Buckwheat bowl with egg and tahini-soy mayonnaise + life hacks for cooking the buckwheat

The bowl is a deep dish in which you are quick, tasty and beautiful can combine correctly is a useful meal. Usually there is a portion of complex carbohydrates (whole grains, root vegetables), a serving of protein (legumes, tofu, mushrooms, meat, fish/seafood, poultry, cheeses, eggs), lots of vegetables/fruits (fresh or cooked) and some fats (nuts, seeds, avocado, nut pastes, olives, sauces based on oils).

The bowl can be very boring, and can be a work of art, it all depends on your imagination)) My crackaol simple, but very tasty. Love it for Breakfast, although for a light lunch/dinner is also a great option;)

Ingredients (for 1 serving):

• Boiled buckwheat, you can use any (you can substitute quinoa) – 3 tablespoons,

• 1 chicken egg

• Half an avocado,

• Mushrooms – 3-4 pieces (I have mushrooms),

• A small tomato or 4 cherry tomatoes,

• Balsamic cream (optional, but very recommend) – on the tomato a bit

• Truffle oil (optional but very recommend) – a bit on the mushrooms,

• A little lemon juice and olive oil – all to sprinkle on top (also optional)

• Salt/pepper/spices/herbs/sesame seeds – optional.

Also you can put cheese on it (cheese is particularly relevant) and any salad leaves. You can stew them together with the mushrooms. Spinach, for example, very suitable.

Ingredients for soy mayonnaise:

It is based on universal sauce Urbachwhere salt substitute for soy sauce.

• 3 tbsp tahini,

• 3 tbsp lemon juice/Apple cider or white wine vinegar,

• 1 tbsp olive oil,

• 1-2 tbsp soy sauce (depends on its type, place 1, then sample and add more if necessary),

• 1 clove of garlic, passed through a press (optional)

• 1 tsp miso paste (optional)

• 3 tablespoons of water (watch the consistency, add gradually),

• Pepper, to taste.

How to do:

1. Cooking buckwheat (roasted brown).

Tell method, and the number you define yourself, I usually cook 1 Cup, enough for 5-6 servings for this recipe.

Cereal to sort, wash carefully until clear water, drain in a colander, then spread on a heated pan and fry on medium heat stirring constantly. Buckwheat needs to dry completely and make amazing aromas. After that, switch off immediately. Roasting buckwheat subsequently makes it crisp and very flavorful.

While fried buckwheat boil water. 1.5 cups if you like a little al’dente grits, and 2 cups, if you like boiled groats, but not in porridge. I put 2 cups.

Then put the buckwheat in a heatproof dish with a lid, fill with water, throw a pinch of salt, cover and either cook it in the oven (I like that way), or on the stove.

If in the oven, then preheat it to 180C, put down the buckwheat for 15 minutes, then turn off the oven and wait until all water is absorbed in the rump (it’s 40 minutes – 1 hour). Perfect your buckwheat is ready.

If on the stove, then cook on very low heat for 20-25 minutes and then let it rest under a lid until all water is absorbed in the grits.

Cooking buckwheat (unroasted green).

Here is a slightly different story. Green, I would not be subjected to excessive heat treatment. The proportions of buckwheat and water are the same as for brown.

Sort, wash thoroughly (this affects the crispness of cereal), throw in a pot of salted water, bring to a boil, then cook on low heat under lid for 15 minutes until tender (in the process not to disturb), either immediately turn off and allow to swell by wrapping the pot with something warm. 30-40 minutes is enough.

The second method is more gentle to “living product”, but longer. Try both ways as you like.

If you have buckwheat cooked in advance, then reheat it in the microwave or on the stove in a saucepan, the bottom of which poured a little water. Fry the buckwheat should be on medium-high heat stirring occasionally, and long, so it is not much seethe.

2. Soy mayonnaise (I do for the future, it is perfectly stored in the refrigerator for 3 days exactly).

Shake all the ingredients until smooth. I do it in a small jar in which he kept the last bit of sauce.

3. Prepare the remaining ingredients.

All my. Tomato and avocado slice. If you need to preserve the color avocado, then sprinkle it with lemon juice or lime juice.

Cook the egg either poached (recipe here), or in a bag (recipe here).

Mushrooms fry in a drop of oil on high heat so they get flavored crust. In the end, I add a little thyme, salt and freshly ground pepper. Also you can add mushrooms, onions, garlic, ginger, other herbs and spices. Cook mushrooms as you like, the main thing that it was delicious and combined with the remaining ingredients to the bowl.

4. Collect the bowl.

Buckwheat lay down, then 2 tbsp of mayonnaise (or how much your conscience will allow))), and on top of all the other ingredients, as in the photo. Tomatoes sprinkle with balsamic vinegar, mushrooms and truffle oil. Next, I love all pour a little juice of lemon/lime, but it is optional.

By the way, this dish is very easy to do from many people. Made of billet, and then just put in the number of plates, and quickly put everything away;)

Shortbread dough using buckwheat flour and vegetable oil

This option is suitable not only for vegans and fasting, but, because the dough composition can be varied, adapting it to their preferences. The main thing – to observe the basic proportions.

Thus, the ingredients (enough for 3 cake thickness of 0.5 cm for the mould 26 cm in diameter):

• 300 g of flour. Variations: it’s either the flour from green buckwheat, or 2/3 quinoa flour + 1/3 oat flour or half buckwheat flour and whole wheat/spelt.

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thickening).

• 70-90 g of nuts or coconut flakes (you can use your favorite nuts or those that are more suited to the dish, which you cook).

• 60-70 g of vegetable oil (I olive),

• 0.5 tsp. salt,

• Sweetener if you make the dough for sweet pastries – to taste.

• Water/any dairy product like kefir or yogurt – a few tablespoons if necessary to bring dough to the desired consistency.

How to do:

1. Mix all dry ingredients, add all wet ingredients (except water). Stir until smooth, if the dough will seem dry, add 1 tablespoon of water. The dough should turn into a homogeneous moist crumb, which can be collected at kom.

2. Wrap the dough in plastic wrap and allow to soak in the refrigerator for a couple hours, at least at least 30 minutes. Actually you can just to cook from it, it just is not as supple as the fridge.

Because this dough I mostly use for making quiche Lorraine, I just divide the whole mass into 3 parts. 2 servings of freeze, and from 1 serving, make cake.

Banana coconut buckwheat cookies

Fragrant, crumbly cookies. My new love.

Ingredients for 12 pieces:

  • Pulp of 1 small coconut (can be replaced with 100g unsweetened non-fat coconut chips + 100ml coconut milk),
  • 1 banana,
  • 100-150g green buckwheat (pre-sort and rinse), or 100g of buckwheat flour,
  • 1 tsp. cinnamon,
  • 0.5 tsp. ground vanilla or 1 tsp vanilla extract,
  • 0.5 tsp dry ginger,
  • A pinch of salt,
  • Sweetener optional (I don’t use because banana is quite enough).

How to do:

1. Make a hole in the coconut, pour coconut water into a glass (and then drink it or in a smoothie), then split it, after wrapping it in a towel so that the Shell does not fly around. The pulp is carefully cleaned with a spoon and put in a blender. If a brown crust remains on the pulp – this is normal, the main thing is that the hard part of the Shell does not get into the dish.

2. in a blender, whisk coconut (or coconut chips + milk) with banana and spices. Gradually add buckwheat or flour to the blender. The dough should be such that it can be laid out with a spoon on a baking sheet, and nothing spreads.

Bananas and coconuts are different, so if the dough is too thin, then just add more coconut chips or your favorite flour to bring it to the desired state.

3. spoon the mixture on baking paper and give the liver the desired shape, I have 1 tbsp. L. with a slide = 1 cookie. If desired, you can sprinkle coconut chips on top. Bake at 160C on a medium shelf for approximately 25 min. or ruddy. It is tastier to cool down, store in a closed container, otherwise their taste will be very victorious.

Cookies the next day will not be so tasty, so I recommend that you do not eat immediately, store in an airtight container in the freezer, and before eating, warm it up in a toaster.

I usually cook a lot of these cookies and part of freeze to always have a tasty and healthy snack at home.

Here a simplified version of this cookie.

Spinach and green buckwheat pancakes

The theme pancakes limitless, of course!

These spinach you can do vegetarian, gluten-free and what you want.

It is only important to observe the proportions and the ingredients you choose to your taste:

1. Make the dough.

  • 250ml milk (cow or vegetable with a neutral taste)/yogurt/yogurt,
  • 1 egg (you can substitute 1 tbsp ground Flaxseed or Chia seed + 3 tbsp hot water)
  • 150g (about 1 Cup) of your favorite flour or a mixture of different varieties (even more interesting),
  • 40-60g of fresh spinach,
  • salt/spices/sweetness to taste.

In this case, I have a pancake 100g of yoghurt, 50g of milk, 1 egg, green 50g buckwheat, 50g. tsz rye flour, 50g. tsz spelt flour, 60g spinach, a pinch of salt, mix peppers, a little Parmesan for flavor and a little garlic.

If you want to make this recipe large thin pancakes, then increase all the ingredients by half, except the flour (it will need 150-200g), plus add 1-2 tbsp of vegetable oil.

All beat in a blender until smooth. Ideally, let stand the dough for about 15 minutes, but not necessarily.

2. Bake until Golden on a medium heat for a good pancake pan, then this can be done without oil.

3. Feed. These pancakes are combined with a record number of fillings and toppings. My favorite options: smoked salmon + poached egg + cream cheese/feta + avocado, Greek yoghurt with garlic and dill or tzatziki.

Important. For this recipe you can make delicious waffles in a waffle iron if you have it;) it Turns easier and faster!