Rick and I are still apartment shopping in Montreal, and in the meantime we're staying in an Airbnb. The place is pretty, but clearly some kind of bachelor pad that only has a few very dull steak knives and a rusted veggie peeler. I've found some very cute vegan markets around town, so I've been excited to get back in the kitchen with all of the food inspiration I had while traveling. With a barely functioning kitchen, I've been lazy and eating a lot of processed amazingness such as veggie dog tacos. I decided to give this old, rusted veggie peeler a whirl, and I present to you....carrot lox! This is how we made it:
3 large carrots, peeled
1 lemon, juiced
2 tbsp olive oil or similar
1 tbsp maple syrup
1 tbsp Braggs Liquid Aminos
1 tsp liquid smoke
½ tsp salt
½ tsp ground pepper
In a medium bowl, mix the lemon juice, oil, maple syrup, Braggs, liquid smoke, salt, and pepper. Set aside.
Using a veggie peeler or mandolin, shave the carrots into strips. If you’re using a peeler, apply some pressure, as you want them thin, but not transparent.
Toss your carrot strips into the bowl with the other ingredients until well coated. Let the carrots really marinate and soak up the smokey goodness for about 30 minutes to an hour, tossing occasionally.
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Lay your marinated carrot strips onto the parchment paper Layering the carrots partially on top of each other. We want to soften the carrots, but not let them dry out, so it’s ok to have them packed in together. Cook for 30 minutes or until soft. Again, don’t let them get to dry or let the edges brown.
Once your carrots are nice and soft, set them aside to let them cool. Put them on a gluten free bagel with some delicious cashew cream cheese and top with dill and capers.