So much expectation and build-up and BAM! Christmas is over. Do you also feel like it’s the anticipation of it that’s sometimes more exciting than the event itself? Maybe it’s just me…
So those of you who are celebrating New Years’s are probably manically shopping for a dazzling outfit, getting their hair done or / and cooking up a storm if it’s you who is hosting this year. Today’s recipe is a vegan canapé idea, which may come in handy if you’re planning something dressed up and somewhat classy. Not sure what it is about blinis (as essentially they are simply mini pancakes) but they seem classy, right? I challenge anyone (omnivores included) not to like these festive ‘babies’. They are soft and fluffy (blinis), tangy (vegan cheese), sweet and spicy (relish) and really quite addictive. As soon as I was done with my photos for this recipe, a whole plate of them disappeared into the abyss of our mouths and that was literally hours after we both vowed to limit out constant taste testing – it doesn’t bode well for pending New Year’s resolutions, right 😉 ?
1 tbsp olive oil 1 small onion, finely diced 3 red bell peppers, finely diced 135 ml / ½ cup + 1 tbsp red wine vinegar 5 tbsp sugar hot chilli flakes, to taste salt, to taste
BLINIS
120 g / 1 cup buckwheat flour 85 g / 2/3 cup all purpose white flour or rice flour (for GF*) 1 heaped tsp active instant yeast 200 ml / ¾ cup + 1 tbsp soy milk (or other thin plant milk) 45 ml / 3 tbsp aquafaba at room temp. ¼ tsp salt oil, for frying
VEGAN SOFT CHEESE
½ cup vegan soft cheese (buy or use my recently STREAMLINED recipe)
