NY Style (Vegan) Bagels and Lox
This recipe is best made ahead allowing the carrots to cool. The carrots like to marinate for at least a day.
1 lb of carrots thinly sliced
1/4 cup of soy sauce or tamari
1 tablespoon of liquid smoke
1/4 cup of maple syrup
2 tablespoons of fresh or dried dill
2 tablespoons of nori flakes
1/4 cup of lemon juice and zest of lemon
In a shallow pan or ziplock bag marinate raw carrot slices for 1-3 days.
Preheat oven to 300*
In a roasting pan with at least 2 inch sides place carrots and marinade in pan and roast for 90 minutes until carrots are smooth and cooked through.
Remove from liquid and serve. Reserve liqoud for another marinade great for tofu or tempeh.
Cashew Cream Cheese
1 cup of overnight soaked cashews, drained
1/4 cup of lemon juice
3 tablespoons of nutritional yeast
salt to taste
water to reach desired texture
chive or green onion (optional)
In a powderful blender such as vitamix, mix all ingredients together until smooth on high powder adding water as needed to reach desire creamy texture.
Serve Lox and Cream cheese with your favorite toasted vegan bagel, capers, red onion, thinly sliced cucumber, heirloom tomatoes or with jams and fruits.
Perfect for an easy brunch to set up buffet style or for breakfast for overnight guests.