The Spicy Spatula

So recently I tried a thing for no other reason than I saw it on the internet and it looked cool. Okay and because I love carrots.

I don’t even remember the video where I saw this recipe but it was meant to be carrot lox, which is odd because back before I was vegan I wasn’t a huge fan of smoked salmon but these carrots really called to me so I didn’t go out of my way to make it taste very fishy, basically I just wanted to marinate some thin sliced carrots, I guess.

Anyway this recipe was fun. Shaving the carrots took a bit of work but that’s my only real complaint with this vegan recipe.

Prep work: To get this going you’ll want to use a vegetable peeler to shave the carrots, or if you have the right attachment on your food processor, use that. Place the carrots in a plastic container with a lid and add: soy sauce, rice vinegar, sesame oil, hot sauce, garlic and shredded seaweed. Shake everything together and refrigerate for an hour.

The bread: I used a rustic style bread that was fluffy and soft on the inside and smooth on top to avoid cutting the roof of my mouth. Slice the bread open and toast it for 2 to 3 minutes until warm, but not hard.

The spread: For the bread just mix up capers, vegan yogurt, dill, ground cumin and lemon juice. Add salt and pepper as needed.

Assemble the sandwich, open faced or traditional, and serve with some fresh, raw veggies on the side. Okay fine, a salad. A salad on the side.

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