What to make for a fancy apéritif? Vegan Christmas starter ideas?
This is my recipe for fluffy pumpkin blinis topped with umami heaven aka vegan mushroom pâté and a crunchy hazelnut pumpkin dukkah, all served with a whiskey sour.
This is the second of a series of recipes I created last year on my YouTube channel which I am now sharing again. Like every French person, I love apéritif. It’s an easy way to mark the day with a moment to relax, or celebrate, be with friends or family, just simple moments of joy and sharing. The aim of this series is to match a drink and nibble together so they can bring out the best in each other.
The whiskey sour is one of my all time favourites, it reduces waste in this recipe by using the water from the can of chickpeas but also brings autumnal warmth and some acidity to our nibbles. The pumpkin blinis are fluffy, easy to make, and don't get me started on that beautiful colour. It pairs really nicely with the mushroom spread and that crunchy dukkah. All the leftovers are great to go with soups and salads this season too!
Ingredients:
Pumpkin Blini Recipe:
200g pumpkin purée
1 egg
270mL milk
7g instant yeast
250g plain flour
1/2 tsp ground nutmeg
Salt
Vegan Mushroom Pâté Recipe:
300g mushrooms
4 shallots
4 garlic cloves
1 can chickpeas (save water for cocktail = aquafaba)
2 Tbs tahini
1 lemon, juiced
EVOO
S&P
2tsp oregano
Hazelnut Dukkah Recipe:
1 Tbs pumpkin seeds
3 Tbs hazelnuts
2 tsp cumin seeds
2 tsp paprika
1/2 tsp chili flakes
Salt
Whiskey Sour Recipe:
1 shot lemon juice
1 shot simple syrup
1 shot aquafaba
2 shots whiskey
Method:
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