Recipe: How to Make Raw Blinis

How to Make Raw Food Stephanie Jeffs Raw Food Chef Explore Raw Cookery School

Making delicious blinis that don’t take hours of prep really needn’t be considered a recipe at all and they are so easy to make I really think you should give this one a go! I discovered this little cheeky number while prepping some veggies for some raw vegan ravioli. I was frantically using my mandolin and fine slicing everything I could get my hands on in preparation for salads and kimchi raviolis (more on these recipes later!) and was getting rather carried away!

I grabbed some parsnips and ran them through the mandolin to add to my sliced veggie mountain. After making all my salads I ended up needing to store the parsnips for another day. So I put them in a glass bowl and covered with a few drops of cold pressed olive oil to keep them moist and stop them drying out. I popped some cling film on top and forgot about them until the next day.

And, oh boy, the next day! I took them out of the fridge and what was looking back at me wasn’t looking like parsnip slices anymore at all. To me they looked like little blinis! Slightly curled at the edges and a little dried out. The colour had changed slightly but they were still moist with the slight rub of olive oil from the night before. ‘OK’ I thought – ‘blinis for supper it is then!’


I used up some delicious Kimchi Paste (recipe coming soon!) as I was fancying something rather spicy – and cooled that down with my Raw Vegan Cream Cheese with Chives and a couple of Balsamic Vinegar Balls (I found these in a local store and they make excellent additions to vegan sushi, lost of eastern dishes and look a bit like ‘caviar’ when on a plate so add a lovely variety to a dish and give any plate a little more glamorous appeal). Plus they taste so good!


  • raw organic parsnip
  • cold pressed olive oil
  • black pepper to taste


Using a mandolin slicer finely slice the parsnip. Gently rub a small amount of olive oil on to each one, sprinkle with a little crunch of freshly milled black pepper and store in an airtight container or glass bowl covered in cling film. Allow to chill in the fridge for a few hours or, perhaps, overnight. Before serving remove the parsnips from the fridge and remove from container. Allow to rest at room temperature while you prepare your toppings. I used kimchi paste, cream cheese and, balsamic vinegar balls and alfalfa sprouts.

You can, of course, add anything to these cute little blinis – just go crazy! Do let me know if you make this delicious appetizer and feel free to post your thoughts about this recipe below!

Keeping it juicy & raw

Big loves






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