In a bowl beat coconut oils with a wooden spoon until soft and creamy. Stir all ingredients. Mix until blended. With a rubber spatula, place mixture in a sheet of plastic wrap and roll like a sausage shape, twist end to seal. Place in refrigerator to chill and firm.
For Savory Green Pancakes
1 pound Swiss Chard (washed, woody stalks cut from green Chard leaf. Leaf cut into thin slices)
1 cup self-rising flour
1 Tablespoons baking powder
2 Tablespoons egg replacer (equal to one egg)
4 Tablespoons melted coconut oil
1/2 teaspoon salt
1 Tablespoons ground cumin
1 1/2 cups non-dairy milk
2 fresh green chilis, finely sliced
Zest of one lemon
Juice of one lemon
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Olive oil for frying
Wash, remove wooden stalk, roll green leaf and slice thin. Wilt Chard in a pan with a splash of water. Drain in a sieve, when cool, squeeze excess water out. Roughly chop and put aside.
Place flour, baking powder, salt, garlic powder, black pepper, chili, egg replacer, lemon zest, and cumin in a mixing bowl and whisk together. Add the Chard and mix. Add oil, lemon juice and non-dairy milk. Mix with a fork.
In a frying pan heat oil on medium heat. When oil is heated ladle 2 Tablespoons of Pancake batter into pan. Cook on first side till bubble form in the batter. Flip the pancake, do not press. Each side should cook about 2 minutes. Transfer to a oven proof plate with a paper towel and keep warm in 175F oven. Add more oil to fry if needed until all the batter is gone.
For Salad Topping
2 cups arugula
1 head Belgium endive (chopped thin)
1 stock cellar (cut thin length wise, about 2 inch long)
Salt pepper to taste
Mix greens, salt and pepper.
Mix lemon juice and oil making a dressing and tosses over greens.
Stack three warm pancakes, with a pat of vegan butter between.
Top with the salad and serve. You can serve with a dry vegan white wine.