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Buckwheat Blini With Almond Cream And Hijiki Caviar

Buckwheat Blini With Almond Cream And Hijiki Caviar

Matthew Kenney’s Plant food and wine in Venice, CA is home to many a uniquely exquisite creation, this divine offering from their NYE menu is a perfectly impressive at-home offering for a New Years celebration:



  • 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.

Hijiki Caviar


  • 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.

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Almond Cream


  • 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.

Via Los Angeles Raw Vegan Restaurant – Plant Food And Wine.
Buckwheat Blini with Almond Cream and Hijiki Caviar