Lox and Cream Cheese

Végélox, bottom left

When we were in Montreal in June, we ate at Aux Vivres as it had been recommended to me several times.  Even though I was advised that I HAD to get something with the smoked coconut bacon, when I saw they had something called végélox on the menu, I had to have it; I really liked smoked salmon in my pregan days.

It was amazing.  I made “mmmmpfffhh!” sounds and with my mouth full, said, “ommhhhhyygoood” several times.  When we made the trek home a few days later, I felt bad that I may not have that sandwich for another another long while until we get back there.

When I got home, one of the first things I did was google: “vegelox recipe” and this popped up!  It seemed like a weird recipe but I thought I’d give it a go.  Turns out, it is the real thing, just like the one in the restaurant.

At the restaurant, they stuff a chapati bread full of tofu cream, végélox, capers, mayo and lettuce.  I think the tofu cream is pretty necessary to the taste and texture of the sandwich, so I made my own dupe, trying to remember what it tasted like.  I’d say it was a complete success.

Aux Vivre’s Végélox (vegan smoked salmon)

1 cup organic carrot pulp
1 tbsp lemon juice
2 tbsp olive oil
1/4 cup chopped parsley
1/4 cup finely chopped red onion
2 tbsp dulse flakes (You can find dulse, a seaweed, at your health food store. In order to make dulse flakes, dry it in a warm oven and grind into a powder.) [Crystal’s note:  I used crumbled nori and it worked great]
1/2 tsp salt
3-4 dashes of liquid smoke
Mix everything together and adjust seasoning to taste.
Tofu Cream
1 block extra firm tofu, crumbled into food processor
2 tbsp water
1 tbsp olive oil
1.5 tbsp lemon juice
2 tsp agave nectar
1/4 cup nutritional yeast
1 tsp salt
black pepper
In a food processor, add tofu with liquid ingredients first and blend, scraping down the sides periodically, until it is a smooth texture.  Add nutritional yeast, salt and pepper and pulse to incorporate.  Taste for salt and adjust seasonings accordingly.
Sandwich/wrap assembly:
Spread a generous amount of tofu cream, a good amount of lox spread, top with vegan mayo, capers and lettuce.  For a real Aux Vivres experience, get a nice, soft chapati.  Really great in a sprouted-grain wrap, cut into cute pinwheels, or on a sandwich.  Or just as a canapé – a smear of tofu cream, topped with lox and a couple capers.  
So, while it doesn’t recreate the experience of being in Montreal at this lovely place, it at least will tide me over until I can return.  Now I just need to recreate one of the drinks I had there, le creamsicle.  Coconut milk, orange juice, carrot juice, vanilla…mmm.
—–

Furthermore, it’s almost time for the Toronto Veg Fair again!  Each year, we have have a great time and I look forward to it a whole bunch.  This year, Isa freakin’ Moskowitz is going to be demoing, as well as the lovely Terry Hope Romero from NYC, and Taymer Mason is coming all the way from Barbados.  We’ve made a lot of stuff by those 3 ladies and I’m honestly so excited to see them all and meet the ones I haven’t before.  Also, there’s going to be a meetup of some people I know from the PPK, so that should be really fun.

All in all, it makes me feel warm and squishy to be surrounded by so many people who are so passionate about veganism, animal welfare, activism, environmental issues, etc.  It serves as a real reminder of why I am vegan and how it’s impacted my life in a profound and wonderful way.

– Crystal
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5 thoughts on “Lox and Cream Cheese

  1. THIS IS A FANTASTIC RECIPE!!! It tastes like the Aux Vivres version to me (or close enough that I had serious flashbacks to living in lovely Montreal). I did a few subs – I didn't have dulse flakes or nori, but I did have kelp powder in my cupboard. I used about 1/2-3/4 tsp of kelp powder instead of dulse flakes and it tasted just right. And I used some camellina oil for some of the olive oil, as it's a new-to-me healthy oil, and this also didn't disrupt the taste. I am in heaven!

    • By the way, I have made it now five times since that original post! Still delicious. By now, one small modification I would make would be to squeeze the grated carrots to drain out the juice before adding the other ingredients. I’m all for a drippy sandwich, but mine was more like a burst dam.

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