BAGEL WITH VEGANIZED SMOKED SALMON 🌿💚🌿

Hello my Dearest Foodies,

I was recently inspired by our two friends and very clever guys here on Steemit @krnel & @gguy773, with their amazing recipes for vegan salmon, so I decided to make it myself.

Many years ago, before I was vegan, one of my favorite meals was smoked salmon on bagel with cream cheese. However, I totally forgot about it, because I gave up on lots of foods I used to eat and I focused on creating something completely new. Although, I saw mock salmon or salmon substitute in Asian supermarket, I was reluctant to buy it. Anyway, I like making my salmon out of carrots much better and I highly recommend you to try, because it truly is a delicacy. Soon as my hand completely recovers, I will also make sushi with it as well.

Not to forget, the DILL CREAM CHEESE is perfect match with it and you can serve it on crackers, wraps or bread of your choice. I personally really enjoyed the bagels, because I didn't have them also for a very long time and these were whole grain with chia seeds. They were incredibly delicious 😉

VEGANIZED SMOKED SALMON BAGEL
Smoked Salmon on Bagel with Dill Cashew Cream Cheese
Vegan – Gluten Free
Author: Lena’s Vegan Living

INGREDIENTS
• Carrots 3 medium size
• Himalayan pink salt
• Water ¼ cup

PROCESS
• Preheat the oven to 375F.
• Wash and lightly peal your carrot and place them into a casserole dish.
• Add water and salt, cover with lid and roast for 30 to 40min. You may add more water if need during the process, so keep checking if is enough liquid in the dish. Pierce the carrots with fork before you take them out, to make sure they are completely soft.
• When ready, let them cool down for at least 30min.
• You my slice them with knife to very thin slices, or with potato peeler like I did.
• Add the marinade and too thoroughly.
• Store in a sealed container in the refrigerator for 24hours.

TO MARINADE
• Low sodium Tamari ¼ cup
• Smoke liquid 2tsp
• Nori sheet ¼ minced (about 2tbs when minced)
• Flaxseed oil 1tsp
• Himalayan pink salt to taste
• Water ¼ cup
• Whatever liquid is in the casserole dish from your roasted carrots, use that too.

Blend all in a blender until smoot and apply on the sliced carrots.

DILL CREAM CHEESE
• Cashew 1 cup (presoaked for 6 hours and rinsed)
• Juice from 1 lemon
• Garlic powder to taste
• Himalayan Pink salt to taste
• Water ½ cup (you may add more if need it)
• Fresh dill ½ cup minced
• Blend all the ingredients in a food processor except dill until smooth.
• Transfer into a bowl
• Add the minced dill a mix thoroughly.

Apply to your baggles, top with veganized salmon and veggies and serve.

THANK YOU FOR VISITING & BON APPETIT
FOR RECIPES PLEASE VISIT MY Lena's Vegan Living Blog