The holidays will be here in no time, so I wanted to start writing some special small-bite recipes for you. Forget the fried or frozen hors d’ oeuvres. We’re talking party food you can feel good about! Here we have a plant-based version of a traditional canapé. It’s fun to use these ingredients in an unexpected and playful way. The carrots and lentils taste like the ocean thanks to the nori sheets and sea salt. The blini are made with nutty brown rice and earthy buckwheat flours, and you get creaminess and a bright citrus flavor in the lemon cashew crème fraîche. Together these flavors add up to an irresistible little package both you and your guests will love!  Enjoy! xJacq Ingredients: Makes approximately 16 For Lox: Preheat oven to 400* 2 large carrots 2 Tbsp Miso Paste 1 Nori Sheet 3 cups water 1 tsp Liquid Smoke For Caviar: 1/2 cup Beluga Lentils 1 1/2 cup Water 1 Nori Sheet 1 tsp Sea Salt For Lemon Creme Fraiche: 1 cup Raw Cashews, soaked 2-4hrs …