Vegetarian Caviar Recipes

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:

• Bring large pot of water to boil. Add tomatoes and blanch for 45 seconds. Remove with slotted spoon.
• Peel then chop the tomatoes, reserve in large bowl.
• Heal olive oil in large skillet over medium-high. Add zucchini, pepper, and onion; saute for 5 minutes. Drain off excess liquid. Add parsley and chopped herbs.
• Stir in Worcestershire sauce, lemon juice, and zest.
• Mix with chopped tomatoes. Refrigerate overnight.