LCD – All Recipes, Side
2 tablespoons cold-pressed virgin olive oil
1 medium onion finely chopped
1 1/2 cups roasted buckwheat (from health food store)
1 teaspoon ground cumin
1 teaspoon turmeric
1 medium carrot diced
1 stalk celery diced
1 small green capsicum finely chopped
1 cup shredded cabbage
Freshly ground black pepper
Pinch sea salt
2 1/2 cups water
2 garlic cloves minced
2 tablespoons soy sauce (or gluten free soy sauce*) (optional)
(GF*, DF, NF, V)
Heat the oil in a large frying pan and sauté the onion, buckwheat and spices and while stirring, then add all the finely chopped vegetables.
Season with salt and pepper.
Stir in the garlic, bring to a boil and reduce heat to low.
Add soy sauce for extra taste.
Cover and cook for 20–25 minutes.