Peel, quarter and deseed bell peppers, making sure to trim out the white veins along the inside of each pepper.
Add remaining ingredients to a medium-size saucepan and heat, stirring to dissolve the honey.
Add trimmed bell peppers to the mixture and simmer for twenty minutes.
Off-heat allow the peppers to infuse in the mixture for one hour.
Store along with the mixture and refrigerate in an airtight container for up to one week.
INSTRUCTIONS FOR THE VEGAN SMOKED SALMON CANAPES:
Place a small amount of miso-edamame spread* on a rice cracker, layer with a piece of the bell pepper (cutting down each pepper quarter to accommodate the size of the cracker) and finish with a dollop of plant-based cream cheese and a sprinkling of minced chives and togarashi.
INSTRUCTIONS FOR THE VEGAN SMOKED SALMON AND BEET EGG SALAD OPEN-FACED SANDWICH:
On a lightly toasted slice of rye or sourdough bread, arrange thinly sliced cucumbers.
Place a layer of beet egg salad** over the sliced cucumbers and top with a generous mound of the marinated peppers, thinly sliced red onion, fresh dill, and capers.
Drizzle with extra-virgin olive oil and serve.
*Steam a 12-ounce bag of frozen edamame until fully cooked. In a high-speed blender, Vitamix or food processor, combine ⅓-½ cup cold water, 2 Tbsp. oil (avocado, extra-virgin olive oil, or algae oil), 1 Tbsp. Lemon juice, 2 tsp. White miso, 1 tsp. Salt and process into a smooth paste. Correct for seasoning. Refrigerate in an airtight container for up to one week.
**Beet egg salad can be made by adding chopped hard cooked eggs, vegan mayo and mustard, and salt, to taste, to diced pickled beets (Love Beets is an organic brand that works well in this recipe).