Bat tea sandwiches

A Vegan version of lox for a spooky season brunch

Makes 12 small sandwiches

For the carrot “lox:”

• 3-4 carrots

• 3/4 cup water

• 1 inch strip of kombu

• 2 Tbs caper brine (or apple cider vinegar for a more pickled final flavor)

• 2 Tbs rice vinegar

• 1 Tbs white miso paste

• 3 Tbs soy sauce

• 1/4 tsp liquid smoke

• 1/4 tsp garlic powder

• 1/4 cup olive oil

For the sandwiches:

• pumpernickel bread

• carrot “lox”

• vegan cream cheese, softened

• red onion, thinly sliced

• capers

• fresh dill

Instructions:

Start by peeling the carrots into wide strips that are 2-3 inch long with a peeler. Prepare an ice bath. Bring a pot of salted water to a boil. Add the carrot strips and cook for 1 minute. Carrots should be just tender. Remove and transfer to an ice bath. Prepare the marinade by combining all ingredients in a mason jar then shaking to incorporate. Drain the carrots and add to the jar. Refrigerate for at least 8 hours or up to 3 days. To assemble the sandwiches, use a bat cookie cutter to cut out slices of pumpernickel bread. Spread with a thin layer of cream cheese, top with red onion slices, capers, sprigs of dill, and lastly several slices of the carrot “lox.” Top with another piece of pumpernickel and transfer to a platter for serving.