4 slices Millet Bread, thawed (use another gluten-free bread if unavailable)
- 1/2 cup cashews, soaked overnight
- 1 tsp lemon, juiced, more to taste
- 2 Tbs olive oil
- 1/4 cup water, use only as much as needed
- salt to taste
- 1/2 cup arame, lightly packed
- 2 Tbs sesame oil
- 1 Tbs tamari, more to taste
- 1 cloves garlic, minced
- 1 small shallots, minced
- 2 tsp grated ginger with juice
- lemon juice, to taste
- 1 small bunch chives, finely chopped
- salt, to taste
1. Preheat oven to 375 F.
2. Cut the crusts off of the millet bread. Cut the bread into six squares. Make sure the squares are evenly sized.
3. Place millet croutons on parchment-lined baking sheets. Toast for about 20 minutes, or until lightly browned, flipping over halfway through.
1. Add cashews, lemon juice and olive oil to a blender
2. Start blending on low and slowly add just enough water so that you can blend on high. Blend on high until the cashew cream yields a creamy consistency.
3. Add lemon and salt to taste and transfer to a squeeze bottle or pastry bag.
1. Soak the seaweed in water for 20 minutes.
2. Heat 1 Tbs sesame oil in a medium pan and saute seaweed over medium heat for about 4 minutes. Add enough water to just cover and bring to a boil. Add tamari and cook until all liquid is evaporated, about 10 minutes longer.
3. Remove seaweed to a cutting board, finely chop, and place in a bowl.
4. Using the same pan, add the rest of the sesame oil and saute the garlic and shallots over medium-low heat until translucent. Add to the bowl with the seaweed and add the grated ginger and juice a little at a time. Make sure the mixture does not get too spicy!
5. Season the mixture with lemon juice and more tamari or salt as needed.
1. Add a generous dollop of cashew cream to a millet crouton. Top with a small dollop of caviar. Finish with minced chives.