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Recipe Vegan "Smoked Salmon" From Carrots

SatNavSaysStraightOn said:
hey don't contain a huge amount of starch (carbohydrate) which is one of the reasons they are considered to count towards your 5 a day, whereas potatoes do not.
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Not sure about that. But yes they would go soggy.
potatoes and sweet potatoes both contain large amounts of starch per serving -- 10 grams per cup of white potato or 16.8 grams per an equivalent serving of sweet potato.
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Are Mashed Potatoes Healthy?

I'm salt baking swede at the moment. I have a feeling that may go mushy too. We will see.
 
SatNavSaysStraightOn said:
Sadly I also have severe OA in both hips. Been told I'll have to have them both replaced within 2 treats. That was 12 months ago but my husband's ankles are worse. They can't have a joint replacement, it's too late for that. All that can be done is for them to be fused. He's had 1 done this February just gone and the other is scheduled for this coming Feb. We both see the same specialist so it was him who decided who was treated first and basically hubby was told that if he left it until both my hips had been done, it would be too late for fusion and nothing would be able to be done. So that kind of settled it really. Both diagnosed with multiple joint, severe OA within 6 weeks of each other. Guess we were simply too active in our youth as well as having the genes for it. But thank goodness we were active and exceptionally fit for all those years. Good memories.

Left doing the hospital. Too busy, so with our (other) health issues it was safer for me to see a doctor on Tuesday. We'll take it from there.
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Oh my. I am so sorry you both are going through so much right now. It sounds like you have a competent and proactive doctor which is half the battle.

I hope for both of you that your upcoming appointments and surgeries go well with speedy and complete healing.
 
Hemulen said:
How did the marinated swedes turn out?
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Hmm... they look uncannily like smoked salmon/gravlax. However....

I will grab a photo later. Incidentally - I wondered why the original carrot recipe called it gravlax when it has smoke flavour. Surely that would be smoked salmon.
 
Morning Glory said:
Hmm... they look uncannily like smoked salmon/gravlax. However....

I will grab a photo later. Incidentally - I wondered why the original carrot recipe called it gravlax when it has smoke flavour. Surely that would be smoked salmon.
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👍. I'll try tiny courgettes and maybe parsley root or black salsify (with pink/orange natural coloring - Annatto seeds, maybe?) later this week. I think the smoke flavor is just supposed to work as a more effective camouflage in terms of taste. Cold smoked salmon is as common as gravlax here and often used as a substitute; many people prefer it as it's a bit stronger and has a more cured taste. Vegan recipes tend to hold to the gravlax term despite smoke flavor as it (maybe) sounds more exotic/exciting or familiar - and I went with the flow. I can't edit the original recipe headline anymore but you can change it into Vegan "Smoked Salmon" From Carrots, if you like (and care to). It would be a more descriptive and accurate headline after all.
 
Hemulen said:
with pink/orange natural coloring - Annatto seeds, maybe?)
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I used some beetroot juice in the swede. You are so lucky to be able to get salsify. It is in my top three favourite vegetables. It grows easily here and a few years ago famous potato producing brand decided to roll it out into supermarkets. It lasted a year. Presumably not enough people bought it. :(
 
Hemulen said:
I can't edit the original recipe headline anymore but you can change it into Vegan "Smoked Salmon" From Carrots, if you like (and care to). It would be a more descriptive and accurate headline after all.
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I've done so. Are you sure you can't change it? I'm not sure what privileges there are for members regarding this - but to edit the title of a thread you need to click on the three little dots on the far right of the post and then click edit thread. Try it...
 
Morning Glory said:
I've done so. Are you sure you can't change it? I'm not sure what privileges there are for members regarding this - but to edit the title of a thread you need to click on the three little dots on the far right of the post and then click edit thread. Try it...
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Ok, I'll try at once.
 
Here is the faux 'smoked salmon' I made from swede (rutabaga). It looks the part but... I will write more tomorrow!

51203
 
Morning Glory said:
I used some beetroot juice in the swede. You are so lucky to be able to get salsify. It is in my top three favourite vegetables. It grows easily here and a few years ago famous potato producing brand decided to roll it out into supermarkets. It lasted a year. Presumably not enough people bought it. :(
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Beetroot seems to work well with swede (color-wise). I'll try Annatto seeds with the salsify* (or root parsley) later this week (as I just bought a pouch of them from the spice shop). I'll also try to make a more "gravlax" type of vegan version without liquid smoke.

*Black salsify is rather rare here too - but I've noticed them in the local hypermarket earlier. I didn't look for them today as I shopped in a smaller store. Fingers crossed.
 
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