Brighten Your Breakfast with the Carrot Caprese Bagel
Are you ready to give your breakfast a colorful and tasty twist? Today, I’m sharing a simple yet delightful recipe: the Carrot Caprese Bagel. This unique creation is a fresh take on traditional bagel toppings, featuring crisp, marinated carrot ribbons instead of the usual suspects. It’s perfect for those mornings when you want something a little different but totally delicious.
Substitute the bagel for an English muffin, biscuit, or for a gluten free bagel if you have dietary restrictions.
Ingredients:
- 1/4 tsp Sea Salt
- 2 Carrot (medium, trimmed, unpeeled, cut in half)
- 1 1/2 tbsps Extra Virgin Olive Oil
- 2 tsp Rice Vinegar
- 1 tbsp Tamari
- 1 tsp Miso Paste (white)
- 1/2 cup Water
- 85 grams Vegan Cream Cheese
- 2 Bagel (plain, toasted)
- 2 tsp Capers
- 2 tsp Fresh Dill
- Fill a medium-sized pot with water and season with the salt. Add the carrots. Bring to a boil over medium-high heat and boil for six to ten minutes, until the carrots are fork-tender, but not falling apart. Remove the carrots and transfer them to a bowl of cold water.
- In a container or shallow bowl, stir the oil, vinegar, tamari, miso paste, and water. Using a sharp knife, thinly slice the carrots into ribbons. Transfer to the bowl with the marinade and cover. Place in the fridge for 60 minutes, or overnight. When ready to eat, remove them and let them sit out for ten minutes.
- Spread the cream cheese over the bagel. Remove the carrots from the marinade and place on top followed by the capers and dill. Enjoy!
