1/2 c scallion, white to about 1″ of green, minced
1 T melted ghee
1 T pumpkin puree (or applesauce or potato or sweet potato puree)
1T Avocado oil & 1 t ghee for frying
Prepare dipping sauce (recipe follows) so the flavors meld.
Combine the dry ingredients & scallions in one bowl & combine the wet ingredients in another — excluding the avocado oil & ghee for frying. Add the wet combo to the dry & stir well. The batter should be relatively moist & hold its shape in a teaspoon.
In a flat pan or griddle, heat the avocado oil & ghee to medium (375°F). Drop the batter by teaspoonfuls onto the heated surface, shaping them a bit with the back of a small spoon dipped in water. When the blini looses its gloss, flip it and cook the other side until brown.
Place cooked blinis on a paper towel lined wire rack for a bit. Serve immediately; keep them warm in a 200°F oven; or serve at room temperature. They reheat very well after refrigerated by pan frying again. Makes about 24 blinis.
Asian Dipping Sauce
1/4 c soy sauce
2 T rice wine vinegar
2 T toasted sesame oil
1 T mirin
1 T agave or honey or maple syrup
1 garlic clove (pressed or hyper-minced)
1 t ginger hyper-minced
Heat – your choice – a dash cayenne or a bit of chili garlic paste
2 T very thinly sliced scallion (green part)
Mix all ingredients & let stand for an hour. Serve. Refrigerate to store.
Cooper & Thief Caramelized Onions & Scallions
1 c yellow onion cut into crescents
6 scallions, white part only, cut into 1/4 inch diagonal slices
1 t butter
1 t avocado oil
1/4 c Cooper & Thief red wine blend
1/4 t sea salt
Freshly ground black pepper
In a small skillet heat the butter & oil. Add the onions & scallions & salt & pepper. Cook stirring constantly until the alliums are translucent & start to turn golden. Add wine, salt & pepper. Cook until all liquids evaporate.
Top blinis with caramelized onions & bits of triple cream (or brie). Serve warm or at room temperature.
1/4 avocado or smashed great northern beans or refried beans
3 T extra virgin olive oil
1 t Greek herbs (or your favorite herb/spice blend or salt & pepper)
1 pattypan (scallop) squash or other summer squash, sliced
1 large green onion, white & a bit of green cut in long strips. Green tops: chopped & saved for garnish
1 carrot (enough for 8 diagonal carrot slices or more)
1 French radish sliced
1 handful of Russian Kale torn
Fresh micro sprouts (garnish & health!)
1 t balsamic vinegar
1 T pickled onions or your favorite zing (capers, sauerkraut, olives, pickles, lemon peel, sriracha, salsa)
1 t (or more) hemp seeds (so healthy)
Fresh coarsely ground black pepper
Preheat oven to 400°F (convection speeds roasting time). Hand rub the veggies with 1 T (more if needed) olive oil & herbs. Place in specific vegetable type groups on roasting pan in case one cooks faster than another so they’re easy to take out. Bake about 10 minutes, checking after 5 (removing kale) until the veggies are done to your preference.
Meanwhile toast the bread & smash the avocado on it. Drizzle with oil. Layer the veggies on the toast. Drizzle with olive oil & balsamic vinegar. Sprinkle with pickled onions, hemp hearts & black pepper.
Garnish with sprouts.
TRIPLE THE ROASTED VEGES — They’ll be delicious later!