Despite the name, buckwheat is not related to wheat and is often sought as a gluten-free alternative to wheat. High in iron, manganese, magnesium, phosphorus, copper, zinc, and many other nutrients, buckwheat is a healthy addition to any soup, or great as a side. The ratio of water to buckwheat is 1 cup buckwheat, to 1.5 cups of water. You can try a 1 to 2 cup ratio, but the buckwheat may be more mushy, or have a longer cooking time.
You may purchase Kasha – “roasted buckwheat groats” at your local health food store in the bulk items section or on line @ iherb.com Get $10.00 off your first order of $40.00 or more! (or) $5.00 off your first order of less than $40.00! Use gift code VJV095 for iHerb !
Kasha burger with vegan mayo, organic mustard, tomato, romaine lettuce leaf, sliced red raw onion, toasted multi-seeds dark grain bread.
- 1 cup kasha (toasted buckwheat)
- 1 1/2 – 2 cups of filtered purified water
- 1 carrots, grated
- 1/2 cup of mushrooms – be creative in mushroom types, add more if you like!
- A handful of chives, chopped
- Handful fresh parsley, chopped
- 2 Tbsp olive oil (1st pressed, cold pressed, extra virgin) for step 2 baking, or grilling, or frying
- 1 tsp dried basil or fresh
- 1 tsp dried thyme or fresh
- 1/2 tsp dried oregano
- 1 tsp sweet paprika
- 1/2 tsp ground mustard powder (or) use regular mustard add at the end with spices & veggies
- 1 tsp garlic powder
- Himalayan salt/sea salt and fresh crack pepper to taste
- fresh organic tomato
- red onion thinly sliced
- romaine lettuce/sprouts
- organic mustard
- organic mayonnaise (vegan mayo optional)
- Braggs Nutritional Yeast for a cheesy flavor (optional)
- Muti-grain/seeds dark bread/sprouted bread
- In a pot bring two cup of water to a boil, then add kasha. Add your sea salt in the water, bring it to a boil for a couple of minutes, then turn down to low and simmer for 15 minutes. For these burgers, it should cook to be fairly dry. The ratio of water is important here. ( More on How to Cook Buckwheat ~ http://www.healthaliciousness.com/recipes/how-to-cook-buckwheat.php )
- Once it’s cooked, stir the grated carrot, fresh parsley, chives, mushrooms, and spices into the buckwheat. Form the mixture into patties (shown above) and bake, or fry, or grill – electric grill.
- To bake: form into patties and lay on a parchment-lined baking sheet. Put them in an oven with just a little olive oil at 350 degrees F for 30 minutes, (or) until browned on the outside. Flip them after about 20 minutes to get both sides browned.
- To fry: heat a pan, add olive oil and place the patties in the pan, cook for 5 minutes on both sides.
- To grill: Spray with olive oil on electric grill, lay the burgers on the grill, let them cook for 7 minutes or so, then very gently flip them and cook another 5 minutes.
- Toast you bread and put all your fixins together, side dish can be a nice organic miso soup or baked sweet potato fries!
Buckwheat taste amazing!!! This is one recipe you won’t miss having meat in your meal & for those who wish to cut down on their meat intake. Also try a buckwheat kasha breakfast! (see photograph below)
Kasha (buckwheat) breakfast with egg, hazelnuts, spinach, parsley, onion, & gomasio.