Last night I bought some pre-sliced papaya because I wanted to see if I liked it without buying a whole papaya. I don’t think I have ever had it before or if I have I don’t remember. When I got home from the store, I tried a slice, but I didn’t really like it. However, the color, texture, and lack of distinct flavor led me to believe I should try making a vegan lox substitute. So, I began to make a marinade for it and began experimenting. The results were pretty great!
First you marinate the slices for about an hour in a mixture of stuff (see my recipe below) in the fridge, then you bake it at a low temp of 200 degrees F for about 5 minutes, turn up the heat in the oven to 250, bake 10 minutes, flip, and bake for 10 more. Then you will have the perfect faux lox to put on top of bagels and vegan cream cheese. I’m also going to try making it in the dehydrator I think. I’ll post more about that if (when) I do it.
Vegan Papaya Lox
- 4-6 large, thick slices of papaya
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 1 tsp kelp granules
- 2 tsp liquid smoke
- 1 tsp rice vinegar
- 6-10 tbsp water (depending on how many slices you are attempting to make and what container you are marinating it in)
- Salt, to taste
- In a shallow container with a lid that fits securely and is big enough to fit the papaya and marinade, pour all the ingredients in (except the salt and papaya) and stir or whisk well.
- Place the papaya slices into the marinade. Flip to the other side.
- Close the container, and place in the refrigerator for an hour or longer, flipping halfway.
- Preheat the oven to 200 degrees F.
- Place papaya on a well-oiled baking sheet and sprinkle the tops with salt.
- Bake in the oven for 5 minutes.
- Turn the heat up to 250 and continue to bake for 10 minutes.
- Flip over, sprinkle this side with salt as well, and heat for another 8-10 minutes.
- Allow to cool or eat while warm on top of a bagel with a schmear of cream cheese!
Raw papaya before being used
the papaya in the marinade
The papaya after it’s been cooked
I can’t believe it’s already Thanksgiving. It seems like just the other day I was writing about last Thanksgivukkah. Too bad this year hanukkah is later.
I haven’t gotten a chance to post about it but I had this really great Vegan Thanksgiving Food Demo along with Rhode Island Vegan Awareness and Urban Greens Co-op in Providence, RI. I taught a large (being that only 13 people were supposed to be there based on sign ups) group of 23 people, mostly all vegan or vegetarian how to make my butternut squash and sage ravioli. It was a really fun time, and the first time I’ve ever done something like that. I’d say it went really well. I am looking forward to doing more events like that in the future.
I had pre-cooked the Gardein holiday roast and brought it to my family’s thanksgiving gathering. I had also made sage cashew cheese for an appetizer. My mom brought a vegan green bean casserole. My great aunt had made vegan mashed potatoes with oil, almond milk, and chives. I was most excited about this one recipe I created for us to eat for dessert, which I will now share here.
Sweet Potato Marshmallow Mini Pies with Cookie Crust (Speculoos or Ginger)
For the crusts:
- 1 1/2 cup cookie crumbs made in a food processor (Speculoos or Swedish Ginger cookies–I used some cookies called Anna’s Ginger Swedish Thins instead of the Speculoos)
- 1/4 cup coconut palm sugar
- 6 tbsp melted Earth Balance
For the pies:
- 3 cups worth baked sweet potatoes without skin
- 1 tbsp flaxmeal
- 3 tbsp water
- 2 tbsp melted Earth Balance
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup evaporated cane juice
- 12 Large sized vegan marshmallows
- Preheat oven to 325 degrees F.
- Grease a cupcake tin with either a generous amount of cooking spray or melt some extra earth balance, put some on a paper towel, and spread around the cavities of the pan until well coated. This is very important because otherwise you will have a really hard time getting them out.
- In a food processor, mix together the cookie crumbs, sugar, and Earth Balance.
- Scoop out an even amount (use spoons to measure, about 1 1/2 table spoonfuls) into each cupcake cavity. Press up the sides as much as you can while still keeping the bottom crust in tact. I did not have the crust going totally up the sides and it came out fine.
- Bake in the oven for 10 minutes. It may be a little bubbly but it will crisp up a bit as it sits while you make the rest.
- Meanwhile, in a food processor, blend the sweet potatoes until smooth.
- When the crusts are baked, turn the heat of the oven up to 350 degrees.
- Whisk together the flaxmeal and water until goopy.
- Pour the flaxmeal and water into the pureed sweet potatoes in the processor, along with the Earth Balance, maple syrup, cinnamon, vanilla, and sugar. Blend until fully combined and smooth. Taste for sweetness. You can add more sugar if desired.
- Place 2 full tablespoons of the mixture on top of the crusts.
- Stick a marshmallow in the center of each.
- Bake for 25 minutes.
- Take out of the oven and allow to cool completely. When cooled, take a butter knife and loosen the edges by circling the pie and breaking up the crust’s edges if stuck to the tin.
- Take out with a metal spoon and place on a serving tray or whatever else. They can be refrigerated if they are not being served immediately.