Carrot Lox & Schmear

Ingredients

Carrot Lox

2-3 carrots
1 teaspoon liquid smoke
1 teaspoon kelp granules
1 teaspoon fresh lemon juice
1 tablespoon soy sauce (optional)

Bagel Schmear (Cream “Cheese”)

1 can chickpeas, drained and rinsed
1 block firm tofu
1/2 cup nooch
1 tablespoon miso (optional)
1/2 teaspoon liquid smoke (optional if you want more smoke flavor)
2 teaspoons mustard

Method

Peel the carrots and slice the ends off. You can cut the carrots in half or leave whole if you like long, ribbony lox.

Steam the carrots for 5-10 minutes, until fork tender. Rinse in cool water to keep from over cooking.

Using a very sharp knife, carefully cut the carrots into thin slices.

In a bowl, whisk together the remaining ingredients and pour into a zip lock bag. Add the carrots and marinate overnight. Reebs prefers at least a couple of days.

You can serve as is, but we like them dehydrated a bit by placing them on a parchment-lined baking sheet in the oven at 200° for about 75 minutes.

For the schmear, add all of the ingredients to a food processor and process until very smooth, scraping down the sides as needed. Refrigerate for 1-2 hours to firm it up.