Introduction
Brunch just got a glow-up. These smoked carrot ‘salmon’ bagels are my go-to for when I crave something indulgent yet nourishing. The smoky, savory flavor of marinated carrots pairs perfectly with a rich, herby cashew cream cheese. This vegan twist on a classic satisfies cravings while delivering a nutrient-packed punch.
Ingredients (Serves 4)
For the Smoked Carrots:
- 3 large carrots, peeled into thin strips
- 1 tbsp liquid smoke
- 2 tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 1 tsp maple syrup
For the Dill Cashew Cream Cheese:
- 1 cup raw cashews (soaked overnight)
- 2 tbsp lemon juice
- 1 tbsp fresh dill, finely chopped
- ½ tsp garlic powder
- Salt to taste
For Assembly:
- 4 bagels (toasted)
- Capers
- Sliced red onion
- Microgreens or arugula
Step-by-Step Recipe
Marinate the Carrots:
- Boil carrot strips for 2–3 minutes until tender but not mushy.
- Mix liquid smoke, soy sauce, vinegar, olive oil, and maple syrup in a bowl. Add the carrot strips, ensuring they’re fully submerged, and marinate for at least 2 hours or overnight for best results.
Make the Cashew Cream Cheese:
- Blend soaked cashews with lemon juice, dill, garlic powder, and salt until smooth. Add water as needed to reach a creamy consistency.
Assemble the Bagels:
- Spread dill cashew cream cheese on each toasted bagel half.
- Top with smoked carrot strips, capers, red onion, and microgreens.
Tips:
- If you’re short on time, marinate the carrots for 30 minutes and heat them gently to enhance the smoky flavor.
- For a more authentic texture, use a vegetable peeler to achieve thin, salmon-like slices.
Health Benefits
Carrots are loaded with beta-carotene, which enhances skin radiance, while cashews provide healthy fats that support elasticity and hydration. Dill adds anti-inflammatory properties to round out this nutrient-packed dish.
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