hey friends,
Today we're taking my least favourite vegetable
and turning it into something magical. That's
right. Stupid carrots turn into smooth, savory,
lucious vegan lox.
Recipe by Olives for Dinner, one of the best
vegan food blogs out there in my opinion if
you like creative dishes, Asian fusion cuisine
and beautiful photography.
Erin, the creator of Olives for Dinner, was
kind enough to let me demonstrate her amazing
technique for turning this ordinary root vegetable
into an amazing stand in for smoked salmon.
It's so good in anything you used to use smoked
salmon for, including this creamy spaghetti
carbonara.
To start, preheat your oven and clean and
dry some carrots. My local store only had
these little wimpy carrots; thicker carrots
would be nicer. But do with what you can get.
Then, pour some coarse sea salt into a glass
baking dish. You may be wondering: Why does
your salt look so dirty, Mary?
Well actually, I've already used this salt
once and I'll use it a few more times to do
this same thing.
Place your carrots in the dish, leaving some
space between, then pour over more salt.
You want to completely cover the carrots,
leaving no parts exposed. The salt will form
a crust over the carrots, allowing them to
cook in their own moisture.
I am adding some regular salt since I ran
out and still have some spaces.
And then into the oven they go. We roast for
about an hour.
This will be very hot so let this cool just
a little before continuing. It's oddly satisfying
to break open this salt crust. Makes you feel
like a fancy chef or something.
Now we peel the carrots. I imagine you could
use a vegetable peeler for this. But my vegetable
peeler really sucks so I'm using a knife.
Then, cut the carrots into thin jagged slices
like lox. Can you see how the texture of the
carrots actually resembles the flaky texture
of smoked salmon already?
And I know what you're thinking: So it looks
somewhat like lox but that's just roasted
carrots. How is it going to taste like anything
but carrots?
That's where the marinade comes in. We mix
a mild acid, liquid smoke and oil. Cover the
carrots completely and this will go in the
fridge for a few days. The longer it sits,
the more tender and silky and lox-like it
becomes.
Even right away, it tastes pretty good. You
don't have to add salt because the carrots
are already perfect salted after the salt
roast. But after 3 or 4 days in the marinade,
it doesn't taste like carrots at all. It's
just this delicious smokey thing that's incredible.
I had many bagels with carrots lox and capers
and red onion. More than I care to admit.
And sushi, which I devoured before taking
any video or pictures.
But this creamy spaghetti carbonara took me
right back to the days when I was obsessed
with salmon carbonara. Actually, I was obsessed
with salmon everything in general, but that's
another story.
Friends, not-yet-friends. Do yourself a favour
and head over to Olives for Dinner to get
the full recipe for carrot lox and tell Erin
that I sent you, then go over to my carbonara
video and make this creamy pasta dish. It's
so good.
Thank you so much for watching this video.
Please give it a thumbs up if you liked it
and subscribe for more easy vegan recipes
every Friday.
Bye for now!
