Chickpea blinis with grilled vegetables and lemon cream

I had something similar to these blinis the other week, at a vegan restaurant here in Munich called Gratitude (there is also one in LA), and loved them so much I had to try to make them at home. Gratitude served it as one big pancake, with chantarelles. I used what I had at home, which was vegetables that I grilled plus a vegan mayonnaise I had made the day before which I flavoured with lemon and dill. I tried to make one big pancake, but let me admit to failing completely, so if you’re not a chef in a vegan restaurant, I recommend to try these smaller kinds…. They (too), were delicious (and far easier to flip over in the pan!).

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Chickpea blinis with grilled vegetables and lemon cream
 
Ingredients
  • THE SAUCE
  • ½ cup soy milk
  • ⅓ clove garlic
  • ⅓ tsp salt (more to taste)
  • 1 tsp lemon juice (more to taste)
  • Four small stems fresh dill (more to taste)
  • ½ tsp shredded horseradish (optional - avoid if you don't like the strong flavor)
  • ½ cup olive oil
  • THE GRILLED VEGETABLES
  • 12 large asparagus, sliced
  • 8 large carrots, sliced
  • A little salt
  • A little olive oil
  • THE BLINIS
  • 1 clove garlic, finely chopped
  • 1 small red onion, finely chopped
  • 1 handful dill, finely chopped
  • 1 small handful chives, finely chopped
  • 1 large carrot, very finely shredded
  • ½ tsp baking powder
  • 1 tsp salt
  • A little dried chilli (optional - can also be served on the side)
  • ½ tsp garlic powder
  • 1 cup chickpea flour
  • 1.5 cups water
  • 1 tbsp olive oil
Instructions
  1. First make the sauce: Add all ingredients apart from the olive oil to a blender and let it run for a minute, before very slowly adding the olive oil, while still blending on full speed. The slower you add the olive oil, the easier it will be for the sauce to thicken, so take your time. Adjust the seasoning (more salt, horseradish, lemon juice, dill etc) before pouring the sauce into a covered jar and placing it in the fridge while you prepare the blinis.
  2. Then start with the vegetables: Turn the oven to 180 degrees. Slice the asparagus and carrots and place them in an oven tray, drizzle over a little olive oil and add some salt, and place in the oven to bake for approximately 20 minutes (until a little soft and a little brown).
  3. For the blinis, mix all the ingredients in a bowl, excluding the olive oil. Whip it together forcefully for about half a minute.
  4. Heat a frying pan to low to medium heat and add the olive oil. Add spoonfuls with the blini mix, enough to get to your desired size (i make them CD sized). Flip them over after about a minute to fry on the other side. They should be firm throughout and start to go a little brown.
  5. Remove the vegetables from the oven, take the sauce from the fridge, and serve while the blinis are still warm.

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