Blini with Avocado Cream and Buckwheat Crunch
Want to impress your guests with a party platter full of colorful vegetarian and vegan blini. Here is how you do these savory buckwheat pancakes with two different toppings.
A while back I catered an event for our friends that run the clothing store. I don’t usually do caterings so I wanted to cook something simple and mingle friendly that could be handheld and served cold and decided on Blini. If you haven’t tried blini before, they are salty and a little tangy buckwheat pancakes that often are served topped with sour cream, red onion and caviar. I made a gluten-free vegetarian and vegan version with two different toppings for the event and I'm sharing them both here. The vegan version is topped with avocado cream, mustardy buckwheat crispies, cabbage krauts and sprouts. The vegetarian version looks more classic and is topped with sour cream, vegan caviar and dill. They are perfect party snacks as you can prep a lot quite easily (sure, there is a bit of frying going on but you can prep that in advance and then add toppings later)! They are super tasty and they look impressive and colorful too.
- 250 ml / 1 cup oat milk
- 4 g / 1 tsp dry yeast
- 70 g / 1/2 cup rice flour (or AP flour)
- 70 g / 1/2 cups buckwheat flour
- 1/2 tsp salt
- 2 eggs or 1/2 cup aquafaba (chickpea liquid)
- 250 g / 9 oz approx. 2 avocados (we use frozen avocado cubes, thawed)
- 1/2 cup / 20 g mixed fresh herbs (we use dill and parsley)
- 100 ml / /1/3 cup olive oil
- 1 lemon, juice
- 4 tbsp water
- 4 slices pickled jalapeños
- 1 tsp sea salt
- 165 g / 1 cup whole buckwheat seeds/groats
- 1 tbsp Dijon mustard
- 2 tbsp olive oil
- 1 tsp maple syrup
- 1/2 tsp salt
- Sauerkraut (I used red cabbage kraut)
- Fresh dill
- Finely chopped red onion
- Sprouts or micro greens
- Sourcream
- Vegan Caviar