Valentines Day is traditionally all about the confectionary treats – from candy hearts to heart shaped boxes of chocolates – as an expression of love and devotion. Makes sense as we all swoon over sweets, especially of the cacao variety.
OK. This isn’t that Valentine’s Day recipe article.
This Valentine’s Day recipe is designed to titillate the salty sensors in your taste buds.
Roasted Red New Potatoes with Sour Cream and “Caviar.” These savory bonbons feel indulgent without breaking the bank and are 100% plant-based thanks to an incredible caviar replacement product from Denmark, Cavi-art. Made from seaweed, its creators have mimicked the look and mouth feel of fish roe, in order to preserve the delicate ecosystems of the oceans and fresh water rivers, as well as harming no fish. The taste? A bit salty, a bit briny and definitely calling out to caviar lovers and haters, as it is milder and sweeter on the tongue. If you think you don’t like caviar you might want to try this!
Paired with a chilled glass of champagne, sharing these decadent morsels with your special someone doesn’t get more romantic.
Please note that I don’t give amounts for this recipe. Make just a few potatoes for two for Valentine’s Day or a whole sheet pan full for your Super Bowl party!
You can find Cavil-art locally in Los Angeles at Besties’ Vegan Paradise. It is also available online.
Happy Valentine’s Day!
Roasted New Potatoes with Sour Cream and “Caviar”
Small red new potatoes of similar size,
Extra virgin olive oil
Plant based sour cream
Cavi-art black caviar
Cavi-art orange caviar
Fresh chopped parsley
Preheat oven to 375 degrees convection roast or 400 degrees in a regular oven. Line a sheet pan with parchment paper or foil.
Scrub and thoroughly dry the potatoes. Coat each potato in oil and a generous amount of kosher salt. Spread evenly on the sheet pan. Roast for about 30 minutes turning over halfway, until cooked through.
Remove pan from the oven and let potatoes rest at least 20 minutes. This will make it easier to handle the potatoes to cut them. With a sharp knife, cut off the tip end of each potato so they will sit without wobbling on a plate. Then cut the potato in half. If the potatoes are still steaming you will want to wait for them to cool a bit more as the sour cream will melt.
Put a dollop of sour cream and then a small dollop of the Cavi-art on each potato. Arrange on a service plate. Strew the plate with a bit of chopped parsley for presentation and serve.
They are delicious warm, room temperature and even chilled.
You can make the potatoes ahead of time and let them rest at room temperature or in the fridge. If chilling, take them out 30 minutes ahead.
Refrigerate any leftovers.
About Deborah Brooks
Deborah is currently a documentary film producer. She is also a former certified personal trainer and fitness nutrition coach. The shutdown of business due to Covid-19 and the implication of an animal wet market connection caused her to rethink her high animal protein food lifestyle. She has spent the last year exploring the world of plant based eating for her own health as well as the health of the planet and all of its sentient beings. Her recipes can be found on Instagram. She would love you to follow along on her journey.
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