Lucy's Friendly Foods

I had intended on posting this recipe before NYE, but what with Christmas and school holidays I just didn’t get round to it. Don’t let that stop you from trying this rather experimental dish as it totally works. Well, I can only say that having never tasted caviar – it’s just my interpretation of how a vegetarian caviar might taste (a bit salty, a bit tangy from horseradish, but certainly not fishy!). Either way I think the puy lentils really look the part.

The blinis also work beautifully – I chose to use wholemeal flour rather than buckwheat, but you still get the wholesome substance that buckwheat would give with none of the trouble of sourcing an unusual ingredient. We also chose to serve some with soya cream cheese and a dollop of chilli jam – something some friends used to do with conventional blinis, and definitely a winning combination.

Blinis (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes about 12-20, depending on size

  • 140g wholemeal flour
  • 1 tsp dried fast action yeast
  • 3 tbsps dairy-free spread (melted)
  • 1 cup + 2 tbsps oat milk (warmed to body temperature)
  • 1/4 tsp salt

– Whisk the yeast and salt into the flour in a large bowl.

– Pour in the warm oat milk and melted spread. Whisk and set aside to start bubbling (at least 30 mins)

– Heat a blini pan, or a heavy based frying pan. Wipe with a smear of dairy-free spread.

– Cook tbsp dollops of mixture on one side until bubbles appear on the uncooked surface. Flip and cook the other side until slightly browned and cooked through.

– Keep warm until ready to use. Or they reheat well with 20 seconds in the microwave.

Lentil caviar (dairy-free, egg-free, nut=free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


makes a generous bowlful

  • 1/2 cup Puy lentils, cooked until tender
  • 1 tbsp red wine vinegar
  • 3 tbsps olive oil
  • 1 tsp mustard
  • 2 tbsps horseradish, freshly grated (or prepared horseradish to taste)
  • 1 tsp salt

– Add all the ingredients to the hot, freshly cooked lentils.

– Leave to marinate and cool.

– Serve as a salad, or atop of blinis with some soya cream cheese


11 Responses

  1. great post, as usual.. .I use lentils a lot since ab can finally eat them. There is a variety called “beluga lentils”… have you ever seen them? i used to buy them in Germany, have not come across them in the UK. They are black with a very nutty flavour. would match your blinis very well.
    I put them into the squash/ pumpkin soup i regularly serve the family. 😉

  2. You had me at blinis…I just love the word, they sound so cute! I was just looking at the veganomicon recipe for blinis this afternoon thinking it’s about time I made them again. And lentil caviar – what a brilliant idea. These would make great little appetisers! 🙂

  3. Waw, Lucy! What a great twist on the real caviar!

    I love your vegetarian twist even more & love it better too! I love your wholemeal blonis too,…They look all very appetizing & yum yum too! xxxxx

  4. Mmm mmm mmm! Great idea. I’ve never had caviar either. But I’m sure I’d prefer the lentil variety. 🙂

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