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Smoked Salmon and Cream Cheese Sproutwheels

What you need: 

Vegelox:
1 cup carrot juice pulp
1/4 cup red onion, finely chopped
1/4 cup parsley, finely chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon salt
3-4 dashes liquid smoke
2 tablespoons dulse flakes Cream Cheese:
3/4 cup soaked cashews
1 tablespoon lemon juice
1 tablespoon water
1 tablespoon olive oil
salt, to taste Rolls:
2 sprouted grain tortillas
sprouts, to taste (I use alfalfa)

What you do: 

1. For vegelox and cream cheese, combine all ingredients (vegelox and cream cheese ingredients separately) in food processor, and process until combined. Taste and adjust condiments as necessary.
2. For assembly, warm 2 sprouted grain tortillas (they must be warm or else it will be difficult to roll), spread a layer of cream cheese onto tortillas then spread on vegelox. I find its easier to spread it with your hands.
3. Next layer sprouts, and roll. Once rolled, cut into 1" thick slices and secure with toothpick.
The tortilla used is a sprouted grain, which isn't gluten-free but it's the healthier alternative to a regular flour tortilla. These were so so good, I finally have somewhat satisfied my smoked salmon void, one step at a time.
For more recipes like this: http://www.sketch-freeveganeating.blogspot.com
Source of recipe: Jenn and I travelled to Montreal a few weeks ago to visit some friends and we went to Aux Vivres. We both were craving a substantial sandwich so she got the "BLT" with coconut bacon, it was actually not bad. And I got the Vegelox sandwich. I could not believe how much it tasted like salmon, we were floored! So, I was searching for a "mock" salmon salad and came across this blog and they had the actual recipe for vegelox posted; I don't know how they got it but I'm so glad I found it. I decided to make a vegan cream cheese and make pinwheels! Or rather sproutwheels. I even made carrot juice, just to use the pulp.

Preparation Time: 
20 minutes, Cooking time: 0 minutes
Cooking Time: 
0 minutes
Servings: 
12-14

SO HOW'D IT GO?

Made this just now, and i am in awe of how close the texture is to smoked salmon. My 4 year old asked several times after taking a bite if there was meat in it. I used tofuti cream cheese, and didn't slice it into pinwheels just left it in a wrap. this is going to be a good quick go to recipe for all the left over carrot pulp. thanks.

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I really want to make this (maybe as a sushi roll?), but I don't have a juicer. Is there another way I can make carrot pulp? Would putting it in a blender and then straining it work?

You would have to blend it very fine. If you have a fine sieve, I would use that to push the juice through while straining the pulp... Otherwise I'd just take a couple layers of cheese cloth and just squeeze the juice through. Then you'll have your pulp and the juice to use in another application.  ;)b

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I really want to make this (maybe as a sushi roll?), but I don't have a juicer. Is there another way I can make carrot pulp? Would putting it in a blender and then straining it work?

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Sounds delicious... do you have a picture, I would love to see the end result!

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