Jun 15, 2020

Carrot Lox

 

Greetings beautiful ones! OH my… I’ve been absent for way too long, yes? Well, I do have a rather good excuse…

Mountain Man and I moved our homestead to a lovely little town (yes, still in the mountains) in October of last year. It’s a gorgeous piece of land with an historic home AND a blueberry orchard with over 900 plants! So the plan was to create a one-of-a-kind, plant-based Bed & Breakfast retreat! But then, as the fates would have it, not long after we moved in, I fell and broke my shoulder/upper arm! OW! It’s been SEVEN long months of healing. Let me tell you, this is NOT something you want to experience. I’ll spare the gory details but suffice it to say I was in no shape to create a new business, take care of this huge house, or even do any posting. I’m still working on the final soft tissue repair and SLOWLY getting back my range of motion. But here I am! Finally.

Today is a milestone for me, being able to, at long last, share a lovely recipe with you for this incredible breakfast/brunch treat. Nice timing for Father’s Day, right?

Carrot Lox. I’ve had it out at 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. 🙂 

Healthy trails,

 

 

 

 

P.S. There is some work happening on my website… and you may or may not be able to leave a comment. We’re working on this! Thanks for your patience.

 

Carrot Lox

Prep Time: 20 minutes

Cook Time: 7 hours

Yield: makes enough for about 4 serviings

A delightful plant-based version of a breakfast favorite!

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

  1. 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!
  2. Steam the carrot slices until just tender (about 10 minutes). Don't overcook or they will be hard to work with later.
  3. Mix the remaining 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.
  4. Rinse with water and pat dry before serving.
  5. That's it! Adorn your bagel and enjoy.

Notes

I used smoked paprika for these instead of liquid smoke, which many other recipes call for. I am not a fan of the 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.

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