Buckwheat Salad (serves 4)
1 cup buckwheat groats (whole un-toasted buckwheat)
2 tablespoons olive oil
2 medium potatoes (peeled and chopped into 1cm squares)
1 stick celery
1 tablespoon tomato paste
1 tsp oregano, thyme
1 bay leaf
1 tbs soya sauce
1 tablespoon sherry vinegar (can substitute red-wine or apple-cider if you can’t find this)
good handful of both chopped dill and chopped parsley
salt and pepper
- Rinse and soak the buckwheat overnight if you have time. Otherwise, rinse in a few changes of water, drain and proceed with the recipe.
- Heat 1 tbs Olive Oil in a frying pan over medium-low. Toast the buckwheat until it starts to darken a shade. Set aside. Note: if you have bought “kasha” which is another name for pre-toasted buckwheat then omit the next step. I like to toast it myself though if I have time. Keeps it fresher.
- In the meantime boil or steam (better if you can as they stay more intact) the potatoes for about 20-25 minutes. Set aside.
- heat the remaining tbs oil and saute the celery until it softens. Add the herbs, tomato paste and a splash of water and stir for a minute to cook the tomato paste.
- Add the buckwheat, 2 cups of water and the soya sauce. Bring to the boil, then lower the heat to a simmer and cover for 15 minutes, or until all the water has evaporated. Insert a clean tea-cloth under the lid and leave covered for another five minutes.
- Mix in the potatoes, vinegar, fresh herbs and seasoning. Serve garnished with a good dollop of chilled sour-cream.
For the Tofu Sour Cream
1 cup silken tofu
1 tbsp fresh lime juic
2 tbsp canola oil or olive oil
1 tbsp rice vinegar
1/2 tsp salt
Combine all ingredients together and mix with a stick blender. Place in a bowl, cover, and refrigerate until ready to serve.