Carrot Lox on Crackers & Cheeze (raw vegan) by #RawChefYin.
These canapés are made from 3 components - the crackers, carrot lox and cashew cheese. All made from scratch with a lot of love. 😍💖
✳️Here’s a sneak peek into how I make them:✳️
Crackers - I soak the sunflower seeds for 4 hours to remove the enzyme inhibitors. It’s rinsed twice to ensure they are clean. Then they’re dehydrated at 45 degrees Celsius for 6 hours or so until dry so that the nutrients are preserved. After that I grind them in my Thermomix till the seeds turn into flour-like consistency. I add in seasonings such as organic pink Himalayan salt and organic nutritional yeast. There are aromatic herbs such as oregano, thyme and rosemary. I roll the mixture out onto my Paraflexx sheets - it has to be not too thick, if it’s thick, it won’t be crispy. But it can’t be too thin either, because it can’t hold the weight of the cheeze and carrot lox. And then I score them carefully with a pizza cutter. I have to be careful so that I get a nice square and I have to keep the lines as straight and as even as possible. It then goes back into the dehydrator, again at low heat so that none of the goodness is destroyed by high heat. I wait until the tops of the crackers are dry and then I flip them over onto a mesh sheet to dry the other side. It’s a patient wait. This batch took me around 50 hours or so before I achieved the cracker consistency I was looking for. 😮
Yes, it takes a lot of time but I feel it’s worth the effort.🤗😀 If you prefer to just eat and enjoy them, come for the Golden Night Supper Club with Chef Tina Barrat & Raw Chef Yin on Saturday 2 March 2019!
A 5-course 'Golden Themed' Raw Vegan Experience:
1⃣ canapé - carrot lox on crackers & cheeze
2⃣ starter - clear broth with micro greens & flowers
3⃣ entrée - golden surprise salad with Thai accents
4⃣ mains - “roasted scallops” & gnocchi with French organic saffron sauce
5⃣ dessert - passion fruit ice cream & banoffee square
☕Organic coffee, organic tea or orange ginger kombucha
RM240 per person
RESERVE YOUR SEAT NOW!
Please confirm reservation with advanced payment in full, which is non-refundable. Payment can be made in shop or send a DM (direct message) to Fittie Sense via their Facebook page at https://www.facebook.com/myfittiesense/
for online banking details.
Saturday 2 March 2019
Arrival from 5.30pm.
Maximum 30 seats. As all guests will be dining together, the event starts at 6.00pm sharp.
23A Jalan Telawi 3, Bangsar Baru
59100 Kuala Lumpur, Malaysia