Salmon-less Spread: the Raw Vegan Way
Submitted by FawnM on January 15, 2011 - 6:58pm
(1 vote)
It’s a requirement for those born in the Pacific Northwest to grow up eating fresh salmon. Salmon in eggs, salmon in pasta, salmon steaks, salmon salad, you name it. I was lucky in that respect. But it also means that—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.
2 reponses to "Salmon-less Spread: the Raw Vegan Way"
1. Hi Kanuenue! Actually,
Hi Kanuenue!
Actually, sprouted rye is what I used for the batch that turned out the best--just forgot to change it on the ingredients list. Use the same measurements and I'll be sure to edit the recipe. I used rye to keep it gluten free and, honestly, the texture is perfect. Thanks for the question.
2. Would it be possible to do
Would it be possible to do this with a barley alternative? I don't eat gluten but would this be possible with buckwheat? I really want to keep it true to texture as I miss salmon spreads as well.