With Mother’s Day just a short time away, we wanted to share this yummy and special dish. Whether you are looking for something for a special occasion or just are feeling fancy,, this is the dish that all your guests will talk about!
This recipe is so good that we will be making it multiple times a year as you don’t need to use real caviar. We found Caviart that is even better than caviar and good for you too! We have veganized the ingredients and suggest you shop ahead or have these on hand when you need to whip up something quick.
You will need. . .
For the Blini:
-½ cup Buckwheat Flour
-½ cup Gluten Free Flour
-1 tbsp Coconut Sugar
-½ tsp Kosher Salt
-½ tsp Baking Powder
-¼ tsp Baking Soda
-1 ¼ cup Soy Milk
-1 Vegan Egg or replacer for 1 egg (Ener-G is what we used)
-2 tbsp Miyoko’s Butter
For the Vegan Caviar & Toppings:
-Caviart (you can order on Amazon or directly from Caviart)
-Just Egg
-Forager Project Sour Cream
-Capers
-Chopped Red Onion
Directions
1. First start by mixing dry ingredients together (buckwheat, gluten free flour, sugar, kosher salt, baking powder, baking soda)
2. In a separate bowl, mix soymilk, faux egg, melted butter
3. Add buttermilk mixture to flour mixture and whisk just until combined.
4. Heat a large nonstick skillet over medium heat for 3–5 minutes. (You can also use a cast-iron skillet, just make sure it’s well seasoned.)
5. Swirl butter around heated skillet to coat.
6. Spoon dollops of batter, slightly less than one tablespoon each
7. Cook until golden brown on bottom and large bubbles form on the surface (this is when you’ll know they are ready to flip). Flip the blini and cook until second side is golden brown.
8. Now it’s time to setup the topping. Warm up a skillet and scramble the Just Egg. In separate bowls, set out the caviart, sour cream, capers, red onion and scrambled egg.
9. Now it’s time to assemble your blini. Add sour cream, caviart, just egg, capers, and onions
10. Eat immediately or setup on a plate to enjoy!
We hope you enjoyed this episode and would love to know what you think below!
Want more great recipe ideas? Check out our free cookbook here: https://jakeandjoy.com/25-life-saving-recipes-ebook
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[Music] [Applause] i know we’re in season nine of cook with chicken joy and we are gonna make one of our very favorite special special things that we didn’t even know could be done vegan we’re gonna make caviar with buckwheat blini oh is it new years right now is it i know this is a perfect new year’s dish or any celebration but the bellini actually can be used for anything yes it really can they’re just miniature pancakes and made with buckwheat they’re gluten free and so you can put like jam and peanut butter right right and if this we haven’t tried the vegan caviar waiting to do it with you if it’s awesome you could do it more often because it’s a fraction of the price of real caffeine oh yeah so it’s crazy all right you want to play along with us you’re going to have to get the ingredients together and actually if you’re going to do the whole smear there’s quite a few ingredients so if you’re just for the bellini you’re going to use a half a cup of buckwheat flour a half a cup of all-purpose gluten-free flour jake makes her own if you want that you’re going to have to reach out to us a tablespoon of sugar we use coconut sugar a half a teaspoon of kosher salt a half a teaspoon of baking powder quarter teaspoon of baking soda and then it calls for buttermilk and whole milk but we just used one and a quarter cup of soy milk called for one large egg we used egg replacer and then two tablespoons of miyoko’s butter that’s melted and cool plus a little bit of extra to make the bellini then when you get into the faux caviar the vegetarian caviar this is amazing we used caviar it’s a black seaweed pearl you can order it from amazon or directly from caviar we use just egg for the chopped egg we used forager project organic plant-based creamery sour cream instead of creme fraiche and we used capers and then finely chopped red onion yum okay here we go all right the first thing we’re going to do is mix the dry stuff together so we’re going to use the bellini yes for the bellini we’re going to use a half a cup of buckwheat flour and a half a cup of an all-purpose gluten-free flour now you made this flour i made this flour yes um so you want to get you want to get a gluten-free all-purpose flour you don’t want just like just rice flour or just you know whatever flour because the consistency is not great so i made this flour to make sourdough bread out of and it is an awesome gluten-free flour but you gotta it’s kind of involved what all does it have in it it’s got i mean i don’t even remember tapioca flour oat flour you should probably do a whole xanthan gum it’s a whole thing it’s a whole thing where did you get the recipe it’s from there’s this really famous pastry chef and she created a book called free calendar yeah artisan bread in five minutes a day and they did a gluten-free version and so you ha and the whole she figured that you have to make this particular flower mix in order for it to really work so cool it’s pretty cool and we’ll maybe we’ll do an episode on it okay but we like to use the buck tweet because it really adds a great flavor and we’re going to mix those two flowers together okay great and then we’re also going to put in a tablespoon of sugar and we’re using raw coconut sugar and jake tell us about raw coconut yes it’s less sweet which is kind of nice so if you’re if you don’t like things as sweet um that’s always great and it’s lower on the glycemic index so it doesn’t spike your blood sugar as much i’m going to use half a teaspoon of kosher salt i don’t know why like all these recipes call for this is kosher salt this is with sea salt like i’d really like to know like who the hell knows like how do you know that that really makes a difference i i don’t need kosher salt versus other salts and then half a teaspoon of baking powder and it’s really interesting because we looked up a couple recipes for different um blini recipes like vegan and there was some that didn’t have baking powder or baking soda in them and i don’t weird i don’t even know how that’s possible because that’s what you need to make it rise what i do like about this is that you don’t have to do the whole yeast thing yeah so what we’re doing is we’re taking a non-vegan recipe and making it vegan so that’s what we’re doing as opposed to using an already vegan recipe have you trademarked that process name like veganizing veganizing yeah now i hate that they sell baking powder in these dumb boxes baking soda and these dumb boxes because once you open them it starts to absorb all of the flavors yes i’m going to put it in the fridge afterwards but i can’t even figure it out so you so you if you’ve got a baking soda in your fridge that you use for fridge freshness do not use that use for making i think a lot of people do do i know i know it’s like oh i’ve got some in the fridge because you’ve got because it’s gonna have all the flavors from your gross fridge yeah that’s like when you have a bag of peas for sports injuries right and then you like thawed all the time they’re like oh let’s eat these no not refrigerator for three years [Laughter] thawing and refreezing yeah i’m gonna put a little bit more okay and i’m a little bit nervous about doing that and also i think that a lot of people think that buckwheat is not gluten free because it says wheat in it right so that’s another uncommon knowledge thing yes all right so that’s that then we’re gonna put the the wet stuff together and we’re going to use it calls for buttermilk which i will tell you is really delicious but we made these at chris at um not christmas we just made them just in january yeah and and we made them with uh just regular soy milk and we’re going to do it’s great calls for three quarter cup buttermilk and a half a cup of whole milk so we’re going to use so what does that work out to be one quarter cups and i like again i like soy milk or oatmeal because it’s creamier i think it’s awesome if you go up milk is creamier oat milk or soy both they’re both pretty creamy and i need a quarter of a cup here why did they put when most people are not using these you know milligrams and milliliters why do they not put it and most people are right-handed so they put it on there they put on the wrong side so i got to hold it like this i hate that yeah okay all right that’s my rant there that’s where i’m that’s what i’m doing we need to find a new measuring cup you need to find a new measuring cup all right now it also calls for one large egg and there’s a couple of different options out there for eggs this we’re going to use instead of chopped egg on top yes but it’s not good to add to baking mixes yeah um where’s my baking mix who took my makeup oh here it is egg replacer this is really kind of the quintessential that you can also use i have just egg and you like eggs not just eggs i have um oh what’s the name of it i have it in my my my heaven and my there’s a couple of different brand names egg replacers things you can also make a flax egg so like some of these egg replacers have things in it maybe you don’t want to eat them they’re not quite as healthy a flax egg is just one part flax two parts water and you make you just mix it up ahead of time and you throw it in like an egg so it’s really simple and easy to do and it’s just flax so you can kind of decide what you want to do i have this other one some people also use apple sauce instead of eggs so you can you can try all kinds of things as well but you’re we’re looking for kind of a puffiness from this right so that wouldn’t accomplish that shoot i have this other one in here and i had it all out because i was going to use it for this show but go all right well yeah there’s lots of options we’re using egg replacer that’s what we’re doing then we’re also going to add the butter and we’re using miyoko’s butter and we’ve got two tablespoons and we’re going to use more to actually make the bellini when we put it together i’m going to mix that all together and then we’re going to mix this into the into the dry stuff you ready for it let me dump it in some of it just hold on it says pockets with dry flour um yeah okay great great yeah going for it yep you have your help nope you got it don’t need your help thank you people i think people will make it worse you think i will make it work worse do you think it needs more liquid than this how liquidy are they that seems like that does seem pretty that seems and i still have a lot of liquid hold on don’t put it all in there i’m just worried about the egg part of it we could add more flour but that seems very um no that’s still pretty thick that’s making pancakes yeah it is for making bellini i see all right right we’re just doing it there’s get that egg out of there egg replacer because it does what happens is it gets really thick as you do it i see we all oh yeah okay okay yeah good it’s better oh it feels good when your mom says c c i told you so okay so this is good to go so we’re gonna get the pan well i’m gonna use the griddle on my stove because i really like that okay and i got the butter a little bit too brown but i think it’ll be okay anyway we’re gonna do oh we made a little bit let me make them too big last time so you want a smaller small little thing that’s gonna be good this is good size more butter on there you’re done okay in one earlier episode janice said she tested how hot it is by spitting on it yeah yeah like oh that sounds delicious it just doesn’t make me want to eat it just water yes you can sprinkle some water to see if it’s hot enough you like that size yeah you don’t want them too because you you want to not have the blini overpower the rest of it you want right yeah so you’re getting small which is nice just like that and then you know that they’re ready to flip when they get little bubbles just like regular pancakes if you’re familiar with maybe a regular pancake it should be like [Music] there you go perfect yes look at that we’re just going to make a couple we don’t need to make a whole bunch just we’re going to test it out those look fantastic okay i think that’s all i need to make right now because it’s going to show we don’t need to make them off we can make them all after all right so these are just about done okay and we’re going to get a whole bunch of which which is amazing like this is when you go to buy bellini at the store first of all you can’t find buttermilk i mean uh vegan ones vegan ones or gluten-free okay that’s a problem and they’re like ten dollars for six yeah it’s ridiculous i i i don’t understand what that is about we could start a bleeding bleeding and they sell it all the time we should your bellini empire yes empire let’s see how good they are yeah well we already know we haven’t done that very nicely so this is one of the recipes we’ve already tried before except not with the vegan caviar and not with yeah there’s a couple things that have been different because yeah but anyway i know the bellini do work we know that i believe yeah i’m going to leave those on there just kind of get a little bit so we’re going to prep the other side yes all the other stuff which there’s a lot of other stuff to make and so what i do want to reiterate is that you can like you can use blini just like you do any pancakes these are great vegan um pancakes you could you don’t have to um you know do anything with them except put peanut butter on them jam on them maple syrup any of that stuff but we’re going to show you a typical setup for doing a caviar spread and we discovered this amazing it’s called cavi art and it’s black seaweed pearls and we it’s imported from denmark and i i had no idea there was such a thing it just it blows my mind can you put a little bit of um butter in the pan we’re gonna we’re just gonna just keep working okay making them all right yeah so this is the kind of the key we’re going to we haven’t tried this yet we’re going to try it um normally if you’re going to do a caviar spread you have like a special caviar bowl and you have ice underneath it and it’s this whole thing and you know you’re gonna either drink it with bot you’re gonna have them with vodka or with um or with uh champagne we’re gonna have it with champagne and then huh you want this back on right we’re gonna make them i was gonna put it on that but that’s okay you can put it there oh for the egg yeah well let’s keep making the beanie while he keep working okay you can keep i’ll put some on this pan for you too um yeah because i want to i want to do the just egg so we’re going to use capers and those are fine those are excellent i wonder what the nutritional benefits of capers are i used to know this so funny i don’t remember anymore and i’m going to use the end of the spoon to get them out okay and then we’re also going to now a lot of times you use creme fraiche and i did find a recipe for creme fraiche but also using forager project which we really like their stuff you can use forager project sour cream instead and it’s really great to have these little spoons because it’s just it’s really cute to have this set out we do this at new year’s and it’s nice to have them in these little dishes it’s so cutey so there’s the forager project sour cream and of course it’s faux sour cream right and then we’re going to do some chopped onion red onion of course and you want to get this really fine because you’re going to put this all together on let me know when that um when the egg can go in that pan okay i’m going to put this really really really finely chopped that’s one of my pet peeves about onions is that people really they like make them way too thick and i i like that like when you’re sauteing them you know i’m putting them in soups and things like that but if you’re gonna put them raw on something i want them really really really fine and you feel the same yes i do and you’re also gonna have to fill the onions of the g-bombs of the g-bombs that’s right and i wonder well the seaweed part of it is actually really good and then buckwheat doesn’t isn’t buckwheat like a seed or not i don’t know i don’t know anything about buck we should research this yes no it’s not a wheat it’s not so we’re doing the red onion we’ve got the capers and then we’re going to get this egg okay so we’re going to do the egg this is amazing this stuff is mung beans watch this this is crazy is it on high no you don’t cook eggs on high okay we’re gonna just watch watch how this happens this is just crazy it cooks up just like egg yeah it’s wild just like scrambled eggs it’s wild it looks just like scrambled eggs well we got to wait till it’s done you can you can they’re going to work in their packaging so you can like crack something open in order for it to work i know there are they actually do have eggs like that they they have um not eggs and they’re in they’re in something that looks like an egg i’ve never bought them so i’ve never opened them up but you but they sell them right next to eggs at whole foods have you seen them yeah i have seen those i haven’t ever tried one but okay okay those blindings looking really nice and then look it’s bubbling up we’re gonna it’s residing it’s residing just like see how you just like scrambled eggs how you do this it’s the same not pretty cool wild and i’m opening the caviar and normally when you use real caviar you can’t have any metal touch it so they come with these abalone mother of pearl spoons don’t try that without me and i’m going to i won’t i’m putting it i’m just going to put a little bit you totally just ate some i did not oh you are such a liar face so yeah i’m wondering if this is good enough i wonder if you could like substitute this and serve it so normally we would have this on a really cute platter and we’d probably have crushed ice underneath of it to make it look really cute and that’s that’s everything we do besides the egg right how’s that egg doing it’s getting there okay see if you did it at a higher temperature if you didn’t have time to burn the crap out of them i did it this morning where’s my husband [Laughter] so then you put you take your bleeding you put all the toppings on and you eat it like a little taco pancake sort of situation well i think that we have to chop this egg up yeah i agree yeah but i i i agree and i can’t i’m gonna try the caviar on its own so we can taste what that looks like and we’ll give you a review of that what do you mean no did you already do it i have it this is look at how it looks just looks like it’s see yeah so it’s not quite like a hard-boiled egg it’s not but but if it could work i think it’s gonna work yeah i need to flip this it doesn’t quite have the look all right all right you want to flip this with this oh you got another there’s another spatula over there where’s our sous chef person derek used to do that for me and then he got all fancy with this technology now he’s like editing stuff while we’re i know he’s being all efficient you’re welcome okay so you’re gonna put those on there we’ll wait let me need a champagne oh yeah okay get the champagne i’m gonna pull i’m gonna put these these fellaini on here all right we’re using domain carneros this is sandy’s not gonna like this i’m opening up a really expensive bucket he doesn’t even care about champagne i know but what he cares is if we don’t drink the whole thing we will we usually just have one glass and then we’re like uh put a stopper in it derek are you gonna have some champagne sure awesome let’s get a fancy glass for him too i will i’m going to just get another round of these going so we can are yeah just so we can make these all might as well not waste the battery so efficient all right so you want you want to try tasting the caviar first on its own which like we yeah on its own so we can see what it tastes like did you see that professional i know you ricocheted off the ceiling that’s special removal of champagne and pouring it down the side of the glass getting minimal amount of aeration and another one for derrick you should always get your videographer drunk do a better job great autofocus i’m nervous and excited yeah it looks just like caviar so that’s it’s really a perfect way to end our shoot you know this is the last this is our last episode that we’re doing get a little get a little scoop of it on your spoon i’m scared ready ready pretty damn good you don’t like it it’s good it pops it does it’s pretty yeah i think it’s good it’s really good yeah let’s try it it’s really good okay so we’re gonna take the sour cream or creme fraiche i’m gonna um i have a recipe for vegan creme fraiche that i was gonna make but we’re running out of time derrick has to catch a plane you’re blaming me yes so you put the the vegan and with this stuff you can use as much of it as you want with like a regular we can’t use so much um and then we’re gonna um put the egg well you can put do it in any order that you like i like to do the creme fraiche than the caviar yeah i did it on there i do too because it holds it and then i put a little bit of the egg and then i think i’m going to do the red onion next and you can also if you don’t like some of these toppings if you don’t like capers you don’t have to i just think that they it adds and once again you can use peanut butter and jam if you want not not with caviar no okay are you ready to try no you’re so slow you’re in my way i was does this look good to you it looks amazing okay i’ve got to deal with those bellini over there that’s right they’re okay i like a lot of capers okay ready ready here we go mm-hmm that’s pretty darn good that’s really good the beliefs are great mhm that is so good that is so good we could totally serve this now vegans can have caviar yum yum yum yum and then it’s some champagne oh my gosh you guys you guys you have got to try this where did you get that caviar from guess i don’t even want to say the internet the internet but i got it on friggin amazon there’s a company called markies that specializes in caviar but because they’re shipping caviar they charge you the same price to ship the vegan caviar that doesn’t need to be treated the same way so it’s 40 dollars to have it shipped oh my god the product is like 10 or 15 and it’s 40 dollars shipped so i ordered it off amazon yeah on makeup and i make another one yeah we’re going to show people how they look oh i’m going to eat one too okay another one are you going to make one for derrick okay this is for derek fine okay fine fine fine fine fine i do think it’s important to get them cooked all the way through because otherwise they’re a little bit doughy in the center well yeah of course this is like any any kind of pancake you got to get it cooked all the way uh-huh so the one that i had was just a little bit well might not have been done all the way and is this for a dark yeah can i take that and video you having it oh it’s really spilly just do it all in one bite on one bite do it if you can and then then wash it down with champagne we’re just telling you how to eat yeah so no big deal wash it down with champagne yummy diamond shoes with joy is what the name is is that it’s really really good yeah i’m so excited that we made that yeah this is awesome that’s awesome okay i’m gonna make one more together so we can get a little picture can i get a cheers for season nine that’s a wrap this would be the very last nine that’s a wrap this will be a new year’s eve episode awesome well we’ll probably post it before new year’s eve yeah but we’ll do it again it doesn’t have to be just for new year’s eve well no now especially now that’s not a million dollars you’re like half new year’s eve yeah okay all right you guys we’ll see you next season next season wait let’s do i’m gonna get a final product here in the in the in the in the shot we’re gonna get a photo yeah we’ll get a photo but don’t you wanna end it with like a final picture i thought we did that already i just think that some we got a couple pictures but i think it’s important okay i think it’s impotent did you guys hear that joke who told me that joke i don’t know this doctor guy goes to the doctor and um he comes home and he’s his wife is like why are you dressed up so fancy and you know he’s never just fancy and the guy says i just came from the doctor and he says i’m important so i’m going to dress like i’m important [Laughter] oh that is funny and bad all right there it is the finished product beautiful beautiful beautiful and look at the camera that’s a wrap we’ll see you next season [Music]