Все знают классический салат "селедка под шубой." У вегетарианцев есть своя версия!
There's a famous Russian salad called "herring under a fur coat." This is our vegan adaptation of that salad using nori instead of herring. We also used homemade vegan mayonnaise for this recipe.
Warning: This is time consuming, but definitely worth the delicious effort. Serve it like pieces of a cake!
Ingredients:
1 large potato
1 large carrot
1 large beet
2-3 pickles
1/2 cup peas
2-3 sheets of nori seaweed, cut into smaller pieces and wet slightly
1/2 cup vegan mayonnaise
Herbs: dill and cilantro
Salt and pepper to taste
Method:
Boil or steam your potato, carrot and beet until tender. The beet will take longest. Use a grater to grate each of these ingredients separately. Grate the pickles as well.
Using a plate, spread a thin layer of mayonnaise as a base. Then layer the grated potato over the mayonnaise, followed by a layer of nori. Next come the carrots, cover with thin layer of mayonnaise, then nori. Next, mix your pickles and peas, then thin layer of nori. Finally, mix remaining mayonnaise with the grated beets, as well as salt and pepper to taste. Spread this last layer as if it is icing on a cake, forming the salad into your desired shape. Dust with herbs.
Cover the salad and chill in refridgerator for at least 2 hours, preferably overnight. Cut and serve like cake slices.
Bon appetite! Всем счастья!
There's a famous Russian salad called "herring under a fur coat." This is our vegan adaptation of that salad using nori instead of herring. We also used homemade vegan mayonnaise for this recipe.
Warning: This is time consuming, but definitely worth the delicious effort. Serve it like pieces of a cake!
Ingredients:
1 large potato
1 large carrot
1 large beet
2-3 pickles
1/2 cup peas
2-3 sheets of nori seaweed, cut into smaller pieces and wet slightly
1/2 cup vegan mayonnaise
Herbs: dill and cilantro
Salt and pepper to taste
Method:
Boil or steam your potato, carrot and beet until tender. The beet will take longest. Use a grater to grate each of these ingredients separately. Grate the pickles as well.
Using a plate, spread a thin layer of mayonnaise as a base. Then layer the grated potato over the mayonnaise, followed by a layer of nori. Next come the carrots, cover with thin layer of mayonnaise, then nori. Next, mix your pickles and peas, then thin layer of nori. Finally, mix remaining mayonnaise with the grated beets, as well as salt and pepper to taste. Spread this last layer as if it is icing on a cake, forming the salad into your desired shape. Dust with herbs.
Cover the salad and chill in refridgerator for at least 2 hours, preferably overnight. Cut and serve like cake slices.
Bon appetite! Всем счастья!
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