Today's recipe comes from Nomi Shannon, "The Raw Gourmet". The key
ingredients are soaked almonds, which are high in protein, and kelp
powder, which gives it a fishy taste. (Kelp is a healthy seaweed.)
In a week or two, Nomi will be inviting a limited number of people
into a 4-week raw food mentoring program. I'll keep you posted about
that.
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Faux Salmon
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This attractive dish resembles salmon casserole. But we know it's not!
Add more kelp, dulse or any other sea vegetables that you have on
hand to increase the seafood flavor.
For fun, you can press the mixture into a mold, or mold it onto a
platter, surrounded with kale and parsley, and top with almonds or
olives. If you don't have carrot juice on hand, be sure to make it
first.
2 cups almonds, soaked 8-12 hours
2 large carrots
1/2 cup coarsely chopped red onion
1-1/2 cups minced celery
1/2 minced parsley
1/4 cup minced scallions
1/4 cup lemon juice
2 teaspoons kelp powder
1 teaspoon dulse powder or granules
1 tablespoon liquid aminos
Pinch of sea salt
1/3 cup carrot juice, or more
To masticate the almonds, carrots and onions, put them through a
heavy-duty juicer (such as a Champion or Green Life juicer) with the
blank screen. Use a large bowl to catch the processed mixture. If
you don't have a juicer with a blank screen, you can masticate them
in a food processor, but the mixture will be a little more chunky.
Stir in the celery, parsley, scallions, lemon juice, kelp, dulse,
liquid aminos and salt and mix thoroughly. Add enough carrot juice
to achieve desired consistency. Shape the mixture into a loaf or
place it in a pie crust. This mixture will keep for several days,
covered in the refrigerator. Serves 4-6
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