Once upon a time, there was a little vegan that was invited to brunch. At the table in the kitchen, there were three types of cured vegetables. The little vegan was hungry. They tasted the tomato topping from the first bowl.
“This one is too fishy!” they exclaimed.
So, they tasted the carrot strips from the second bowl.
“This one is too bland,” they said.
Finally, they tasted the golden topping in the last bowl.
“Ahhh, this one is just right,” they said happily, and piled it high on an everything bagel with cream cheese.
And that’s the story of how Goldie Lox came to be.
There are many vegan smoked salmon options in the sea of plant-iful alternatives, most of which are really quite good, but none that I would crave. Carrot lox have come close, though are naturally just a touch too sweet, which overrides some of the more subtle seasoning.
One day, while fawning over a beautiful bouquet of leafy gold beets, it hit me. The pun was too perfect; it was meant to be.
Briny but not super salty, oceanic but not overtly fishy, silky and not mushy, rich but not unctuous. It’s a delicate balance that defines the best smoked salmon substitute. Mild-mannered gold beets make the best base, shining from beneath any garnishes with a gorgeous golden glow as a side benefit.
Beyond bagels, consider greater serving adventures, such as…
- Tossing into a crisp green salad
- Chopping finely and mixing with cream cheese and mayonnaise for an unbeatable dip
- Wrapping around cucumber or carrot sticks for a killer app
- Lavishing over avocado toast
- Mixing with pasta and cream sauce
- Blending with almonds or cashews to make a rich pate
- Folded into an eggless omelette
While this fairy tale will definitely end with “happily ever after,” when you have Goldie Lox show up for brunch, that’s only the beginning of this story.