Raw Vegan Smoked Salmon and Scallion Cashew Cheese Cucumber Rolls (Aux Vivres Végé-Lox)

I wasn’t going to join in…

But then I saw this article co-authored by one of my former classmates debunking Dr Oz. I may have done a little cheer and a happy dance. I couldn’t keep quiet. Please read it and tell me what you think.

It seems like the new year ushers in the applause for “healthy” fasts and diets. I condone a balanced diet but not starvation. I don’t believe in miracle foods. While I tried a sweetener-free challenge last month, I am back to eating fruits and chocolate. Fruits are filled with vitamins, anti-oxidants and fiber and too good to pass up.

I am certainly not doing a juice cleanse. I was gifted my grandmother’s juicer, but have only made juice a handful of times so far. I juice because I like the taste of fresh juice. Proponents of juice cleanses focus on the increased consumption of vegetables (more than one could eat in their raw form), lack of fibre and a way to detox your body and lose weight. If you are not one to eat vegetables and enjoy juice, then yes, this could be a way to consume more nutrients found in vegetables but it does not replace eating whole vegetables. If you are healthy, there is no evidence that your liver, kidney or stomach needs a rest to assist removal of toxins. The higher glycemic index of juice (without fibre) may actually cause one to gain weight.

There is evidence, though, that vegan diets (moreso than vegetarian diets) protect against cancer. A study in BMJ from earlier this summer suggests that low carb/high protein diets are associated with an increased risk of adverse cardiovascular events, mainly exacerbated by those consuming animal protein. I recently added a link to Vegan Health on my side bar which has a lot of good information about nutrition advice for vegans, including supplementation (gotta get the vitamin B12), especially if consuming a raw food diet.

In any case, for those of you with a leftover juice pulp otherwise destined for the compost, or those with an excess of carrots, or those who rave about Aux Vivres‘ raw smoked salmon, this dish is for you.

My last visit to Montreal had me visiting the vegan restaurant for a second time. I have recreated their delicious Macro Bowl with tempeh, greens and a miso-tahini sauce, but also wanted to recreate their raw smoked salmon, or végé-lox as they call it. Made with carrot pulp and seasoned with red onion, parsley, dulse and liquid smoke, it is a delicious spread combined with their tofu cream cheese and capers. I used shallots and dill and added capers directly into the spread for a different twist. Instead of tofu, I went all raw with a scallion cashew cheese rolled into a light cucumber roll.

If you want something more sweet for your carrot juice pulp, I highly recommend these raw carrot cupcakes. What is your take on juice fasts? On miracle weight-loss products?

Any favourite recipes for juice pulp?

This is my submission to this week’s Raw Foods Thursday.

Raw Vegan Smoked Salmon and Scallion Cashew Cheese Cucumber Rolls (Aux Vivres Végé-Lox)

1 English cucumber
1 recipe Vegan Smoked Salmon (see below)
1 recipe Scallion Cashew Spread (see below)

1. Cut cucumber in half cross-wise and then make long cuts lengthwise as thinly as possible. Place a tablespoon of the cashew spread on the bottom and top with a tablespoon of smoked salmon pate. Take the other end of the cucumber and fold under the end with the pate. Fasten with toothpick if necessary.

Serves 4+ as a starter.

Vegan Smoked Salmon
Adapted from Ascent Magazine

1 cup carrot juice pulp (try grated carrots patted dry, too)
2 tbsp olive oil
1 tbsp lemon juice
1/2 tsp salt
2 tbsp dulse flakes
3-4 dashes liquid smoke
2 tbsp finely diced shallots
2-4 tbsp chopped dill
1 tsp chopped capers, rinsed if salted

1. Mix all ingredients together.

Scallion Cashew Spread

1/3 cup shelled sunflower seeds, soaked at least 1 hour
2/3 cup raw cashews, soaked at least 1 hour
3 tbsp fresh lemon juice, or to taste
2 tbsp garlic chives, chopped
2 tbsp green onions, green parts only, chopped
1 garlic clove, minced
1/2 tsp white miso
1.5 tbsp nutritional yeast
1/4 tsp salt
2-3 tbsp water, or to thin to desired consistency

1. Rinse soaked seeds and nuts until the water runs clear. Pulse nuts and seeds in a food processor fitted with its S-blade along with the lemon juice until smooth. Add remainder of ingredients and pulse to combine. Thin with additional water if desired.

Makes 1 cup.