This video is the second in a series of “inspiration” videos. As a cook, I am way more inspired by produce that needs to be used up before it goes bad, or leftovers from the night before, than a I am scrolling through fully-stocked grocery store shelves. This video is to inspire you to look at what you have in a new way, and to make something delicious out of it.
In this video, I turn Olives for Dinner’s incredible carrot lox recipe into an impressive vegan passed hors d’oeuvre.
- 1/2 cup oats
- 1/2 cup unsweetened almond or soy milk
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup tofu cream cheese, vegan sour cream, or vegan mayo (tofu cream cheese recipe below)
- 1 tablespoon dry dill weed
- carrot lox (see Olives for Dinner's recipe)
- capers or caper berries
- fresh chives
- tofu cream cheese or vegan sour cream
Add the blini ingredients into a blender, and blend until smooth. Allow to rest for a couple of minutes.
Put a nonstick pan onto medium heat. Make your blinis by using a 1/2 tablespoon measuring spoon, or 1 and a half teaspoons. Allow the blinis to cook about 2 minutes per side, or until they are fully cooked through.
Placed the cooked blinis onto a drying rack to cool to room temperature.
Combine the tofu cream cheese and dill,. and set aside.
Place about a half to a full teaspoon of dill cream cheese onto each blini. Top with carrot lox. Add a dollop of cream cheese or sour cream. Top with a caper and fresh cut chives.
This recipe does take some advance planning.... The carrot lox take about about two hours to prep, and then they need to marinate for two days.
This recipe will serve about 3 to 4 guests. Depending on how many people you are trying to serve, you will need to double or triple the recipe.
This recipe is based on a recipe I found on Peta2.com. I've changed a few things, but overall, it's their concept. I've used roasted cashews in this recipe, and I think it really adds to the flavor. Don't expect a firm, chilled cream cheese texture from this. Picture cream cheese that's been applied to a warm bagel.
- 1 12 ounce package Extra firm silken tofu (Mori Nu is best)
- 1/4 cup roasted cashews
- 1 tablespoon vegan sugar, or equivalent sweetener of your choice.
- 1 teaspoon salt, or to taste, depending if your cashews are salted
- 1 teaspoon apple cider vinegar
Add all of the ingredients to a blender, and blend. Taste for salt and sweetness. Chill for at least an hour before serving.