Okay, maybe it’s not so pretty, but haven’t we all learned not to judge by the looks? This dish is really creamy with a risotto-like texture and rich taste. It’s both a perfect main for vegans or vegetarians and great as a side dish. We have written about the great benefits of buckwheat before, and it’s absolutely a great alternative to refined rice or pasta. It is naturally gluten-free (it actually has nothing to do with wheat, but it is a type of nut) and very friendly for the tummy 🙂 Buckwheat can be combined with so many things, such as sweet berries and dates in a porridge, or savory flavors such as avocado, mushrooms, and aubergine.
This dinner was enjoyed on the sailboat after visiting a local, organic store where they had the best-tasting basil we have had in a long time! It really made a huge difference to the whole meal.
Warm buckwheat bowl (2 people)
- 1 eggplant
- 1 cup buckwheat
- 1 avocado
- 1 cup cherry tomatoes
- 1 handful fresh basil (preferably organic)
- 1 tbs paprika spice
- 1 pinch salt and pepper
- coconut oil
Boil the buckwheat in water with a pinch of sea salt or Himalaya salt (remember to rinse it well before). Add some chopped basil, salt, pepper and paprika to the water. Let it boil until it becomes soft, you can easily taste if it’s done or not. It takes about 10-20 minutes. Slice the aubergine into small bites and add them to a saucepan together with the coconut oil. Let it cook until it gets soft (it might take some time). Spice it up with salt, pepper, and paprika. Meanwhile, chop up the avocado and tomatoes. Add everything to a bowl, and voila! A really nourishing meal which will satisfy everyone.