Carrot Lox
Have you heard of Carrot Lox? I first enjoyed it a local vegan restaurant and—you know me—I had to try it for myself. It was a great success! It’s a perfect addition to some whole grain bagels and my homemade cultured cream cheese! I also garnished it with some sliced cucumber, fresh dill and capers. Divine! I hope you’ll try it for yourself.
Ingredients
2 large carrots, thinly sliced
1/4 cup tamari or low-sodium soy sauce
1/4 cup water
2 TBS maple syrup
1 tsp smoked paprika (see note)
1 tsp onion powder (or granules)
1/2 tsp garlic powder (or granules)
Method
Use a sharp knife or vegetable peeler to get as many lengthwise thin slices of carrot as you can. This is the hardest part, trust me. I peeled mine first and wound up using a knife. And I won't lie, it was tricky!
Steam the carrot slices until just tender (about 10 minutes). Don't overcook or they will be hard to work with later.
Mix the remaining marinade ingredients in a shallow bowl and marinate the carrot slices for several hours or overnight. Make sure the marinating liquid is evenly distributed and you may want to turn the carrots in the liquid every so often.
Rinse with water and pat dry before serving.
Add love and serve! 💗
Serves 4. Enjoy!
Notes
I used smoked paprika for these instead of liquid smoke, which many other recipes call for. I am not a fan of liquid smoke and the chemicals that are in many of them. Of course, you can use it if you prefer, just about a teaspoon is all you would need.