CARROT "SALMON" CREAM CHEESE BAGEL
INGREDIENTS:
- ABOUT 3-4 large carrots
- 1 CUP WATER
- 4 cup of apple cider vinegar
- 1-2 tbsp white miso
- 1 SMALL handful of seaweed
- Handful of dill and chives (chopped)
- 1/2 TABLESPOON caper
- 1/4 red onion
- vegan cream cheese ( I USED NUSH CHIVE CREAM CHEESE, THE BEST VEGAN CREAM CHEESE IN MY OPINION! )
- 2 bagels
- SALT & PEPPER TO TASTE
method
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Preheat over to 200°C/400ºF.
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Peel carrots, then using a vegetable peeler cut carrots into long and thin strips. Try to cut them as thin as possible.
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Add water, apple cider vinegar, miso, liquid smoke, algae and freshly ground black pepper to a blender to combine.
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Place carrot strips into a casserole dish, add marinade, and stir so that everything is coated.
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Cover carrots with foil and bake for 15-20 minutes, then turn down heat to 100°C/210ºF and cook for about 45 more minutes.
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Baking time may vary depending on the thickness of your carrot slices. Carrots should be soft, but not mushy.
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Let carrots cool a bit, season with salt and pepper if needed, then serve over bagel with cream cheese, dill, chives, onion slices and caper. Enjoy!