I love it when people look at something I’ve made and declare “that doesn’t look vegan!”
I think there’s a standard mindset still that “vegan” can’t mean fun or fattening or junky, because you guys, it really, really can. So many people still equate the word “vegan” with “healthy” and while that’s often true, I love the idea of junk food for all, even vegans.
Yes, I love a good salad or a stir fry, but I also love cookies and cake! We need a balance in our lives.
One thing Michael and I love to do is go down to Granville Island and pick up bagels and cream cheese from Seigels. His fave combo is the rosemary rock salt bagels with smoked salmon cream cheese.
I recently got some new vegan cream cheese that I was pretty excited to try out, because let’s be real, vegan cream cheeses are not that great, really.
But this one, from Earth’s Own Organics is actually pretty good, and I started thinking about all the ways I could use it. Like in an icing for a carrot cake. Or on bagels??? Yes! With the vegan equivalent of smoked salmon?? Okay!!
I’d made this carrot lox once or twice before. The key to this recipe is cutting the carrots into really thin shreds. The best way to do that is with a vegetable peeler.
By the way, if you don’t want to wait the day or so for it to marinade (this recipe does take a while to make, but to be fair, so does actual lox), then check out the carrot lox from Save da Sea.
Top your bagels with all the traditional ingredients: the cream cheese, carrot lox, thinly sliced onions, capers and dill. Delish!!
- 3 large Carrots
- 1 cup sea salt
- 1 tsp miso paste dissolved in 1/4 cup boiling water
- 2 tbsp soy sauce
- 4 tbsp neutral oil (like canola)
- 2 tbsp rice wine vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 5-6 drops hickory smoke flavouring
- 1 sheet nori whizzed up to crumbs in a blender/food processor
- In a roasting pan large enough to accommodate the carrots, place 1/2 the salt and then nestle the carrots in it. Bake in a pre-heated hot oven (around 400-425 degrees) for about 40 minutes to an hour. You want the carrots to be tender, but not mush. You need them to hold together enough for the next step of the process.
- Remove from oven and set aside to cool until you can handle them.
- While you are waiting for them to cool, assemble the marinade in a container with a flat bottom and a tightly-fitting lid.
- Using a peeler, hold one end of the carrot and carefully peel off strips. Place the strips in the marinade.
- Allow to marinade in the fridge overnight. Store remainder in a mason jar in the fridge in the marinade (they get better the more time they spend in there).
- Serve with vegan cream cheese, dill, capers, thinly-sliced onions and cucumbers.