If you're ready to go bold with breakfast, you have to try Potato, Avocado & Carrot Lox! I have no doubt you'll be just as hooked as I am!
This sure isn't your ordinary oatmeal. After my first bite, I immediately thought "OH MY GOD. I could eat this every day for the rest of my life."
If you're not from New York, perhaps you're not familiar with bagels and lox. However, this combo has long been a Sunday morning breakfast staple in many northern cities, and its popularity has been gradually spreading across the country.
So what is lox??
It's like thinly sliced smoked salmon that has been salt-cured or brined. Traditionally, lox is served on a bagel with a "schmear" of cream cheese, along with tomato, sliced red onion, and capers.
Recently, there's been a lot of hype in select vegan restaurants around vegan lox made from carrots!
You may be wondering, "How can you make something that tastes like smoked salmon from carrots?" Well, it turns out that thinly sliced and slow-roasted carrots actually have a soft and velvety texture similar to lox. Plus, we can create a similar flavor with a few key ingredients.
Most Carrot Lox recipes use A LOT of salt to mimic the saltiness that occurs when you brine salmon.
However, I like to keep the salt shaker out of my cooking, so I did a work-around that I think you'll be very pleased with! You can make an amazing "briney" flavor with whole plant foods.
Since bagels are made from flour and incredibly dense, there had to be a replacement here, too. Toast wasn't an option for the same reason. A simple Potato Waffle is an incredible alternative.
In place of cream cheese, or even vegan cream cheese, which is full of oils, I opted for avocado, aka the butter of the plant-based world.
If I had to describe the Potato, Avocado & Carrot Lox in one word, I'd say....
O R G A S M I C !!!
Hands-down. It's that good.
Try it out yourself and let us know what you think? Is it orgasmic for you??
By Chef Katie Mae
Makes 2–4 servings | Ready in 55 minutes | Stores 4 days in fridge unassembled