- Preparation:
-
Simple
- Cook:
Raw materials
- 2 large carrots
- 1½ tablespoons flaky sea salt
- 2 Lapsang Susong Tea Bags
- Toasted baguette slices, sliced and grilled
- Vegan cream cheese
- Dried seaweed
Method
Step 1
Use a vegetable peeler to cut the carrots into shreds and set aside. Pour 500ml of water into a large saucepan along with the salt and bring to a boil. Add the carrot ribbons and tea bags and remove from the heat. Let sit for 20 minutes until mixture is cold and ribbons are soft. Pour into a smaller container and cool until needed. Once cool and ready to serve, strain the carrots, discard the brine and pat dry with kitchen paper or a clean tea towel.
Step 2
Spread cream cheese on baguette slices. Top each toast with a few shredded carrots and a pinch of dried seaweed, season to taste and serve.
