1. Fill a pot with water (enough to cover the carrots) and bring it to a rolling boil.
2. Peel the carrots
3. Lower it in the pot of boiling water.
4. ONLY cook the carrots for 10 minutes, as you do not want to overcook it as it will get mushy.
5. In the unlikely event that it’s not soft enough, keep boiling until your carrots are fork-tender but NOT all the way through.
6. Meanwhile, use a large Ziplock bag and combine the capers, brine, lemon juice, olive oil, garlic, liquid smoke, salt, and pepper in the bag.
7. When carrots are done, take them out and add them to a pot of cold water as this will stop the cooking process.
8. When you can handle the carrots, use a potato peeler, and start to shave off thin slices.
9. Mix the sauce in the Ziplock bag well.
10. Take the carrot slices and place them in the bag but make sure that they all well coated in your marinade.
11. When you seal the bag, do your best and remove as much air from the bag as possible and leave it on a plate in the fridge.
12. I left it for 2 days to ensure the flavor seeped into the carrots and got that nice smoky flavor.
13. You do not have to leave it that long, as I did, but make sure by taste-testing it before serving.

Serving:

1. Slice your baguette and liberally spread it with vegan cream cheese
2. Take the strips and place them on top of the cheese spread
3. Add some marinated capers and decorate with fresh dill.

New revised and improved easier method:

• Peel carrots, and cut lengthwise in half.
• Use the peeler and peel the carrot to form thin slices.
• Place all in a large dish, cover with rapid boiling water, and leave in water until just soft.
• Prepare the marinade, mix all ingredients in the ziplock bag, and once the carrot slices are ready, add it to the mixture and leave it in the fridge until ready to be served.
• Follow the rest of the instructions as per above.