The sandwich we all crave…
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Photo via food52.com
What’s in the sandwich?
- Smoked carrox lox (Recipe and instructions below)
- Kite Hill cream cheese
- Red onions
It’s pretty easy to put all these ingredients in the sandwich, but we wanted to share with you how to make this delicious mix of smoked carrot.
This recipe was taken from http://blog.eatfeastly.com
Smoked Carrot Vegan Lox
- 5 large carrots
- Large box kosher salt
- 6 tablespoons olive oil
- 4 tablespoons liquid smoke OR hickory or apple smoking chips
- 4 teaspoons white wine vinegar
- 2 teaspoons agave
- Preheat the oven to 375 degrees.
- Wash and dry carrots thoroughly, leaving them unpeeled.
- Layer a small pan (like a bread pan) with a layer of salt, add the carrots, and then add enough salt to bury them entirely. You can reuse the salt several times. Try salt-baking other root vegetables or potatoes! If it gets hard, blend it in a food processor.
- Bake the salt-buried carrots for about 1 1/2 hours. Carrots should be soft but not mushy. Remove and let cool completely.
- Gently dig out the cooled carrots and brush off excess salt.
- Peel the carrots with a sharp knife. To do this, cut just parallel to the skin while pinning them to the cutting board and rolling them away from you so the skin just comes off.
- Once skin is removed, slice the carrots on a long diagonal to form thin, even strips that are the thickness of salmon lox.
- If using a hand smoker: gently smoke the carrots with hickory or apple wood. See here for directions on how to home smoke. Don’t use too much heat or the carrots will continue to cook. Remember that salmon lox is often cold-smoked.
- Combine the liquid ingredients in a bowl, omitting the liquid smoke if you used the hand smoker.
- Add the carrots to the liquid ingredients and gently turn so they are thoroughly dressed.
- Place the carrots and the dressing in a shallow pan (non-metallic is best) and cover with plastic wrap so that it is flush with ingredients. Refrigerate.
- The carrot lox tastes best after three days, but it will still be delicious after one day of fridge time.
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