You know how sometimes you get something in your mind and you don’t know where it came from, if you’re just making it up or you heard it somewhere but it just sounds right to you? Well that happened to me recently and my mind wouldn’t let go of it so I decided to bring it to life, come what may.
Back in the days when using animals for food and toiletries was the norm for me, I wasn’t a big fan of carpaccio. I mean I had it a few times but it wasn’t as ooh-la-la as I imagined it to be in my mind and, well that was that.
But recently I kept thinking about making a veggie carpaccio or should I say a carpaccio style salad. I wasn’t trying to take a vegetable and turn it into some type of seafood and I had no plans to use any type of vegan meat alternative so that it was as authentic as vegan carpaccio could be.
So what was in my mind?
Basically it was thinly sliced vegetables with a nice citrus (or not) dressing drizzled on top.
Weird, right?
I know, I know. But when you spend most of each day deep in the writing cave, this is the weird stuff you come up with. If you’ll bear with me, we can all think of this as my first draft. The bones are there but it needs a lot of work before I can fully flesh it out, or in this case make it at least look more appetizing.
If you have any tips–that do NOT require me using my mandolin–I’m happy to hear them!
What You’ll Need:
*Cutting Board
*Sharp knife
*Mandolin or slicing option on food processor (as I’m writing this I remembered this second one was an option and would’ve made my vegan carpaccio salad a lot prettier!)
Ingredients:
*Tomato
*Cucumber
*Vegan Gouda
*Radish sprouts (or whatever you have)
*Scallions
*Green olives (rough chopped)
*Capers (chopped)
*Balsamic vinegar
Instructions:
*Slice cucumber, tomato, cheese and scallions very thin. Weigh and set aside.
*Chop capers and green olives and toss together in a small ramekin.
*Layer the salad as follows: tomato, cucumber, vegan gouda, olives & capers and then sprouts. Drizzle with balsamic vinegar or whatever citrus concoction you prefer.
*I topped with a small spoon of chili paste but that’s totally optional.
And that’s pretty much it. The prep work might take some time, though not if you use one of the useful kitchen devices I mentioned above, and if you do that, well this should be an elegant looking, delicious and calorie friendly meal.
So…what do you think? Edible or nah?
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The Spicy Spatula 
Whatcha think?