Lentil "Caviar" with Vegan Cream
Fancy up your party with this caviar, but don't go broke buying the real thing.
- 1 baguette
- 8-10 garlic cloves
- 1 cup dried french lentils
- 2 cups water
- 2 garlic cloves
- 3 bay leaves
- pinch of sea salt
- 1" ginger root
- 1/4 cup red wine vinegar
- 1/4 cup tamari
- 1 1/2 sheets of nori or 2 tablespoon of kelp powder
- 1 tablespoon toasted sesame oil
- 1 shallot, minced
- 1 package of silken firm tofu
- juice of 1/2 lemon
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon agave nectar
- 1 teaspoon tahini paste
To a medium sized pot and over high heat, add the lentils, water, garlic cloves and bay leaves. Bring it up to a boil and down to a simmer, cover and let cook for 25-30 minutes.
Blend the ginger root, red wine vinegar, tamari, nori (or kelp) and sesame oil in a blender and set aside.
When lentils are finished cooking, remove the bay leaves and the garlic. Remove from heat and salt to taste. Add in blended mixture, mix well and fold in the shallots. Refrigerate for at least two hours.
Preheat oven to 400-degrees F.
Cut baguette in 3/4" slices. Place on baking tray and bake for 10 minutes. Remove from oven and rum garlic cloves on each slice. Return to oven and bake for another 5-7 minutes.
Blend all vegan cream ingredients in a blender until smooth and refrigerate for at least two hours.
When ready to serve, dollop a little cream on a baguette slice and top with the caviar.
I added some young baby kale as garnish because it was available in my garden, you can add a garnish of your choice or leave off completely.
Adapted from Vegetarian Times