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Vegetarian Tibetan Buckwheat

1 teaspoon oil 
4 ounce(s) buckwheat 
4 ounce(s) onion, diced 
8 ounce(s) mushrooms, chopped 
1/4 pint red wine 
1/4 pint stock 
4 ounce(s) walnuts 
8 ounce(s) spinach 
1 teaspoon rosemary 
1 teaspoon sage 
salt and pepper 

Preheat oven to 375 F - Vegetarian Tibetan Buckwheat - Vegan

Heat oil in a skillet and fry the buckwheat for 2 to 3 minutes. Add onions and mushrooms and cook for a few more minutes. Pour in the wine and stock and bring to a boil. Reduce heat and simmer for 20 minutes. Add more stock if necessary. Grind the walnuts finely. Wash and cook spinach without water for 6 minutes. Drain off any excess liquid and chop thoroughly. 

When buckwheat is cooked, remove pan from heat and let cool slightly. Stir in walnuts and spinach. Mix in the herbs and mix well. Season to taste. Grease a 1 lb loaf tin and press in the mixture. Bake for 50 to 60 minutes till the top is dark brown and feels firm to the touch. 

Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables and greens. 

Example Recipes:

Alluring Titania Fruit Freezes
Vegan Macaroni & Cheese
Buttermilk Biscuits (No Milk Products)
Chocolate Cinnamon Torte
Eggless Egg Sandwich Spread
Agar Cheese

 Download The Vegetarian Recipe Cookbook
Collection Includes - 458 Recipes

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