Here's all the ingredients for tonight's dinner. We used roasted sweet potatoes and added some bowtie pasta
Cold weather calls for warm food! Some roasted veggies will add warmth into your life along with kasha, which is buckwheat, a warming grain. This recipe is easy to make and will provide an inexpensive, high protein, gluten free and vegan meal for your family that is warming and satisfying.
Cut any or all of the following vegetables into small chunks:
Sweet potatoes Parsnips
Carrots Rutabagas
Turnips Cauliflower
Onions Shallots
Toss the cut veggies in some olive oil and salt. Place on a cookie sheet or roasting pan and put into a 400 degree oven.
Check every 10-15 minutes and turn them over a bit. They should be done within 20-30 minutes, depending on how they were cut.
While the veggies are roasting,
Dice 1 medium onion
Sauté onion in a small amount of coconut oil until golden
Add 1 cup buckwheat groats
Brown the groats lightly,
Add 2 cups veggie broth or another liquid
Sauté 10 minutes until broth is absorbed.
When root veggies are roasted, toss them into the kasha mixture and serve.
Here’s some info about buckwheat courtesy of Rebecca Wood’s New Encyclopedia of Whole Foods
Buckwheat is not a wheat or a cereal grain, but it is treated like a grain. In medieval Russia, the word kasha which today means roasted or cooked buckwheat, signified “meal” or “feast” because a meal was complete only with this staple present.
Of all the grains, buckwheat has the longest transit time in the gut and therefore is the most filling and stabilizing for blood sugar. Since it is gluten free, many people with food allergies rely upon buckwheat. Buckwheat contains a high proportion of all 8 essential amino acids and 100% more calcium than other grains is rich in Vitamin E and contains almost the entire range of B-complex vitamins.
