Vegan 'smoked salmon' chickpea blinis
SERVES
4
PEOPLE
PREP TIME
120
MINUTES
COOKING TIME
10
MINUTES
CUISINE
COURSE
Starter
Method
First, make the vegan cheese. Place a strainer into a bowl, line it with a piece of muslin cloth and pour in the yoghurt.
Fold the extra cloth over the yogurt and place it in the fridge to strain for 18 hours. Half of the weight of the original yogurt has been strained from the yogurt, leaving behind a thick cheese-like paste.
To complete this cheese, carefully transfer the paste into a bowl, add in the salt and stir well to dissolve the salt. Add chives if required.
Next, make the 'smoked salmon.' Wash and pat dry three large carrots. Put them in a baking tray with the salt covering them as much as possible.
Bake them for 1hr 40 minutes at 190°C.
Make the marinade by adding the water, the soy sauce, the paprika, seaweed, liquid smoke and oil and mix to combine.
Remove the carrots from the oven and allow them to cool.
Using a very sharp knife, slice off the skin and then mandolin or slice the carrots thinly lengthwise.
Slice them as thin as possible and place in the marinade and refrigerate for up to 24 hours.
For the blinis, lightly sauté the carrot and garlic. In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed carrot and garlic. Whisk until combined and let the batter sit for 1 minute to form a thick consistency.
Add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter.
Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom and bubbles come to the surface. Flip and cook for another 2 to 3 minutes until golden brown.
Allow to cool before adding the cream cheese and salmon. Add fresh chives and some freshly ground black pepper.
Ingredients
- 3 or 4 medium to large carrots
1 tbsp salt
For the marinade:
100ml boiling water
2 tbsp soy sauce
2 tbsp olive oil
a pinch salt
1 tbsp seaweed - I used Wakame
1 tsp liquid smoke
1 tsp paprika
For the vegan cream cheese:
400g soy yoghurt
1 tsp salt
For the vegan blinis:
Makes approx. 12 Blinis
1 tbsp coconut oil or extra-virgin olive oil
3 large garlic cloves, minced
100g grated peeled carrot
150g chickpea flour
2 tbsp nutritional yeast
Cherry tomatoes 6-8.
200ml water
Salt and pepper.
Optional - finely chopped chives
Method
First, make the vegan cheese. Place a strainer into a bowl, line it with a piece of muslin cloth and pour in the yoghurt.
Fold the extra cloth over the yogurt and place it in the fridge to strain for 18 hours. Half of the weight of the original yogurt has been strained from the yogurt, leaving behind a thick cheese-like paste.
To complete this cheese, carefully transfer the paste into a bowl, add in the salt and stir well to dissolve the salt. Add chives if required.
Next, make the 'smoked salmon.' Wash and pat dry three large carrots. Put them in a baking tray with the salt covering them as much as possible.
Bake them for 1hr 40 minutes at 190°C.
Make the marinade by adding the water, the soy sauce, the paprika, seaweed, liquid smoke and oil and mix to combine.
Remove the carrots from the oven and allow them to cool.
Using a very sharp knife, slice off the skin and then mandolin or slice the carrots thinly lengthwise.
Slice them as thin as possible and place in the marinade and refrigerate for up to 24 hours.
For the blinis, lightly sauté the carrot and garlic. In a large mixing bowl, add the chickpea flour, nutritional yeast, water, salt, pepper, and sautéed carrot and garlic. Whisk until combined and let the batter sit for 1 minute to form a thick consistency.
Add 2 tablespoons of batter for each pancake. Use the tablespoon to spread the batter out until it’s about 3 inches in diameter.
Cook for 3 to 4 minutes over medium heat, until a golden brown crust forms on the bottom and bubbles come to the surface. Flip and cook for another 2 to 3 minutes until golden brown.
Allow to cool before adding the cream cheese and salmon. Add fresh chives and some freshly ground black pepper.
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