Dinner was a thrown together impulse meal with no rhyme or reason. I just used whatever ingredients stood out to me at the moment. Enjoy!
– 1 head Romanesco, cut into florets
– 2 Carrots, chopped
– 1/2 Red Onion, chopped
– 2 cloves Garlic, pressed
– 2 tablespoons Extra Virgin Olive Oil
– 2 teaspoons Lemon Juice
– Herbamare & Black Pepper
– palmful Thyme
– palmful Rosemary
– 1 cup Buckwheat (Kasha)
– 2 cups Water
– 1/4 cup White Wine
– 1/4 cup Apple Cider
– splash Low Sodium Chicken Stock (or Veg. Stock)
– 1 teaspoon Extra Virgin Olive Oil
– 1/3 pound Spinach
– 1 can Chickpeas, drained and rinsed
– Vegan Parmesan
– freshly chopped Basil & Parsley
– Nasturtium (garnish)
– Tomato, diced (garnish)
Preheat oven to 400 degrees.
In a large bowl, combine Romanesco, Carrots, Onion, Garlic, EVOO, Lemon Juice, and spices. Toss together until evenly coated. Roast on a foil lined baking sheet 45 minutes.
Meanwhile, bring 2 cups of Water to a boil. Add 1 cup Buckwheat, cover and reduce heat to a simmer. Cook until all water is absorbed, about 20-25 minutes.
In a large skillet, combine Wine, Cider, Stock, Oil, and Spinach. Cover and allow to cook over low heat until spinach is wilted. Add Chickpeas and continue cooking until heated through.
Plate and garnish with Parm. , fresh herbs, flowers, and tomato.
Have you ever eaten flowers? Would you?
Also, check out this post by Kitchen Princess. She manages to parallel every life lesson you could ever need with the jam making process! It is brilliant!