Goldie Lox

by: Cary Wong

Goldie Lox

Julie Podair Is Giving a Vegan Facelift to the Classic Lox and Bagel

Ms. Julie Podair's favorite comfort food growing up was lox and bagel—the popular Jewish cured fish and baked good combo. As a scientist by training, she loves to experiment with new food combinations. So, when she got a job cooking for a vegan brunch, she knew it was her chance to experiment with a carrot lox and bagel bar. It turned out to be a huge hit and she has now built Goldie Lox, a business centered around various vegan, Jewish deli foods.

Her love of lox means she knows the flavor really well. The challenge was to recreate it as best as possible while maintaining the plant look of the carrot. This unique product only uses carrots without any soy protein or glutinous seitan (products used by many of its competitors). The fluctuating qualities of carrots, such as their size and sweetness, mean constant recipe adjustments.

She needed to account for all the variables so she tested different types of carrots, smoking methods, and marinating time. After three years, Ms. Podair now has the experience to make the best final product despite variations in the incoming produce.

She has also expanded her product line, which now includes a whitefish salad made from hearts of palm and pastrami made from beets. However, Goldie Lox is still the fan-favorite. Personally, she likes to put that on an everything bagel with vegan cream cheese, cucumbers, and capers.

It is a classic and looks great on Instagram! Another way to eat them is to incorporate them in a vegan sushi roll with vegan cream cheese and cucumber to taste exactly like smoked salmon.

Read more at https://issuu.com/rareluxuryliving/docs/troora_san_francisco_2021_pages/140