Today’s dish is incredibly simple to do: with only 7 ingredients, it is very nourishing and delicious. The main ingredient is buckwheat. Although it has wheat in its name, it doesn’t contain any wheat, nor gluten. It is often treated as a grain but it doesn’t come from grass. Instead, it is a seed of a plant, and due to the fact that it shares a lot of similar properties with cereals, it’s considered a pseudo-cereal. Its health benefits are unquestionable: amongst others, it is a great source of protein, complex carbs, fibre, iron, and vitamin B. On top of it, the taste is subtle, amazing, and its texture incredibly satisfying!
Buckwheat can be used in several different ways: you can grind it into flour and bake with it, you can do sweets with it, you can use it for porridge instead of oats, and you can use it as you would use other grains such as rice and barley, which is the way I most enjoy using.
Another special ingredient in this recipe is the tahini. We used it a lot in many different recipes, as you might have seen. And I can’t get enough of it. Has the nutty bitter taste of the sesame seeds, and it is a great source of healthy fats. On the other hand, it provides a creaminess that makes the dish outstanding.
This recipe is very simple to do, it requires very few ingredients, it doesn’t take long to do, and is very tasty. I value simplicity in the kitchen. I rarely enjoy cooking too complex dishes or spending too long to prepare a single meal. Therefore, I find this recipe very convenient and satisfying for those days when you feel too tired, busy or not in the mood to spend too long cooking, but you still want a flavourful meal.
Here’s the recipe
Gather all the ingredients (only 7 ingredients!).
Wash and rinse the buckwheat. Put it to boil for 15 minutes in medium heat with 3 glasses of water and salt. Once ready, drain the water.
In the meanwhile. cut the mushrooms in slices. Do the same with the garlic.
In a frying pan, golden the garlic in a dash of olive oil. Then, add the mushrooms, salt and a 1/4 of a glass of water.
Once all the water is absorbed, add the spinach to the frying pan and let them cook with the mushrooms until they tender and reduced size. As the spinach will release a lot of water, there’s no need to add it.
Add the buckwheat to the veggies and mix it well. Then add the 2 tbsp of tahini, and stir it well.
Squeeze the juice of half lemon. Stir it well for 1 more minute until you are sure that the tahini and lemon juice are well mixed with all the other ingredients.
Serve it and enjoy it! 🙂
Buckwheat with mushrooms, spinach & tahini sauce
Gluten-free, lactose-free, soy-free, plant-based (vegan)
Level of difficulty: easy
Preparation time: 35-40 min
- ½ cup of buckwheat
- 2 cloves of garlic
- 100g of spinach (you can also use another dark green leafy vegetable, such as kale or other cabbages)
- 10-15 medium-sized chestnut mushrooms
- 2 tbsp of tahini
- ½ lemon (squeezed juice)
- Olive oil
- Salt to taste
- Wash and rinse the buckwheat.
- Place it in a pan with 3 to 4 glasses of water. Add salt to taste and put it to boil in medium heat for 15 minutes.
- In the meanwhile, cut the mushrooms into thin slices.
- In a frying pan, put a dash of olive oil and chopped garlic and let them golden in low heat for 2 or 3 minutes.
- Then add the mushrooms, a 1/4 of a glass of water and let them cook for about 10 minutes in medium fire.
- Add the spinach and cook them until they are tender and reduced size.
- The buckwheat should be already ready. Remove it from the stove and drain any water left in the pan.
- Mix the buckwheat with the rest of the veggies and stir all well.
- Add the tahini and squeeze the juice of ½ lemon.
- Stir everything very well for about 1 minute until you’re sure that the tahini is evenly mixed with the rest.
Serve it with crackers, bread, salad or whatever you fancy. Enjoy it in a nice and warm evening!