Beluga Lentil Caviar on Blini

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup skinned urad dal black
• 2 tablespoons brine-packed olives 
• 0.5 cup buckwheat flour 
• 3 tablespoons butter melted
• 2 tablespoons capers in brine packed minced
• 0.5 bunch chives fresh minced for garnish
• 2 teaspoons kosher salt 
• 1 tablespoon miso white
• 1.3 cups non-dairy milk (almond, soy, or rice)
• 0.5 cup flour organic all-purpose
• 4 tablespoons veganaise 
• 2 cups water 

Equipment

• bowl
• frying pan
• whisk
• pot

Directions

1. Make the beluga lentil caviar: Rinse the lentils and put them in a small pot with the water. Bring to a gentle simmer, cover, and cook for about 20 minutes, or until the lentils are soft.
2. Drain the cooked lentils and place them in medium bowl.
3. Add the salt, capers, and caper brine.
4. Mix well and refrigerate for a minimum of 2 hours, and a maxi¬mum of 2 days.
5. Mix the vegan mayonnaise with the Miso Mayo in a small bowl and refrigerate until needed.
6. Make the blini: In a medium bowl, combine the flours and baking powder.
7. Whisk the nondairy milk and melted butter into the flour until a batter forms. Allow the batter to rest a few minutes.
8. Heat a large nonstick pan over medium heat.
9. Add a small dab of butter to the pan or spray it with nonstick cooking spray. To form each blin, pour a little more than a tablespoon of batter into the pan. You can usually cook 4 to 6 blini at a time. Wait until the pancakes begin to show air bubbles all over the tops and the bottoms are brown. Flip the blini over and cook until golden brown.
10. Using the back of a spoon, spread a small amount of the Vegan Sour "Cream" on each blin, add a teaspoon of the beluga lentil caviar, and top with a pinch of minced chives.
11. Serve immediately.