Buckwheat. I mean why didn’t I just call my blog “Buckwheat by Mars” for crying out loud… I just love the taste. So earthy and so versatile, whether it’s flour, groats or soba… I can’t get enough of all the variations. I make a mean crust out of it (empanada recipe here), it goes great in salad bowls (here) and it’s perfect for breakfast too (hi!). Can’t get enough!! This is done boiling in about 8 minutes flat… and is perfect with vegetables. The coconut ‘florentine-ish’ type sauce I paired it with is so light and refreshing, yet somehow comforting since it is a bowl of pasta basically. Perfect for lunch or a light dinner, as a side or main, this will leave you pleasantly satisfied.
FYI on soba– If you have a high gluten intolerance or are celiac, make sure you find one that’s gluten-free. The brand I use had no wheat in it, but did have a disclaimer that it was near machines that could have traces of it. For me that’s fine, but if you’re highly sensitive, just find one you can tolerate.
serves 1-2 // vegan
- 2 oz. buckwheat soba
- 1 tsp coconut oil
- 1 cup packed spinach
- 1/2 cup peas (fresh or frozen)
- 1 small shallot ,diced
- 1 garlic clove, minced
- 1/4 cup coconut milk
- pinch of: nutmeg, salt, pepper
- Sliced radishes (1-2)
- Optional topping: pine nuts
- Boil buckwheat soba according to package directions, when done, rinse with cool water and set aside.
- In a skillet on the stovetop, add coconut oil on medium for a minute until it heats up. Then add: diced shallot, stirring around with a wooden spoon for a couple of minutes.
- Add fresh spinach, still stirring around until wilted, then add the minced garlic.
- Add peas next, once spinach is wilted and peas are warmed up, reduce heat to low and add the coconut milk, nutmeg, salt and pepper to taste.
- Simmer on low and then add in the soba, coating it in the sauce and veggies for a minute or so.
- Plate, top with sliced radishes and pine nuts, serve!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!