Blini are mini pancakes that are often served adorned with caviar. But the combination of smoked salmon and creamy avocado will surely be the hit of the party. If possible, try to use smoked salmon fillets, which offer a meatier texture than the very thin-cut smoked salmon that is more common at grocery stores. You can also use smoked trout. The blini and mousse can be made up to two days and one day in advance, respectively, and chilled.
1 cup (250 mL) organic dark rye flour
2 Tbsp (30 mL) finely chopped chives, plus more for garnish
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
Pinch of salt
2 large free-range eggs
1/2 cup (125 mL) milk
1 Tbsp (15 mL) grapeseed oil
1 ripe avocado, peeled and pitted
Juice of 1/2 lemon
1 Tbsp (15 mL) prepared horseradish
2 Tbsp (30 mL) extra-virgin olive oil or avocado oil
6 to 8 oz (170 to 225 g) smoked salmon, thinly sliced
For blini, combine rye flour, chives, baking powder, baking soda, and a pinch of salt in bowl. In separate bowl, gently beat eggs and stir in milk. Add wet ingredients to dry ingredients and stir until smooth. You’re looking for a consistency similar to pancake batter, so add more milk if needed. Let batter rest for 10 minutes.
Heat grapeseed oil in skillet over medium heat. By the tablespoonful, drop batter into pan and heat until edges begin to brown and bubbles form on the surface, about 2 minutes. Flip over and cook for 1 minute more. Set blini aside on wire rack to cool and repeat with remaining batter.
For avocado mousse, place avocado flesh, lemon juice, and horseradish in blender or food processor container and blend until almost smooth. With machine running, drizzle in olive or avocado oil until combined.
To serve, divide smoked salmon among blini and top each with a dollop of avocado mousse. Garnish with additional chives.
Serves 8 to 10.
Each serving contains: 172 calories; 8 g protein; 11 g total fat (2 g sat. fat, 0 g trans fat); 13 g total carbohydrates (1 g sugars, 3 g fibre); 288 mg sodium
source: "Pickup Artists", alive #386, December 2014
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.