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Buckwheaty pumpkin mash bake

This is a bit like a nut loaf in texture. It makes a fantastic main, and freezes well, so its easy to make a tray and freeze it for lunches and dinners. Gluten free, dairy free, vegan and super simple. Also, once you have the buckwheat bake technique down you can make millions of variations on a theme- eg, put tofu in with the buckwheat, potato mash top instead of pumpkin.. etc etc etc.

It has lots of steps, but is actually quick to make, and you can do most of the steps while waiting for buckwheat to cook.

Buckwheat pumpkin bake

Ingredients

3 cups buckwheat

1/2 cup buckwheat flour

1/2 cup nutritional yeast

1 Tbspn apple cider vinegar

1 tbspn tamari

1/2 a small pumpkin or squash

1/4 cup nutritional yeast

1 Tbspn paprika

heaps of fresh coriander leaves (or parsley), coarsely chopped

1 red capsicum, finely diced

3 ribs of celery, finely diced

1 Tspn hing

1/2 cup black olives

1.5 cup suflower seeds, or pumpkin seeds, or almonds (almonds are the nicest!)

2 carrots, finely diced

1/2 Tbspn olive oil.

Method:

Toast the buckwheat in a saucepan on a moderate heat for about 5-10 mins until its nice and brown. Then add twice as much water as buckwheat, and boil until its nice and soft. If there is any excess water at the end, drain it off. Meanwhile..

toast the seeds or nuts (I use a cast iron fry pan) until they are brown. Then soak in enough water to completely cover them for about 10 mins. Then add the nutritional yeast, spices, salt and blend it with a hand mixer so its a sort of pesto consistnecy.

dice the veges (except the pumpkin) and heat the oil in the frypan. Add the hing to the hot oil, and saute for a few seconds. Then add the veges and tamari and saute, stirring often for a few mins until the carrots are softish.

Put the buckwheat, buckwheat flour, veges, coriander, sauteed veg and olives together in a bowl. Mix well, then transfer to a baking dish and bake for about 20mins until firm

Meanwhile, roughly chop the pumpkin/ squash into cubes, and boil until soft. (about 15mins.) Then drain off the water, add 1/4 cup nutritional yeast, 1/2 tspn salt, 1/2 tspn pepper and the apple cider vinegar. Puree it all together with either a masher or a mixer.

Take the bake out of the oven and spread the pumpkin mixture over the top. Now, set the oven on grill and put the bake back in the oven for 10-15 mins until the pumpkin is browned.

Top with fresh herbs and serve! Its nice to serve this with a tahini sauce, or a spicey chutney of some kind.

 

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About Madhava.Sangini

Hi, I'm Madhava Sangini. I'm a cook, a naturopath, a Mum, a musician and I practice Bhakti Yoga. I live in rural New Zealand with my husband and 1 year old son. I blog about Vegan/vegetarian cooking, healthy living, conscious parenting, music making, homemaking.... My interests are diverse and this blog is also quite diverse.

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