Matthew Kenney’s Plant food and wine in Venice, CA is home to many a unique vegan creation, this divine offering is a perfectly impressive stay-at-home date night meal!
BUCKWHEAT BLINI | ALMOND CREAM | HIJIKI “CAVIAR”
- 1 Teaspoon Active Dry Yeast
- 11/4 Cups Warm Almond Milk
- 2 Teaspoons Agave
- 1 Tablespoon Ground Golden Flax Seeds
- 3 Tablespoons Warm Water
- 1 Cup Buckwheat Flour
- 1 Tablespoon Cornstarch
- 2 Tablespoons Olive Oil
In a large bowl, combine yeast, almond milk, and agave. Set aside for 10 minutes or until liquid is frothy. In a small bowl, combine flax and water. Set aside until it gels. In a medium bowl, whisk together flours, cornstarch, and salt.Add flour mixture, flax mixture, and olive oil to the yeast mixture. Stir to combine. Cover bowl with plastic and set aside in a warm place for 1 hour or until the mixture has risen and is bubbly. Heat a griddle to medium heat. Brush with oil. Spoon 2 tablespoons of batter per blini onto griddle. Cook for 1 minute or until bubbles form on top and the bottom is lightly browned. Flip and cook for 30 seconds or until second side is lightly browned. Serve warm.
- 1/4 Cup Dried Hijiki Seaweed
- 3 Tablespoons Rice Vinegar
- 1 Teaspoon Agave
- 1 Teaspoons Sea Salt,
- 1 Lemon For Juice And Zest
Soak the hijiki in cold water for 1 hour. Drain and rinse well and place it in the bowl of a food processor. Pulse the hijiki until it is broken down into caviar-sized bits. Transfer to a bowl and stir in the vinegar, agave, lemon zest, 1 tablespoon lemon juice and 1 teaspoon salt. Cover and marinate for at least 1 hour in the refrigerator. Pour the hijiki through a fine mesh strainer to remove excess liquid. Season with more salt and lemon juice if needed.
- 2 Cups Raw Almonds – Soaked For 8 Hours
- 2 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Agave
- 1 Teaspoon Sea Salt
- 2 ½ Cups Water
Place all of the ingredients into the blender. Puree on high for 2 minutes. Chill for up to 1 hour before eating.