« Elevating brunch with these Buckwheat Vegan Blinis, a canvas of delightful flavors! 🌱🥞 Paired perfectly with velvety Vegan Dill Cream Cheese and a touch of sophistication – Carrot Gravlax. Each bite is a symphony of textures and tastes, proving that plant-based can be both elegant and indulgent. 🥕✨ Bring on the brunch vibes and let the flavors dance on your palate!
#VeganBlinis #PlantBasedBrunch #CrueltyFreeIndulgence »
Blinis – Savory Pancake :
120g buckwheat Flour
60g wheat Flour
1 teaspoon Bicarbonate of Soda
1 tablespoon Baking Powder
1 teaspoon Sugar
1/2 teaspoon Celtic salt
240ml unsweetened soy milk
2 tablespoons Olive Oil
1 tablespoon apple cider vinegar
In a bowl, whisk soy milk and ACV.
Sieve the 2 flours, baking powder, bicarbonate and sugar into a mixing bowl
Whisk in the mix (milk + ACV) until you have a batter that is not too thick, a bit like pouring cream consistency.
Heat your frying pan or skillet to medium heat. If your pan sticks, use a little olive oil
Drop spoonfuls of the batter into your pan.
Let the blinis cook on the first side until you see lots of little holes, then flip.
Cook for another 30 seconds on the second side, then remove to a piece of kitchen paper.
Leave to cool completely before serving
Carrots gravlax :
2 large carrots
1 tablespoon olive oil
2 teaspoons liquid smoke
1 pinch dried dill
1 pinch dried seaweed
1/2 teaspoon paprika
1/2 teaspoon lemon juice
Slice carrots with the mandoline.
Marinate the carrots, whisk together the olive oil, liquid smoke, lemon juice, seaweed, paprika and rice vinegar.
Cook 15min 180°C. Let cool and eat very cold. (Optional – we like it raw)
Spread some » vegan dill cream cheese » on the blinis, then add the carrots