Vegan Blini with Caviar Substitute and Smoked 'Salmon'

Ingredients

• 1 cup Buckwheat flour
• 1/2 cup All-purpose flour
• 1 tsp Baking powder
• 1/4 tsp Salt
• 1 1/2 cups Plant-based milk
• 1 tbsp Apple cider vinegar
• 2 tbsp Vegan butter (melted)
• 2 large Carrots
• 1 tsp Liquid smoke
• 4 oz Seaweed pearls
• 4 wedges Lemon wedges

Instructions

1. 1In a large mixing bowl, whisk together the 1 cup of buckwheat flour, 1/2 cup of all-purpose flour, 1 tsp of baking powder, and 1/4 tsp of salt until well combined.
2. 2In a separate medium bowl, combine the 1 1/2 cups of plant-based milk and 1 tbsp of apple cider vinegar. Let this mixture sit undisturbed for 5 minutes, until it appears slightly curdled.
3. 3Pour the curdled plant-based milk mixture and the 2 tbsp of melted vegan butter into the large bowl with the dry ingredients. Whisk everything together gently until just combined and no dry streaks of flour remain; do not overmix the batter.
4. 4Thinly slice the 2 large carrots into paper-thin strips using a mandoline or vegetable peeler. Place the carrot strips in a steamer basket over a pot of boiling water and steam for 3 to 5 minutes, until they are tender but still slightly firm. Transfer the steamed carrot strips to a bowl and toss them with the 1 tsp of liquid smoke.
5. 5Lightly grease a 10-inch frying pan or griddle with a small amount of the remaining 2 tbsp of melted vegan butter and heat it over medium heat, to approximately 350°F (175°C). Pour 1/4 cup of batter onto the hot surface for each blini, cooking 2 to 3 blini at a time without crowding the pan. Cook each blini for 2 to 3 minutes per side, until golden brown and cooked through, then transfer to a plate. Repeat with the remaining batter, lightly greasing the pan between batches if needed.
6. 6To assemble, place a spoonful of the 4 oz of seaweed pearls on top of each warm blini, then add a few strips of the prepared smoked carrot 'salmon' over the seaweed pearls. Serve the blini immediately with the 4 wedges of lemon.

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