Friday, 27 July 2012


(It is an easy to cook lovely vegan dish)

-1 large courgette
-1 cup of red kidney beans (or one tin)
-1 cup of organic buckwheat
-2 peeled plum tomatoes
-2 tbsp of cashew nuts
-1 tbsp freshly chopped coriander
-1 tsp cumin
-salt to season
-sesame seeds to garnish
 -1/2 tsp chilli sauce or fresh chilli

First you need to soak the beans for about 2hours and cook it until soft season it with a little salt only when its cooked otherwise it will take much longer to soften. It is much quicker to use tin beans but less healthy. (as tin food is refined and is loaded with additives and preservatives)

Peel and slice the courgette. Heat up 2 tbsp of oil and add the cumin and stirring it for few minutes then add the courgette and a little water and cook it for about 10 minutes or until the courgette is almost cooked but still a bit crunchy.
In the meantime cook the buckwheat. It does not need soaking as it cooks quick. Just rinse it through, put into a saucepan with enough water to cover and cook it until soft. It wont take more than 20 minutes the most.
 Finely chop some coriander and mix it with the tomato and a bit of chilli sauce. You can easily peeled the tomatoes if you drop them into hot water for few seconds.

 Add this mixture to the cooked courgettes along with the chopped cashew nuts and cooked beans and cook it for further  few minutes. Add the cooked buckwheat and mix it well together. Season it with salt.
Garnish it with sesame seeds and fresh coriander.

It taste good on its own but can be served with hummus and fresh salad.

Enjoy :)


Post a Comment