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Hello fellow food lovers.
I'm sharing vegetarian recipes and inspiration here.
 

Kasha with Rhubarb and Peanut Butter

Kasha with Rhubarb and Peanut Butter

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This buckwheat porridge will make your taste buds dance and sing! it's one of my favourite breakfasts and you can make it all year around by swopping the rhubarb compote for other fruit or berries.
Buckwheat has a lot going for it. It’s gluten free, adapts to both savoury and sweet dishes, and is full of good nutrition. It’s actually not a grain but a seed and has a nutty, slightly bitter flavour when cooked. Kasha – buckwheat porridge, is made by toasting the buckwheat before simmering, which intensifies its nutty flavour. The delicious rhubarb and pear compote adds tangy sweetness and the spoonful of peanut butter a creamy, savoury finish.

Eating wholegrains daily is a sure way of accessing many of the important nutrients we need, keeping our digestive system healthy and our weight in check. Too many people miss out on the benefits of grains by choosing refined products instead of wholegrain. Eating wholegrains decreases the chances of developing serious diseases, such as diabetes and heart problems. Making whole grain porridges is a great way of getting that extra fiber into your digestion. 

Toppings make all the difference, and there's always room for new ideas.  Feel free to share your favourite toppings in the comment field below.

This recipe is originally published in my book Bowls of Goodness (Kyle Books 2017).

 

Kasha with Rhubarb and Peanut Butter

SERVES 4

RHUBARB AND PEAR COMPOTE
250g rhubarb, trimmed and chopped
2 pears, halved, peeled and cored
juice of 1 orange
1 teaspoon freshly grated ginger
4 tablespoons coconut sugar or brown sugar

PORRIDGE
1 teaspoon coconut oil
150g buckwheat, soaked overnight and drained
300ml almond milk
2 tablespoons maple or agave syrup
few drops of vanilla extract
salt

TO SERVE
almond milk or milk of your choice
1 tablespoon natural peanut butter

TO SERVE
1. For the rhubarb compote, add the ingredients to a small pan and bring to the boil, let it simmer for 5 minutes and remove from heat. Set aside to cool.

2. For the porridge, heat a small saucepan and melt the coconut oil. Add the buckwheat and stir until golden. Add the milk and a pinch of salt. Let it slowly simmer for 15 minutes or until the milk is absorbed.

3. Remove from the heat and add the maple syrup and vanilla extract, stir and mix with the porridge. Serve with a splash of cold milk, rhubarb compote and a spoonful of peanut butter.

Vegan ✓ Gluten Free ✓ 

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