Ragu is great for keeping you warm in winter - but without the risk of extra pudge! Don't forget to start this recipe the day before you would like to eat it as you will need to soak your grains overnight.
Soak buckwheat grains overnight with 4 cups of water and apple cider vinegar. Drain and rinse well.
Pre-soak shitake and porcini mushrooms in 2.5 cups of boiling water. Let sit for 15 minutes until soft
Drain mushrooms and keep the mushroom water aside. Roughly chop the mushrooms.
Heat a pan on medium heat and add olive oil.
Add garlic and shallots and fry for 3 minutes.
Add buckwheat to the pan and stir through, cooking for 5 minutes until the colour starts changing.
In a jug, mix the cashew milk, almond meal and mushroom water. Whisk well with a fork until it’s all combined and then add to the pan.
Stir and cook for 2 minutes.
Add an additional 2 cups of water.
Stir well and add all the mushrooms – shitake, porcini and button.
Add salt, pepper and thyme and cook covered for 15 minutes, stirring occasionally.
Add parmesan and silverbeet and cook for another 5 minutes.
Remove from the heat and serve in a bowl drizzled with olive oil, a little parmesan and optional chilli flakes.
For extra protein, poach 2 eggs and serve with wedges of lemon.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe was supplied by About Life.
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