CARROT "SALMON" CREAM CHEESE BAGEL
- 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
Preheat over to 200°C/400ºF.
Peel carrots, then using a vegetable peeler cut carrots into long and thin strips. Try to cut them as thin as possible.
Add water, apple cider vinegar, miso, liquid smoke, algae and freshly ground black pepper to a blender to combine.
Place carrot strips into a casserole dish, add marinade, and stir so that everything is coated.
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.
Baking time may vary depending on the thickness of your carrot slices. Carrots should be soft, but not mushy.
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!