Peasant-Style Buckwheat & Broad Bean Stew

My elder sister, who is a fantastic cook, went vegan a year or so ago.  She was a perfect cook then, and, prior to my going vegan, I always lapped up anything she prepared.  I visited her a short while back in England, and I was blown away by the amazing dishes she served us – she is also a gluten free vegan.  But this has not deterred her creations in any way.  Here is a dish inspired by a side dish that she prepared for us. I turned it into a main dish with some alterations, and came up with this.  I served it alongside my white mature-style cheese, and although I ate it alone (so as to remain gluten-free), I served it with a lovely Maltese loaf straight from the baker for the family. I hope you enjoy it as much as we did.  Not only delicious, but packed with nutrients.  I added the broad beans (Maltese Ful) to this dish, as not only are they in season right now, but because I wanted to add some more texture, since I intended it to be the main course.  For myself, I served this up alongside a beetroot, red onion, and crushed nut salad, with a balsamic and olive oil dressing.  Only one word to express this delight – Heaven ! ‘Nuff said (Oh, and thank you Androulla, for the inspiration !).

INGREDIENTS

extra virgin olive oil

2 shallots, finely chopped

2 to 3 cloves garlic, chopped

1 cup buckwheat, rinsed thoroughly

¼ tsp turmeric

¼ tsp asafoetida

½ tsp curry powder

salt to taste

2 cups (480 mL) water (maybe more, if it’s too thick)

½ cup  cup (120 mL) unsweetened dairy free milk of your choice

1 tsp vegetable stock granules

around 2 cups fresh broad beans (pre-boil in their skins for around 20 minutes)

olive oil to drizzle

GARNISH :- Freshly cracked black pepper, and hulled hemp seeds. You can also give a squeeze of lemon on the top for some extra edge

 

METHOD

First fry your onions in a casserole, then, when they wilt, add the garlic.
Next, add your spices, and stir in your buckwheat.  Mix it well until all the spices are well incorporated.
Now, begin adding your water little by little, a half a cup at a time, and finishing off with the milk. Then, when it’s fully absorbed, add the rest in the same way.
Now add your pre-cooked broad beans, and taste the buckwheat to see if it’s ready.  Add the salt and then serve hot.  Bon Appétit !

All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010

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