Chermoula, a North African sauce traditionally paired with grilled seafood, has many variations. This one is a lighter, green version as opposed to the red variety that often contains a lot of chili peppers and paprika. It’s garlicky, lemony, and herbaceous notes make it perfect as a marinade, in dressings, or alone as a simple condiment. Try it on vegetables and tofu! I use it on savory grilled portobello mushrooms at my Moroccan-themed pop-up dinners. It’s also an extremely simple recipe – just grab your herbs and your food processor!
This vegan lox recipe provides the savory and smoky notes of traditional smoked salmon…sans the salmon! This vegan lox is also the perfect excuse to add to your culinary gadgets collection. Handheld smoke guns are perfect for quickly infusing flavor without firing up the backyard grill or smoker. Not enough cabinet space? You can use liquid smoke, too. So get cooking – this vegan lox is just begging to appear on your next brunch platter.