My elder sister, who is a fantastic cook, went vegan a year or so ago. She was a perfect cook then, and, prior to my going vegan, I always lapped up anything she prepared. I visited her a short while back in England, and I was blown away by the amazing dishes she served us – she is also a gluten free vegan. But this has not deterred her creations in any way. Here is a dish inspired by a side dish that she prepared for us. I turned it into a main dish with some alterations, and came up with this. I served it alongside my white mature-style cheese, and although I ate it alone (so as to remain gluten-free), I served it with a lovely Maltese loaf straight from the baker for the family. I hope you enjoy it as much as we did. Not only delicious, but packed with nutrients. I added the broad beans (Maltese Ful) to this dish, as not only are they in season right now, but because I wanted to add some more texture, since I intended it to be the main course. For myself, I served this up alongside a beetroot, red onion, and crushed nut salad, with a balsamic and olive oil dressing. Only one word to express this delight – Heaven ! ‘Nuff said (Oh, and thank you Androulla, for the inspiration !).
extra virgin olive oil
2 shallots, finely chopped
2 to 3 cloves garlic, chopped
1 cup buckwheat, rinsed thoroughly
¼ tsp turmeric
¼ tsp asafoetida
½ tsp curry powder
salt to taste
2 cups (480 mL) water (maybe more, if it’s too thick)
½ cup cup (120 mL) unsweetened dairy free milk of your choice
1 tsp vegetable stock granules
around 2 cups fresh broad beans (pre-boil in their skins for around 20 minutes)
olive oil to drizzle
GARNISH :- Freshly cracked black pepper, and hulled hemp seeds. You can also give a squeeze of lemon on the top for some extra edge
- First fry your onions in a casserole, then, when they wilt, add the garlic.
- Next, add your spices, and stir in your buckwheat. Mix it well until all the spices are well incorporated.
- Now, begin adding your water little by little, a half a cup at a time, and finishing off with the milk. Then, when it’s fully absorbed, add the rest in the same way.
- Now add your pre-cooked broad beans, and taste the buckwheat to see if it’s ready. Add the salt and then serve hot. Bon Appétit !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
This looks sooo good, like a buckwheat risotto?
Hi Jo, something between that and a stew ! 🙂
We loved this recipe – we had a glut of broadbeans to use and this worked really well. I have found the page again as we are going to try it with other veggies this time. 🙂
So glad you made and enjoyed this Jo. I look forward to your future comments on my blog ! 🙂
Glad you enjoyed it Jo ! 🙂