Hummus in rye boats

Another twist on this classic, today with lime juice and fresh herbs... served in small, delicious "boats" from Linkusuo.

Serves 6 to 8 (as an appetizer):
Chickpeas (400g - canned)
Fresh herbs (- parsley, chives, coriander - to taste)
Lime juice (2 tbsp)
Garlic (1 cloves - crushed)
Tahini (2 tbsp)
Extra virgin olive oil (2 tbsp)

1) Drain the chickpeas and rinse.
2) Combine the chickpeas, herbs, lime juice, garlic, tahini, in a food processor, and blend to a creamy purée.
3) Add more lime juice or olive oil to taste. 
4 ) Fill in the Original Rye Crisp and serve as an appetizer or a small ... but nutritious meal... delicious :)

Cashewcake

Soft, delicious and full-bodied... almost raw, vegan... 

Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)

For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)

1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky. 
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.

Tofu Fingers

Serves 2:
Soy sauce (2 tbsp)
Water (1 tbsp)
Garlic (minced - 1 tsp)
Ginger (grated - 1 tsp)
Lime (1 - juice)
Tofu (firm, large stripes - 250g)
Corn flour (enough to coat)
Sesame seeds (1 tbsp)
Black Pepper
Olive oil

1) Mix together the soy sauce, water, garlic, lime and ginger in a medium-sized bowl.
2) Add the tofu, coat in the mixture and allow to marinate for 15 minutes or longer if possible.
3) Mix the flour, the sesame seeds and the pepper.
3) Set aside the liquid mixture and drain the tofu. Dredge the tofu in the flour mixture, coating it on all sides
4) Place a sauté pan or wok over high heat. When smoking, add just enough of the olive oil to coat the bottom of the pan. Add the tofu and cook until is brown.

Vegan Salami

Serves 4:
Raw Cashews (100g)
Flaxseed (3g)
Onion (3g - powder)
Sea salt (1 tsp)
Mustard (5g)
Pepper (1/2 tsp)
Water (300 ml)
Lime juice (1 tbsp)
Ketchup (30g)
Agar flakes (5g)
Cornstarch (7g)

1) Lightly oil 2 small ramekins.
2) Finely grind the cashews in a food processor. Add the flaxseed, onion powder, salt and pepper. Reserve.
3) In the food processor mix water, mustard, ketchup, lime, agar and cornstarch. Bring to a simmer, in a saucepan, over low heat until the agar is dissolved, stirring occasionally.
4) Add the cashew mixture and stir until it's smooth and creamy.
5) Then remove from heat and pour immediately into the ramekins.
6) Cover and refrigerate at least 4 hours.