A doctor once told my mum that it was more likely for her to get struck by lightning and win the lottery twice than get pregnant. He was an asshole but that’s not the point of this story. For some reason, people always give me the credit for my miraculous conception. They always say things like “your mother’s so lucky” or “aren’t you a miracle baby” or “you’re so special” which is really lovely but completely misguided. But what does lox have to do with this? Read on.
My mum deserves all the credit. She was the one who carried me in her womb for nine months. I didn’t really have to do anything other than live off her body like a parasite. In fact, I made the whole thing unnecessarily difficult by getting fairly pudgy, tangling my body into a pretzel-shape, jamming myself under her ribs and refusing to come out. Sorry Mum!
In honour of Mother’s Day, I would like to celebrate the fact that my mum has not been struck by lightning. Although, I must admit I’m a tad disappointed she hasn’t won the lottery yet. There’s still time. Hopefully, when I get back to Canada she can buy me a house with her winnings.
In all seriousness, my mum deserves to be celebrated today because she is a wonderful, strong, hardworking mother. She has raised/is raising six unique children who are still trying to sort out how life works and that’s a euphemism in case you didn’t catch that. My mum accepts us for who we are. Most importantly, she loves us in spite of our cynicism, our lack of appreciation for her dachshund and our poor financial planning skills. She is seriously the best mother. Yesterday, I told my best friend that it was great to have an awesome mum but also daunting because I will never be able to live-up to her Mother Theresa like status, which sounds depressing but I was just trying to communicate that my mum is on a whole other level when it comes to being human.
So without further ado Happy Mother’s Day. I dedicate this vegan lox recipe to you which was inspired by Olives for Dinner. I know how you feel about smoked salmon and cream cheese but you’ll feel even better about this because no mothers were harmed in the making of this recipe. Love you!
Golden Beetroot Lox
- 3 medium sized beetroots
- 2 tbsp. olive oil
- 1 packet crushed seaweed snacks
- 2 tsp. liquid smoke
- 2 tbsp. lemon juice
- cracked black pepper
- Bake beetroots wrapped in tinfoil at 375° until soft. You should be able to easily prick with fork or pass a knife through to the centre of the beetroot.
- Meanwhile, combine all ingredients for the marinade except the black pepper.
- Remove skins from beetroot. This is easier to do once they have cooled a little and aren’t too hot to handle.
- Slice thinly.
- Lay out slices on a tray or inside a large container.
- Coat the slices in the marinade by pouring it evenly over the beetroot and then brushing it on. If you don’t have a brush just use your hands.
- Crack the black pepper over top before placing in fridge.
- Let marinade for 48 hours before serving. This will keep in the fridge for about a week.