I love buckwheat! If you’ve been following my blog for a little while now, you’ll know I use it quite a bit. That’s because it’s incredibly versatile, has a great texture and a nutty flavour, and is full of nutritional value. Despite its name, buckwheat isn’t a grain at all- it’s actually a seed. It’s completely gluten free, and is full of vitamins, minerals and antioxidants. By lightly roasting the buckwheat before boiling it, you get the full effect of its nutty, earthy flavours.
This tartare is the perfect appetizer to start a meal, but also can be as a main. Because of the layers, it has so much texture and depth- I guarantee that no one will miss the meat! Vegan tartares have actually gained in popularity a lot lately, and for exactly that reason- it’s a familiar food, created in a more modern, healthy, interesting way.
If you’re pressed for time, try making the aubergine-tomato mixture ahead of time. It can be made up to a day in advance and kept in an airtight container in the fridge. The buckwheat can also be made up to a day in advance, as long as it’s kept well-sealed so it doesn’t dry out (there’s nothing worse than dry buckwheat pieces!) Serve this yummy tartare with a mixture of GF crackers, and veggie slices, such as cucumber, carrots, and endives. Your guests will love it, and you’ll love that it’s full of essential vitamins, minerals, and antioxidants! Eat well to live well!
- 1 cup roasted Buckwheat ( cook in water )
- Himalayan pink salt
- 2 aubergines, halved
- 2 tomatoes, halved
- rapseed oil
- 1 head of garlic, halved
- 1/2 fresh tomato
- 1 clove garlic
- 1 avocado
- 1-2 tsp lemon juice
- seaweed dulse (optional)
- 1 tsp Hemp seeds
- 1. Preheat oven to 185 C (370F)
2. Cut aubergines, tomatoes and garlic in half. Brush with rapseed oil, season with salt , cook in oven for 20-25 min at 185C. Once cooked, put all ingredients into a food processor, mix until smooth, add cumin.