
- 1⁄2 teaspoon kelp, granules
- 1⁄4 teaspoon salt
Directions See How It's Made
- This recipe requires a little prep. Presoak unhulled rye grains for 14 hours to allow sufficient time for softening. You may wait until they begin to sprout to use them in this recipe. You’ll also need the pulp from 2-3 juiced carrots.
- Place ¼ heaping cup of presoaked rye in a grinder, blender, or food processor and pulse to splinter the grains. Stop before it turns into a flour-like consistency.
- Stir rye and the next three ingredients together in a bowl. Set aside.
- In a blender, grind the sunflower seeds into a powder. Add lemon juice and seasonings and blend—adding just enough water to get a soft cream-cheese-like consistency.
- Add sunflower mixture to the ingredients previously set aside. Mix thoroughly by hand. The mixture should be flaky but should also hold together when pressed.
- Serve Fish are Friends Salmon-less Spread as an appetizer on cucumber slices, celery sticks, endive leaves, or on raw crackers. Serve on a bed of lettuce for a satisfying main course. Salmon-less Spread will keep for three days in the fridge.