Growing up in a Ukrainian household, I’ve eaten my fair share of buckwheat, usually either plain or in combination with some kinda meat. I’ve recently had the urge to give buckwheat another try since I have a rice cooker and didn’t really know what to eat it with.
I had some leftover veggies from yesterday (ruccola and soy sprouts mainly) and tried adding those to the buckwheat, but it was just okay-ish. Just tried a plate plain with just soy sauce and enjoyed it a lot actually! I could see some fried tofu going well with it, but other than that, I’m kinda lost here.
Do you guys have any recipes to share? Or seasoning you use if you just eat plain buckwheat? Thanks :)
Aside from dishes where it replaces rice, you could also grind it up and make crêpes, right? Those are good
Grind up the raw, dry kernels for flour or cooked buckwheat? Looking for recipes, I found a couple suggesting using it for sweet dishes like that - can’t quite imagine what it’d taste like
The dried ones, into flour yeah. Buckwheat crêpes are super delicious and I like them just fine for savory applications. Even better, replace some of the water in the batter for beer and then let it sit overnight in the fridge. Try searching “galette bretonne” instead, that should produce some appropriate recipes
I love to put buckwheat in soups to give them some body. Just make a veggie stew and throw some cooked buckwheat in at the end.
Ooh, yea I can see that. I think that’s also a dish I was served relatively often growing up. Nothing fancy either - buckwheat, some carrots and potatoes and that’s it pretty much. Maybe I cold add some to some (instant) ramen?
Yeah. I think that might work.
In my soups I generally have some beans, potato, carrots, onion, celery, some greens (spinach, chard, escarole, something) and then maybe some grain.
For the flour, I like buckwheat pancakes. Easy to make vegan and very satisfying. Just like a regular wheat pancake, but heartier.
- sauteed onions
- fried mushrooms
- or both!
If it’s “too heavy” for your taste, make a nice salad to eat with it, personal favorite is tomato-onion, or really anything to your taste.
I’m not vegan myself, and It tastes really good with bacon - so it might be good with vegan bacon or similar meat replacements, but depending on the product, you might need to add oil/butter to prevent it from drying out too much.
Edit: Edited out non vegan recommendation without context.
Vegan?
Sorry, I am an idiot and have not read the community name. Skip the bacon and get some mushrooms in that.
Can you please edit your original message?
Done.
Vegan bacon exists as well, so I didn’t even think twice about your comment :)
I really like it in pierogies.
Other than that, I have a bit of general advice. If there’s a dish you used to like that is centred around an ingredient you no longer eat, don’t try to replace it by imitating it, but think what function that ingredient fulfils and try to find another ingredient that does the same. I find that for meat, the function is usually protein, umami, and a satisfying texture. You could fulfil all that with marinated sauteed tofu, mushrooms (king oyster if you’re feeling fancy, but champignons are fine), tempeh, or, my favourite, textured vegetable protein. It’s a byproduct of soy oil production, super cheap, a complete protein, and incredibly versatile. Get some big chunks of it, soak it in hot water with soy sauce mixed in, and fry it in a pan. Slap that on top of you buckwheat with soy sauce, add greens or vegetable of choice.
Thanks for the advice - we use most of these in our regular cooking :)
I think there’s been some sort of soy shortage here in Germany because for some reason, the soy chunks we used to buy in bulk on the regular have been out of stock for the better part of this year. Tofu is our go-to currently
In case it’s the veganz ones, the brand just doesn’t make them anymore. If you’re comfortable ordering online, soy chunks are easy to come by on the internet.
I think it was Veganz, yea. That’s sad. You got a link to a different seller?
Sorry no, I still have a stock of them. Found plenty of options on DDG when I checked tho
Buckwheat + your choice of plant based butter + salt. Simple and delicious.
I like to add mushrooms and green peas to that as well.
I had to Google the translation and found out it’s “sarrasin” in French. Boy you’re in luck, one of my favourite foods ever uses this flour: the “galette bretonne” (aka “crêpe bretonne”). They can be made with many toppings, typically savoury but sweet is also possible. Originally it’s mostly non-vegan stuff of course (we are taking about French cuisine here), but I’m sure you can come up with many vegan toppings.
So yeah I’d suggest googling that and finding out how to make your own batter and go from there! I foresee many delicious crêpes in your future!
💜
