Buckwheat salad with parsley, roasted celery, mushrooms, nutritional yeast and cashew-pepper sauce
Buckwheat has gained a bad reputation due to incorrect preparation. I would like to teach you to like it. It is naturally gluten-free, easily digestible, and has a high content of protein, fiber, group B vitamins and minerals. It also has a mild taste in its natural, unroasted form. So I much prefer this version and the kids love it too. Moreover, it is our local raw material.
Main dish, Salad Czech Cashews
My tip: Similar to buckwheat, celery is also affected. In Czech cuisines, it is widely used in sauces and soups. But its potential is much greater! Roasted until dark in an abundant layer of olive oil, it acquires an absolutely perfect creamy consistency, the aroma is enhanced and the taste is softened. I love this method of preparation. Mashed, it goes great on a slice of bread or in a salad.
I combined several inspirations in this salad. I borrowed the parsley from thetabouleh, replaced the bulgur with buckwheat for a gluten-free and more nutritious option. I chose roasted celery for depth of flavor, as well as nutritional yeast and mushrooms. From Christmas no/potato salad I borrowed a diced apple, which cannot be missing in it and always refreshes and brightens the salad. And there is hardly any food that a cream sauce with pepper would not improve!
Ingredients (3 serving):
- 220 g light buckwheat
- 60 g flat-leaf parsley
- 1 big celery (750 g)
- 150 g mushrooms (fox are ideal, but boletus is also great)
- 40 g caper
- coarse grain mustard
- Apple cider vinegar
- 60 g red apple
- 100 g cashew nuts
- 180 g water
- 1 teaspoon nutritional yeast
- 1 teaspoon of whole colored pepper
- 1 teaspoonHimalayan salt
- Apple cider vinegar
Preheat the oven to 190°C and in the meantime cut the celery into cubes. We will save the peels for the broth in order to make full use of nature's gift. Spread the celery on a baking sheet, mix with a generous amount of olive oil, salt and bake for about 20 minutes or until it darkens.
Pour hot water over the cashews and pepper and leave to cool. Then add salt and nutritional yeast. Blend completely inOmniblendu Season with salt and apple cider vinegar.
Bring 1 liter of salted water to a boil in a pot, add buckwheat and cook gently under the lid on a low heat. Then drain and let cool.
Clean the mushrooms and cut them into smaller pieces. We fry them briskly in olive oil, but add salt only at the end. We can add some fresh rosemary or thyme. The aroma is released in the oil and the mushrooms absorb it.
Cut the apple into cubes. Mix in a large bowl with mustard and a spoonful of apple cider vinegar. Add capers, finely chopped parsley (including stems) and finally mushrooms, baked celery and fluffy buckwheat. Mix carefully and season as needed.
When served, cover the cashew sauce.
My tip: Parsley stalks are sweet and juicy. I keep the thicker part in the broth, but I cut the young and soft stems into thin pieces for meals.
Enjoy your meal!