There’s a double meaning to that post title.
Not only is it the end (for the minute) of talking about buckwheat, it’s the last rubbish pun on it. Maybe. 🙂
I spent Thursday in a lovely way; meeting a friend I hadn’t seen for ages for lunch. Sitting in the hot sun in a country pub garden with a cheeky drink at a time I’d normally be sitting at my desk with an office coffee? Go on then 🙂
I rode Dave afterwards, then went round to my friend’s to give her the burgers. She liked them – and they even got one-year-old Jessica’s approval… so I think it’s safe to share the recipe.
Sadly yesterday was so flat-out, I didn’t get a chance to post but as it was just as hot (and is again today, woop!) I didn’t mind the rush, especially as yesterday finished with drinking copious amount of Pimm’s with my friend Lisa – happy days 🙂
But enough rambling, time for these:
Buckwheat burgers (makes seven good-sized ones)
1 can haricot (or any white) beans
70g dry buckwheat grains/groats
150g-ish courgette, grated (or aubergine, carrot, whatever vegetable you fancy!)
2tbsp cashew butter
2tbsp red pepper pesto (from a jar or recipe below!)
4tbsp nutritional yeast
2tsp vegetable stock powder
1tsp garlic powder
1/2 tsp onion granules
Cook the buckwheat in 140ml water (bring to the boil, then simmer for about 8 minutes till soft, then set aside till it absorbs all the water) and leave it to cool.
Preheat the oven to 175C. Mash the beans really well in a large bowl with a potato masher. This is a mission but, on the bright side, it’s a good arm workout – healthy eating and exercise in one 🙂
Add everything else and mix really well till all combined, then form into burgers on a lined baking sheet and cook for about half an hour, turning once when the bottoms are crisped and brown. Be careful because they’ll fall apart otherwise but once cooked, they hold together fine.
Serve with ridiculously huge veg mountain (optional).
I also made the red pepper and almond pesto, as I’m so addicted to the Waitrose one, I thought it worth a go. This is also dairy-free and vegan, which the Waitrose one ain’t:
2 red peppers
2tsp ground almonds
1tbsp olive oil
1tbsp nutritional yeast
1/2tsp garlic powder
1/4 tsp chopped dried basil
Roast the peppers by de-stalking and seeding, slicing them up, spraying with olive oil and cooking at 180C for about 1/2 hour, till soft and browned.
Put them in a blender with everything else and blend till smooth. To do exactly as I did, stop ‘n’ scrape a few times, muttering darkly about the rubbishness of your blender, give up and scrape it into the beaker of your hand blender and get the job done properly, giving the blender a strict telling-off as you do.
This is optional though 🙂
This was one of those things that, at first taste, I thought “don’t like it”. But it grew on me, so much so that I had to restrain myself from eating the lot with a spoon… it’s delicious with the sweetish peppers and contrast of the garlic and nutritional yeast. And if we’re going on looks, I reckon it was pretty close:
I actually think using it in the burgers was wasting it slightly because the flavour didn’t really come out but it’s so easy to make, I’ve no doubt I’ll be going there again – and I’m submitting it to this Wellness Weekend, hosted by lovely Ricki… go and have a look at the great, healthy recipes on offer there!
I’m off to enjoy another roasting day, then going to see the Inbetweeners film tonight, so all good 🙂
Have you seen the film? Do you like pesto and if so, shop-bought or home-made?