Miso Glazed Roasted Butternut Pumpkin with Miso Ginger Satay Sauce

Since I have one foot out the door at the moment, I am trying to make use of all of our pantry ingredients. Tonight was buckwheat night. I decided to pair it with some roasted butternut pumpkin and lightly sautéed vegetables. To make it a bit more interesting I created a glaze and sauce with my nearly expired white miso. The sauce was so delicious. It tasted almost like satay, but without the peanuts. I’m so in love with Tahini at the moment. Its really delicious and full of calcium. Feeling really nice and light after such a wholesome dinner.

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Miso Glazed Roasted Butternut Pumpkin with Miso Ginger Satay Sauce (vegan, gluten free, nut free)

Ingredients for Miso Glazed Roasted Pumpkin:

1/2 butternut pumpkin

1/4 cup coconut oil

1/2 tablespoon crushed ginger

1 tablespoon white miso paste

1 tablespoon brown rice syrup

sea salt to taste

Ingredients for Miso Ginger Satay Sauce:

2 tablespoons unhulled tahini

1 tablespoon white miso paste

1 teaspoon crushed ginger

1 tablespoon brown rice syrup (or more to taste)

2 tablespoons pure sesame oil

1/4 filtered water

sea salt to taste

Method:

1. Preheat the oven to 180 degrees.

2. Wash the butternut pumpkin well. Then cut the the pumpkin in half and then cut into thin slices.

3. In a bowl large bowl combine the coconut oil, ginger, white miso and rice syrup. Whisk with a fork until it is all blender well. Toss in the butternut pumpkin to coat.

4. Place the butternut pumpkin in a baking tray. Pour the extra marinate on top of the pumpkin.

5. Bake pumpkin for 30 mins or until softened and golden.

6. In the meantime prepare the Miso Ginger Satay Sauce. Combine all the ingredients in a bowl or a blender. Whisk with a fork or blend until it has blended together well.

7. Serve the pumpkin and sauce with some buckwheat or grain of your choice and some lightly sautéed or steamed vegetables.

*Serves 4

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Warm Buckwheat and Lentil Salad with Pumpkin and Broccolini

Hi guys hope you all had a good weekend. I can’t believe how fast its gone. I’ve been juicing away every day with my favorite new addition. I just love watching it do its magic  Here is a couple of the juices I prepared recently. The first one is Beetroot, Pear, Kale and Cucumber. I also made some Sushi with honey soy tofu, avocado and cucumber. The next one is rockmelon, lemon and ginger. That one was a bit tangy, but still very good.

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Last night we popped into the vegan restaurant Banana Lounge for some dessert. I also got a sticky beak at their new menu, which is the same for lunch and dinner. I have heard mixed reviews about their food, but I would like to check it out soon. I have only been to the vegan buffet breakfast. On their new menu they have nachos, burritos, mexican rice bowl and raw pizza etc. I was the only one that order dessert. I got the Raw Choc, Date & Pistachio Brownies and the Mexican Chili Hot Chocolate. Both were really delicious! They really know how to make a good vegan dessert.

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Tonight I wanted to make something healthy, but hearty. Its so cold here at the moment, so we need something a bit heavier. This dish just keep evolving till I got hungry enough to stop adding things. I brought a whole lot of sprouts today so I am going to try add them to more of my meals for extra nutrients. I am trying to get Marco into sprouts. He didn’t mind a sprinkle of these snow pea sprouts, but they aren’t his favorite thing.

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Warm Buckwheat & Lentil Salad with Pumpkin & Broccolini, Roasted Garlic Tahini Dressing and Spicy Roasted Pumpkin Seeds (vegan, gluten free, soy free, nut free)

Ingredients:

1/2 cup dried brown lentils

1 cup raw buckwheat

900 g kent or butternut pumpkin

olive oil

2 bunches of broccolini

sea salt to taste

snow pea sprouts, washed, roughly chopped

Ingredients Roasted Garlic Tahini Dressing:

1 whole garlic head

2 tablespoons olive oil

1/4 cup lemon juice

1 tablespoon water

1 teaspoon ground cumin

pinch ground cayenne pepper

1/4 cup italian parsley

1 tablespoon tahini (unhulled)

sea salt to taste

Ingredients Spicy Roasted Pumpkin Seeds:

1/2 cup pumpkin seeds

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon ground cayenne pepper

sea salt to taste

Method:

1. Preheat the oven to 200 degrees.

2. Place lentils in pot with 2 cups of water and bring to the boil, then leave to simmer for 30-40 mins or until lentils are cooked. Then strain any water and leave to cool.

3. Place buckwheat in a pot with 3 cups of water and bring to the boi, then leave to simmer for 30 mins or until the buckwheat are cooked. Then leave to cool

4. In the meantime remove the seeds and skin from the pumpkin and slice into flat bite size pieces.

5. Place pumpkin pieces and a whole garlic in a bowl and toss through 1 tablespoon of olive oil. Then place all on a baking tray and cook for 30 mins or until the pumpkin is cooked, leave to cool.

6. Clean the pumpkin seeds then combine in a bowl with olive oil, cumin, cayenne and sea salt. Then place on a tray and roast for 5 mins or until cooked. Leave to the side for later.???????????????????????????????

7. Peel the whole roasted garlic and place in the processor.

8. Add olive oil, lemon juice, water, cumin and cayenne and whiz until combined.

9. Then add tahini, italian parsley and sea salt. Whiz until combined. Add more sea salt if you need.

10. Roughly chop the broccolini, then saute in a pan with olive oil until tender.

11. In the mean time, combine the lentils, buckwheat and pumpkin in a large bowl. Then top with the dress, stir through.

12. Add the broccolini to the salad and stir through.

13. Serve the warm salad, topped with snow pea sprouts and roasted spicy pumpkin seeds.

*Serves 4 as a main or 6 as a side.

For dessert I made these Gluten free Yoga Chocolate Cupcakes from Chloe’s Vegan Desserts. You can find the recipe here. Mum called them disgustingly delicious lol. She couldn’t believe how good this vegan cupcakes are. They are really crunchy on the top and soft and moist on the inside. Instead of making 34 mini cupcakes, I made 12. This also means I needed half the chocolate icing.

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Russian Mushroom Madness

Tonight I made some traditional wholesome Russian dishes for the family. I have never really made or eaten Russian food before, but I was inspired by this recipe Veg Russbiff from Veganwiz.com. I have been wanting to try these cutlets for ages and today was finally the night to do it. I am not sure of the origin of this dish or its name, as the boyfriend of the blogger  found this recipe somewhere. I slightly adapted this recipe and worked out the amounts for all the ingredients. Marco and I both really loved this recipe. These cutlets are made with primarily mushrooms, onion and rice. No it doesn’t taste like meat, but it does have a great taste and texture, that will not leave you feeling like you are missing out. I would love to make this again with a delicious sauce or gravy to make this even more spectacular.

The side dishes I made to go with the Veggie Cutlets are also typical Russian dishes, that complemented them well. The recipe Buckwheat Pilaf with Mushrooms and Caramelized Onion is by Bois de Jasmin. This traditionally dish is from Belarus and uses butter and is served with boiled eggs on top, but this was omitted to be vegan. Many recipes also use vegetable liquid stock to cook the buckwheat, or you can just use water as I did. This is a great nutritious dish that will leave your tummy very content on a warm winters night.

The last dish was adapted from Sweet-and-Sour Cabbage from Bon Appetit. This is a popular dish in Russian and throughout the Balkans. The sweet and sour flavours are strong, but they really complemented the rest of the meal.

The only other Russian dishes that I have attempted are Borscht & Pirozhki. I just love Slavic food and I can’t wait to bring you all some more dishes. Tomorrow I should hopefully be learning to make a Serbian bean dish… ??????????????????????????????? Russian Veggie Cutlets (vegan, gluten free, soy free, nut free)

Ingredients:

200g mushrooms, thinly sliced

1 onion, finely chopped

1 cup medium grain rice

2 teaspoons sweet hungarian paprika

2 tablespoons diced italian parsley

sea salt & black pepper to taste

3/4 cup oat milk (whole soy milk if you can tolerate)

1 cup unbleached plain flour

1 cup quinoa crumbs or other gluten free bread crumbs

olive oil or grapeseed oil to fry

Method:

1. Cook rice in a rice cooker or on the stove. Cook 1 cup of rice with 1 1/2 cups of water. Leave on warm until ready to use.???????????????????????????????

2. Heat 2 tablespoons olive oil in a pan, then sauté mushrooms for 5 mins or until browned. Remove from pan and place in a large mixing bowl.

3. Add another tablespoon olive oil, then sauté onion for 5 mins or until browned. Remove from pan and combine with mushrooms in the mixing bowl.???????????????????????????????

4.  Add cooked rice, paprika, parsley, sea salt and black pepper.  Mix well and taste to make sure there is enough salt.

5. Place the mixture in a processor and add soy milk. Blend so the mixture is thick, but the contents have been broken down. Add more soy milk if you need. If its easier do in two batches.

6. Place mixture back into the mixing bowl and add flour and quinoa crumbs.

7. Make 10 – 12 large balls with the mixture.

8. Place them one at a time in a hot pan with 1-2 tablespoons of olive oil. Press them down while they are in the pan with a spatula or with your fingers, so they are flat. Cook on each side for 2 mins. Repeat until you have cooked all the patties.

*Makes 10-12 Veggie Cutlets ??????????????????????????????? Buckwheat Pilaf with Mushrooms and Caramelized Onions (vegan, gluten free, soy free, nut free)

Ingredients:

2 cups raw buckwheat

6 cups water

2 onions, sliced thinly

8 cups thinly sliced white or brown mushrooms (about 450 g)

5 tablespooons vegan butter

sea salt & black pepper to taste

3 tablespoons minced parsley

Method:

1. Preheat oven to 170 degrees.???????????????????????????????

2. Place buckwheat in a bowl and stir through 3 tablespoons of vegan butter. Then place buckwheat on a tray and toast in the oven 20 min. During this time give them a stir, so they toast evenly. If you have pre-toasted buckwheat you only need to toast for 10 mins.???????????????????????????????

3. Bring a large put with 6 cups of water to the boil and add salt.

4. Add toasted buckwheat and stir through. Bring to the boil, then place on a low heat and cover. Cook for 20 mins or until the water has absorbed into the buckwheat.

5. Heat a pan with 2 tablespoons of olive oil and sauté the sliced onion for 10 mins or until browned. When finished remove from pan and set to the side.

6. Add another tablespoon of olive oil and sauté mushrooms for 10 mins or until they have absorbed any water they have released and browned.

7. Add onions, mushrooms, sea salt, pepper, parsley and 2 tablespoons vegan butter (omit butter if you prefer) to pot with the buckwheat (water should of absorbed). 8. Fluff buckwheat with a fork, then cover pot and leave on the lowest flame for 15 mins. After this serve.

* Serves 4-8, depending if it is a main or side dish serving. ??????????????????????????????? Sweet-and-Sour Red Cabbage with Apple (vegan, gluten free, soy free, nut free)

Ingredients:

2.5 tablespoons vegan butter

1 onions, thinly sliced (about 2 cups)

1/3 cup red wine vinegar

1/4 cup applesauce

2 tablespoon raw sugar

1 teaspoon sea salt

1 teaspoon black pepper

1 bay leaf

2 whole cloves

1/2 head red cabbage , sliced into 1/2-inch-wide strips

1 large green apple, cut into thin slices

1/4 cup apple juice

Method:

1. Melt butter in a  heavy large pot, over medium-low heat.???????????????????????????????

2. Add sliced onions and sauté  for 10 mins or until they are translucent.???????????????????????????????

3. Add red wine vinegar, bay leaf, raw sugar, sea salt, black pepper and cloves.

4. Add red cabbage and cook for 5 mins or until it starts to wilt. Stir often.

5. Place on a simmer and cover pot for 15 mins or until cabbage is tender.

6. Remove lid and add apple sauce, apple juice and apple slices. Cook for 10 mins or until apple is tender.

*Serves 4-6 as a side dish ??????????????????????????????? ???????????????????????????????

Raw Cherry Ripe Buckwheat Porridge

To finish off the last of my batch of buckwheat porridge I decided to make something different. I still had some cherries I froze from a few weeks back, so I tried to make a cherry ripe like layered dessert . I only made enough for one, so I think Marco is going to be very jealous when he sees this. It was such a filling breakfast, not sure if I’ll be able to have lunch today.

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Raw Cherry Ripe Buckwheat Porridge (vegan, raw, gluten free, soy free, nut free)

Ingredients:

3/4 cup raw buckwheat porridge

2 teaspoons cacao or cocoa powder (more to sprinkle)

1/2 cup pitted cherries (fresh/defrosted)

1 teaspoon coconut oil

1 tablespoon toasted coconut

Method:

1. Combine the buckwheat porridge and the cocoa powder and stir through till it is brown.

2. In the processor add the pitted cherries. While it is still running add the coconut oil and toasted coconut. Whiz until it has combined and has a jam like consistencey.

3. Take a dessert glass and layer the buckwheat porridge and the cherry mixture. Top with with some cocoa powder and serve.

*Serves 1

Last night I was invited over to my mother’s partners house. Since Ted’s been having a few dinners over at my place, I suggested we go over to his for one of his curries and for some air con. He is Mauritian and makes beautiful Indian curries and chapati breads. Lately he has been making more Thai curries. So last night we had a Thai Green Curry with Tofu and Vegetables, Rice and Lentils. He made the spice paste from scratch and he made it vegetarian for me. It was really good! I really like the lentils as well. His family usually make this kinds of lentils on the side, just with garlic and ginger.  I am going to try get some recipes from him soon and try to cook some of them.

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Raw Buckwheat Breakfast Porridge

I discovered a new way to prepare buckwheat for breakfast. I saw this recipe, for Raw Buckwheat Breakfast Porridge, on Oh She Glows and finally got the courage to make it. I love Angela’s recipes. I have been a fan of hers for some time. She has some of the most creative and inventive vegan recipes I have ever seen. She also has an amazing story, so check her out.DSC02642

I was a bit worried that I didn’t have the right buckwheat. I never knew before that soaking them would make them go soft. I just had organic raw buckwheat from Woolworths. They looked the same as the ones Angela used, so I left them over night to soak and this is how they looked. They were tender, but if you apply a bit of pressure to them between your fingers they break.DSC02647

I actually made a half portion of this recipe, as I only had 1 cup of buckwheat left. Other then that I followed her recipe all the same. Once I rinsed the buckwheat well, I put them in my processor and added soy vanilla milk (use rice, oat, almond or soy), chia seeds, agave, vanilla extract and cinnamon. I processed them till the entire thing is nice and smooth.

To serve it I just added slices of banana, toasted slivered almonds and toasted shredded coconut.

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Later, when Marco came home I made him a portion as well. He wanted it to be more like a dessert, so made a Raw Chocolate Coconut Buckwheat Porridge. I added cocoa powder, more agave and toasted shredded coconut. He really liked it too, so I think this will be a regular for a while.

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Roasted Cherry Tomato, Spinach, Lentil & Buckwheat Stew and Pumpkin Spelt Loaf

For this stew and the Roasted Cherry tomato Sauce I used Sweet Solanato Cherry Tomatoes. They are probably the best cherry tomatoes I have tasted in Australia and are exclusive to Woolworths at the moment. They just became available, so I picked up heaps of these 200 g punnets for only $0.48 each. They are really, really sweet and are addictive to eat fresh. They are a new variety, bred in the Netherlands and are grown hydroponically in Bundaberg, Queensland and Gosford, New South Wales. If you are in Australia and want to find out more about them I have included a nice clip below.

This is a really easy stew to make and full of flavor. I think roasted the tomatoes first really makes the different in the taste. I tried to make use the white parts of the spinach. Initially I sauted them with the onions, carrots and chili, and then pureed them with the tomatoes, so that they wouldn’t be crunch in the stew. I wanted to leave the leaves whole so I added them at the end, but if you have picky eaters you can puree them as well and they will be none the wiser. The red lentils and buckwheat went really well as they are both soft, quick cooking ingredients that are really healthy and have a mild taste.

For the Pumpkin Spelt Loaf I took some inspiration from this Taste recipe, but I changed it a lot so I could utilize my spelt flour. I added the dry ingredients to the pumpkin, rather then the other way around, which made it a lot less bread like, but I got rave reviews at home. So maybe it was a good mistake. It was even better the next day once it had set more in the fridge and we toasted in the sandwich press and served it with butter.

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Roasted Cherry Tomato, Red Lentil & Buckwheat Soup (vegan, gluten free, soy free, nut free)

Ingredients:

olive oil

600g cherry tomatoes

8 garlic cloves

sea salt

1 onion

2 carrots

2 small red chili

4 leaves of silverbeet (3 stems chopped and 4 of just green leaves)

½ cup red lentils

½ cup buckwheat

3 cups of vegan chicken liquid stock

Method:

1. Preheat oven to 180 degrees. DSC01119

2. Wash and cut in half all the cherry tomatoes.DSC01121

3. Take a baking tray and add cherry tomatoes, whole garlic cloves and sprinkle with sea salt. Cook for 15-20 mins, so that garlic is soft.

4. In the meantime, dice the onion, carrots, red chili. Separate the white stems and spines of the spinach from the green leaves. Then dice white stems (from 3 of whole leaves, discard one).

5. Take a pot and heat 1 tbsp of olive oil. Then saute the onion, carrots, red chili for 3 mins. Then add the spinach stems and saute for a further 3 mins. DSC01122

6. Once tomatoes & garlic are ready, peel the garlic and place both in to the pot. Then use a bar mix to blend all the vegetables together with the tomatoes to form a sauce (can also be done in a processor.

7. Put the buckwheat to cook in another pot. This should take 20-30 mins according to packet instructions.

8. While the buckwheat is cooking, add the red lentils and liquid stock to the pot with the pureed sauce. Bring to the boil, then place on simmer for 20-30 mins or until lentils are cooked.DSC01128

9. Lastly, cut the green spinach leaves (from 4 whole spinach leaves) into ribbons. You can do this by scrunch them up and in a cigar shape, then cutting them thinly.

10. Before serving add the spinach leaves and buckwheat and heat through, so the spinach goes limp.

*Serves 5

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Pumpkin Spelt Loaf (vegan, nut free)

Ingredients:

500-600 g butternut pumpkin

1.5 cup wholemeal spelt

½ cup white unbleached flour

1 teaspoon sea salt

3 teaspoons baking powder

2 teaspoons fennel seeds

2 eggs worth of egg replacer

5 tablespoons melted butter

½ cup soy milk

1 big sprig of rosemary

Method:

1. Preheat the oven to 180 degrees.

1. Wash and cut pumpkin into small pieces, remembering to remove the seeds and skin.

2. Place pumpkin in a steamer and cook for 20 mins or until soft.

3. Mash the pumpkin with a fork.

4. Take a large bowl and mix the spelt, white flour, sea salt, baking powder, fennel seeds and 2/3 of the rosemary leaves.

5. Then add egg replacer, melted butter and soy milk. DSC01115

6. Lastly add the pumpkin and mix through.

7. Place the mixture in a loaf tin and top with the remaining rosemary leaves.

8. Place in the oven and bake for 60 mins.

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Fresh Food Update – Sweet Solanato, http://cooking-recipes4u.blogspot.com.au/2012/11/fresh-food-update-sweet-solanato.html

AU: Spring into Sweet Solanato tomatoes, www.freshplaza.com/news_detail.asp?id=102489

Frittelle croccanti di patate and Warm Buckwheat & Pumpkin Salad

Tonights dinner was nearly the dinner that never was. In Brisbane we had a huge storm. I think I even saw a  twister outside my window. It was so scary. For the five minutes before  it started, there was a sound like an airplane was going by, then the storm hit. It sounded like all the windows were being smash and in fact my window by my computer did get smashed. My poor dogs must of got pelted, they bed was covered in hail too, but luckily I found them around the side of the house. They are still traumatized though. It only lasted about 30mins so its all good now. When I was cooking this I also ran out of gas. Luckily after a few attempts Marco managed to get the new gas bottle up and running. Not the best thing when you in the middle of frying.

Tonight I cooked potato fritters from an Italian website. It’s really easy to make and vegan. I was surprised it didn’t say to squeeze the water out of the potatos, but I did anyway before I fried them. This can be made gluten free, by using gf flour or even tapioca flour. The rosemary taste amazing  with the potatoes and they don’t need any egg or cheese. The Warm Buckwheat & Pumpkin Salad was a mixture of ingredients I had on hand. The flavours all went really well together. I didn’t even feel envious that everyone else was having tempura chicken with their dinner. My dinner was satisfying enough 🙂

Frittelle croccanti di patate (vegan, gluten free option, soy free, nut free)

Ingredients:

5 medium brushed potatoes

2 tablespoons unbleached plain or gluten free flour

2 sprigs of rosemary leaves

sea salt & black pepper to taste

canola/olive oil to fry

Method:

1. Peel and grate the potatoes into a large bowl. (Squeeze out the water)

2. Add flour, rosemary, salt & pepper to potato & stir through.

3. Heat oil to shallow fry. Form balls with hands or with tbsp and place into the oil, then flatten with a spoon. Cook them on both sides till golden brown.

4. Place on paper towel to get out some of the oil, then serve.

(I got 13 out of this batch)

Warm Buckwheat & Pumpkin Salad (vegan, gluten free option, soy free)

Ingredients:

1 cup buckwheat

2 tablespoons olive oil

2 garlic cloves, chopped

1/4 kent pumpkin, chopped in small slices

4 tomatoes, deseeded & chopped

2 handfuls of raisins

1 bunch of italian parsley, chopped

sea salt & black pepper to taste

2 handfuls of almonds (dry toasted)

Method:

1. Cook buckwheat according to instructions and once finished strain and leave the side.

2. In the meantime, heat a large pan with oil on medium heat, then add garlic & pumpkin. Cook for 5mins or until pumpkin is a little browned.

3. Add tomatoes and raisins and cook for further 3 minutes.

4. Then add italian parsley, buckwheat,  salt & pepper and heat through.

4. Lastly add dry toasted almonds (cooked in a dry pan) and serve.

*Serves 4 as a side dish.

Pumpkin and Cannellini bean Curry with Buckwheat

Tonight I was left to my own devices, without any Marco to push me into making something in particular. When he is not here I usually take advantage of not having to worry about what he will eat and just making it up as I go. So this is what I ended up with and lucky for him I left some for him to take to work tomorrow.

I haven’t been eating as many gluten free grains since I’ve come back from Europe and I’ve started eating wheat again. But I need to make sure I have variety, so I don’t get a imagesgluten intolerance again. If you find that you feel sick after you eating, you might have an intolerance to gluten, milk, eggs or something else. This can happen when we get a parasite from travelling or just bad diet in general. It can upset the stomach and create many  food intolerance. I found this out after doing a food intolerance blood test and reading a lot about leaky gut syndrome. If you think might have an intolerance to something in particular like gluten, try taking it out of you diet for three months. Then reintroduce in small amounts and you might find that you have cured yourself. I did a detox, but I really needed to since my leaky gut was really bad. It is possible to take out gluten out of you diet, especially if eating at home. I found it difficult getting gluten-free, dairy-free and vegetarian food from restaurants and takeaway, but slowly things are changing here in Brisbane. Ethnic cuisines can usually accommodate, like Indian and Asian.

If you haven’t tried buckwheat, you should. It can be used like rice or it can be toasted  for cereals and muesli bars or it can be used in soups and stews. It is often used by the Chinese, Japanese, Koreans and Eastern Europeans. Dr Perricone names it one of the top superfoods. Its got more protein then wheat, rice, millet and corn and is high in high in the essential amino acids lysine and arginine. It is also gluten free and good for your cardiovascular system, better blood sugar control, lowers risk of diabetes, and helps prevent gallstones and heart disease.

Pumpkin and Cannellini bean Curry with Buckwheat (vegan, gluten free, soy free, nut free)

Ingredients:

1 cup raw buckwheat

1 teaspoon coconut oil

1/2 onion, diced

2 garlic cloves, diced

1 teaspoon ground cumin

1 teaspoon curry powder

1 teaspoon ground turmeric

1 small piece of pumpkin

1 small piece of capsicum

250ml liquid vegan chicken stock

200g cannellini beans, cooked

165ml coconut milk

salt & pepper to taste

Method:

1. Cook buckwheat according to pack directions and put to the side when finished.

2. Heat coconut oil in pan on medium heat, add onion, garlic, cumin, curry powder and turmeric and cook for 3-4 mins or till browned and fragrant.

3. Add capscium and pumpkin and stir spices through. Then add liquid stock and cook for 15 mins or till pumpkin is soft.

4. Lightly mash the pumpkin then add coconut milk, cannellini beans and season. Cook for another 15 mins.

5. Add the buckwheat and cook till it is heated though.

6. Adjust seasoning and serve 2.