Mock Caviar Recipes

Steps:

• 1. IN A MEDIUM BOWL.COMBINE THE HARD BOILED EGGS,ONION, BUTTER, WHITE PEPPER TO TASTE.
• 2. ADD 1/4 CUP OF THE CAVIAR AND MIX THROUGHLY.
• 3. PLACE REMAINING 1CUP OF CAVIER ON TOP OF THIS, NOW ADD SOUR CREAM ON TOP OF THIS COVER AND CHILL FOR AT LEAST 3 HOURS OR OVER NIGHT.
• 4. SERVE WITH CRACKERS AND SQUEEZE LEMON JUICE ON IF DESIRED.

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

Steps:

• In small bowl with sealing lid, combine all ingredients except cream cheese, egg & green onion. Cover & refrigerate at least 2 hours.
• Before serving, on medium (8-10 inch) platter (I use a round one) spread cream cheese out into large round circle.
• Carefully spread marinated bean mixture over cream cheese, also in a circle, but leaving about 1/2 inch ring of cream cheese showing around the outer edge.
• Arrange chopped egg on top of bean mixture in a ring around the outer 2/3 of the beans, this time leave a circle of area in the center uncovered.
• Sprinkle green onion in center of the egg ring.
• Serve with tortilla chips or strips.

Steps:

• In a medium mixing bowl, mix together olives, green chilies, tomatoes, green onions, garlic, olive oil, vinegar, black pepper, and seasoned salt. Cover, and chill overnight. Serve cold or at room temperature.

Steps:

• Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
• Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
• Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
• Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
• Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
• Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.

Steps:

• Make the dressing: In a medium bowl, whisk the olive oil, vinegar, garlic, sugar, 1/2 teaspoon salt and 1/2 teaspoon pepper to combine.
• Add the tomatoes, red onion, black beans, black-eyed peas, corn, bell pepper, jalapeño and cilantro. Toss to combine and season with salt and pepper to taste. Cover with plastic wrap and refrigerate for 2 hours before serving.
• To serve, toss well and season to taste. Sprinkle with scallions and serve with tortilla chips.