Mock Caviar Recipes

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BELUGA LENTIL CAVIAR ON BLINI



Beluga Lentil Caviar on Blini image

Provided by Roberto Martin

Categories     Appetizer     Cocktail Party     Vegetarian     Wedding     Legume     Lentil     Shower     Healthy     Vegan     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Kosher

Yield Makes 18 blini

Number Of Ingredients 17

Beluga Lentil Caviar
1/2 cup black beluga lentils
2 cups water
2 teaspoons kosher salt
2 tablespoons minced capers, packed in brine
2 tablespoons brine from the caper jar
Vegan Sour "Cream"
4 tablespoons vegan mayonnaise
1 tablespoon Miso Mayo or white miso paste
Blini
1/2 cup buckwheat flour
1/2 cup organic, unbleached, all-purpose flour
2 teaspoons baking powder
1 1/4 cups nondairy milk (almond, soy, or rice)
3 tablespoons vegan butter, melted
Vegan butter or nonstick cooking spray, as needed
1/2 bunch fresh chives, minced for garnish

Steps:

  • Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
  • Drain the cooked lentils and place them in medium bowl. Add the salt, capers, and caper brine. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
  • Make the vegan sauce: Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
  • Make the blini: In a medium bowl, combine the flours and baking powder. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
  • Heat a large nonstick pan over medium heat. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
  • Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives. Serve immediately.

SOUTHWESTERN CAVIAR (MOCK CAVIAR)



Southwestern Caviar (Mock Caviar) image

A beautiful presentation for a dip, this is one recipe that always ends with a clean platter. This recipe is an adaptation over the years from an old southwestern cookbook (I don't know where it ended up, but it was one of my first ever cookbooks). This is one of the recipes I keep in my camping recipe book because it's so easy to make ahead & then plate when we're ready to snack. Cook time reflects marinating time.

Provided by Tinkerbell

Categories     Black Beans

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 (15 ounce) can black beans, rinse & drain
1 (4 ounce) can chopped black olives, drain
1/4 cup white onion, finely chopped
1 -2 tablespoon garlic, minced
2 tablespoons olive oil
2 tablespoons lime juice (fresh squeezed recommended)
1/4-1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin
1/4 teaspoon sea salt, fine ground
1/8-1/4 teaspoon fresh ground black pepper
1 (8 ounce) package cream cheese, softened & stirred well
3 hard-boiled eggs, chopped
3 green onions, sliced
tortilla chips, for serving

Steps:

  • In small bowl with sealing lid, combine all ingredients except cream cheese, egg & green onion. Cover & refrigerate at least 2 hours.
  • Before serving, on medium (8-10 inch) platter (I use a round one) spread cream cheese out into large round circle.
  • Carefully spread marinated bean mixture over cream cheese, also in a circle, but leaving about 1/2 inch ring of cream cheese showing around the outer edge.
  • Arrange chopped egg on top of bean mixture in a ring around the outer 2/3 of the beans, this time leave a circle of area in the center uncovered.
  • Sprinkle green onion in center of the egg ring.
  • Serve with tortilla chips or strips.

Nutrition Facts : Calories 309, Fat 22.7, SaturatedFat 10.1, Cholesterol 147.6, Sodium 407.1, Carbohydrate 16.8, Fiber 5.4, Sugar 0.9, Protein 11

TEACHER'S CAVIAR



Teacher's Caviar image

I love the fresh flavors, colors and convenience of this dish. It adds fun to a workday lunch without adding inches to the waistline or putting a dent in the food budget. This can be served immediately or chilled in the morning and eaten at lunch time! It's delicious with baked tortilla chips or spooned over grilled chicken.-Ellen Finger, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 8 cups.

Number Of Ingredients 14

2 cans (15 ounces each) black beans, rinsed and drained
2 medium tomatoes, seeded and chopped
1-1/2 cups frozen corn, thawed
1 medium ripe avocado, peeled and cubed
1 can (8 ounces) unsweetened pineapple chunks, drained and quartered
1 medium sweet orange pepper, chopped
6 green onions, thinly sliced
1/2 cup minced fresh cilantro
1/3 cup lime juice
2 tablespoons olive oil
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Baked tortilla chip scoops

Steps:

  • In a large bowl, combine the first eight ingredients. , In a small bowl, whisk the lime juice, oil, honey, salt and cayenne. Pour over bean mixture; toss to coat. Serve with baked chips.

Nutrition Facts : Calories 56 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 90mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CAVIAR MOUSSE



Caviar Mousse image

Provided by Marian Burros

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

3 hard-cooked eggs
1/4 pound soft butter
1 medium onion, finely chopped
1/2 pint sour cream
4 to 6 ounces black caviar
Melba toast

Steps:

  • Blend the eggs with the butter in food processor, or mash to blend thoroughly. Spread the egg-butter mixture in a small serving bowl.
  • Mix onion with sour cream and spoon over egg mixture. Refrigerate overnight.
  • To serve, top with caviar and pass with Melba toast.

MOCK CAVIAR



Mock Caviar image

This olive salsa is delicious served with corn chips!

Provided by Susan Navarrete

Categories     Salsa

Time 8h5m

Yield 20

Number Of Ingredients 9

2 (6 ounce) cans chopped black olives
2 (4 ounce) cans diced green chiles
1 (14.5 ounce) can diced tomatoes
3 green onions, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon ground black pepper
1 pinch seasoning salt

Steps:

  • In a medium mixing bowl, mix together olives, green chilies, tomatoes, green onions, garlic, olive oil, vinegar, black pepper, and seasoned salt. Cover, and chill overnight. Serve cold or at room temperature.

Nutrition Facts : Calories 33.5 calories, Carbohydrate 2.7 g, Fat 2.5 g, Fiber 0.9 g, Protein 0.5 g, SaturatedFat 0.3 g, Sodium 337.7 mg, Sugar 0.9 g

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