We made blinis the other day with my folks. I rarely use buckwheat in salads or as a side dish like couscous (should, though), but enjoy soba noodles - great in cold soups in the summer- and blinis in the heart of winter. They're sort of winter tradition for me.

It's real easy to make blinis vegan. I just replace the egg in traditional recipies with soya yogurt and use soya or oat milk, and fry 'em with some vegan margarine (Keiju is a personal favourite). There's also vegan 'caviar' available, Caviart. It's made of seaweed, so no sturgeon harm done. I like Caviart with rye bread and dill too, and it's handy for decorating sandwich cakes.