Kind Caviar?! - Product Review. Recipe.

Today I bring you plant-based Caviar! Read on. You are going to be amazed. Truth.

I am beginning to realise that there isn’t any animal/fish food product a vegan can’t recreate. The very nature of the belief system and a solution focussed attitude is making it easy for people with a meat diet to embrace plant-based food. I find it endlessly fascinating. A product not just for vegans/pescatarians but for anyone who cares about their health, the planet and anyone who loves food.

This insanely creative vegan faux caviar. Texture and decadence of caviar but it is made from seaweed.

Jens Moller, a Danish … was working on a science project to demonstrate to his children how seaweed can capture enzymes. To his dismay, his experiment failed but small beads formed and the water turned red. It wasn’t until weeks later that a lightbulb moment made him realise the beads looked and behaved like caviar. It took him several years of tinkering before Jens had a product he could finally patent and sell. Sold widely in Europe and now in the US by Plant Based Foods

Cavi-Art is a plant based product that looks like traditional caviar. The company offer 5 vegan flavours. Black (made to emulate Beluga), Orange Red, Yellow, Wasabi, Salmon It has a multitude of benefits. Here is a list;

It’s a fraction of the price of traditional caviar.
It is cholesterol-free. Packed with health enhancing micro-nutrients. Seaweed has been used for centuries by the Japanese to increase health and longevity.
It has a very low fat and salt content.
It has a LONG shelf-life. Keeps in the fridge after opening for 3 months. But you’ll eat it all up before then anyhow.
Environmentally friendly. Sustainable.
Fish kind. The extraction of caviar (eggs taken from the body of a fish) is a horrible and cruel process. Google it!
It looks beautiful, and effortlessly adds a touch of theatre and glamour to your plate. The texture adds a new dimension to ordinary meals so easily. Fabulous as a garnish. Just open the pot and spoon it over your dish, or mix with vegan sauces. Great for dinner parties. Impressive AND a conversation starter.
Perfect for chefs AND home cooks.
Nutritional info per 100g: 13 kcal, 1-2g protein, 1-2g carbs, 0-1g fat.

Take a look at the website. They have a plentiful supply of recipes.

Ranging from simple to gourmet. I’m trying these soon!

Artichoke leaf with crispy oyster mushroom topped with shallot puree, bernaise sauce and black Cavi-art.
Simple Cavi-Art stuffed nori rolls and avocado cups.
Blinis.
Cavi-art cream.
Steamed asparagus with vegan wasabi creme fraiche.

Recipes devised by a result of collaboration with Suzanne Ericsson & Nina Andersson and some devised by Vegan Chef Tal Ronnen. Author of The Conscious Cook

I whipped up a quick entree using Salmon Cavi-Art. A seaweed party! The pasta (noodles) are made from kelp. They are a wonderful low carb and low fat substitute for flour pasta. One serving: 6 calories. 1g carbs. 0g fat! Wow! I made a plant-based Alfredo Sauce. Click for recipe. Used scissors to snip over some fresh dill and fennel. Then spooned over the salmony pink beads. It was delicious, and so fun. We eat with our eyes too, right?!

It passed the ‘carnivore’ test. I actually witnessed my friend eating it out of jar with a spoon!

Suzanne is the woman behind Plant Based Foods, who brings you Cavi-art in the USA. I asked Suzanne what currently is her favourite way to eat Cavi-Art. She excitedly posted me a picture of her evening meal - Roasted Potatoes & with Melting Mayo and Vegan Salmon Cavi-Art.

“My favorite ways and also easy to make are, mixed with a little Veganaise and either fresh dill, finely chopped onion or chives with avocado or on roasted potatoes. I have attached a picture of what I had for dinner yesterday, I used Vegan Salmon and Yellow Cavi-art, vegan sour cream and chives with the potatoes.”