This is the kind of quick supper (if the buckwheat’s already cooked and the dressing’s in the fridge) that equates with comfort food for a young tot and I. We each get a bowl of warmed buckwheat groats and then the young one requests bits of cabbage salad, additional dressing, cubes of avocado and a pickle or two from the fridge as the meal progresses.
I also find that it’s a nice way to end the season, acknowledging autumn with the warm and more substantial grains (I know, buckwheat isn’t a grain) while thanking the last of summer with raw fresh garden vegetables atop. The creamy pumpkin seed dressing takes it up a notch and adds some fabulous extra flavor to the medley of tastes and textures in the bowl.
What you need for the buckwheat (makes 6 cups cooked):
- 2 cups buckwheat groats (not kasha, the untoasted groats)
- 2-3/4 cups water
- water to soak
What you need for the cabbage (per person):
- 2 cups shredded red or green cabbage
- a rib of celery, sliced
- a scallion, sliced
- 2 tablespoons of dressing (or more, or less, to taste)
- cubed avocado to serve (optional)
What you need for the dressing (makes about 2 cups):
- 1/4 cup nutritional yeast
- 1/4 cup tamari
- 1/4 cup organic pumpkin seed butter
- 1/4 cup water
- 1/3 cup unpasteurized organic apple cider vinegar
- 3/4 cup flax oil
What you do for the buckwheat:
- Soak the buckwheat overnight with water to cover by a few inches. Drain and rinse. It will be kind of slimy. That’s normal. Rinse some more and let it drain in the colander.
- Place the drained buckwheat in a pot with the 2-3/4 cups of water and bring to a boil. Cover, turn heat to low, and simmer until all the liquid is absorbed, approximately 15-20 minutes.
- Remove from heat and let sit, covered, 10-15 minutes. Fluff and serve.
What you do for the dressing:
- Put all ingredients in a blender or Magic Bullet type mixer and process until completely smooth.
What you do for the cabbage:
- Mix all ingredients together.
What you do for the bowl:
- Put a cup or so of buckwheat in the bottom of the bowl. Top with the cabbage mixture and cubed avocado if using.