Do you lie awake at night drooling over memories of bagels schmeared with cream cheese and piled high with Lox and capers?
We can make that a vegan dream come true!
If you're not familiar with Lox, it is traditionally made from thinly sliced smoked salmon. Our carrot version has the same rich smokey taste with none of the fish... or the fat.
And bonus - it's so easy! You can pull together an impressive spread like this for the whole family in about the same amount of time it takes to finish your favourite latte.
With something for everyone, this healthy and delicious Easter brunch idea is sure to impress even your fussiest guests.
Make your Carrot Lox
4 carrots, pealed and cleaned
1 Tbsp. soy sauce or tamari
1 tsp. Dulse flakes or other seaweed flakes
1/2- 3/4 tsp. liquid smoke
Juice from 1/2 a lemon
Preheat the oven to 400 degrees F.
Slice the carrots into long, thin strips using a carrot peeler. In a small bowl, mix together soy sauce, Dulse flakes and liquid smoke.
Line a shallow oven proof pan (like a pie dish) with aluminum foil. Place the carrots onto the aluminum foil and drizzle with the soy sauce mixture. Toss the carrot strips with the marinade and then fold the aluminum foil up around the carrots into a pouch.
Bake the carrot lox at 400 degrees F for 15 minutes. Remove from the oven and allow it to cool completely. You can put them in the fridge to speed up the process. Just before serving squeeze the lemon juice all over the carrot lox and toss to coat.
Assemble your Cream Cheese and Lox Platter