Recipe: Vegan Mock Salmon Pate

Stephanie Quilao
Vegan Mock Salmon Pate
Vegan Mock Salmon Pate

I loved the raw mock salmon at Cafe Soulstice so much that I attempted to make it myself. I found this mock salmon pate recipe at Living and Raw Foods, but modified it because 1. I have a Type II allergy to almonds (I know...like how does that happen? The Cafe Soulstice version uses almonds also.) 2. I forgot to get lemons but I had a tangelo and 3. I don't like celery. Improvising is how cool discoveries are made.

For you purists, my version is not 100% raw which is why I'm calling it "raw-ish" as I used some roasted macadamia nuts and Nori as well as sea salt. I did use as much organic produce as possible, but you don't have to. Being a newbie to raw food cooking, I'm taking some liberties here. The important thing is to have fun and enjoy that you're doing the best you can.

Steph's ingredient list:

  • 1 cup raw organic cashews (soaked overnight)

  • 1 tiny handful of macadamia nuts*

  • 1/4 cup chopped organic white onion

  • 1 organic medium carrot. I chopped and used about 3/4 of it. You can use more for a brighter orange color to the pate.

  • 1 tangelo. The juice from this small fruit comes to about 3 Tbsp.

  • 1/8 cup of fresh carrot juice. I had made some the morning I made this pate so I used it. You can use purified water instead.

  • 4 pieces of 2.5"x3.5" Korean Nori. Any Nori will do or you can use Dulse flakes.

  • Sea salt to taste. I used about 1/8 tsp. Next time I might use a smidgen more for a saltier taste.

*I added the macadamias because I love these nuts and they have a nice fleshy tone to them, so I thought they might add to the pate. You don't have to do this.

Let's make our pate....

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