Category: buckwheat

Crawckers

Michael Fisher ·

Rawesome. Just rawesome. I mispelt crackers as ‘crawckers’, cause well, they were raw, but can be done in the over too. Leftover kamut sprouts, soaked flax seed, soaked buckwheat, and variations on all of the above, made some incredible crackers that we enjoyed with nut milks, or with cheese, or just plain. The students made these in our cracker workshop, and of course, they sweet-starved students made ALL sweet crackers and almost no savoury!! haha… carob, cardamom, orange juice, stevia, yacon, vanilla, and anything else non-Dampening yet sweet they could find! They were good, I’ll admit, and were gone pretty fast!!

To learn how to make these, you pretty much need to attend one of our workshops or retreats. Bo! Really, they’re easy, but so much easier to teach in person than blogging about it. Maybe we should make a video about it. Yeah, that’s what we’ll do… stay tuned.

http://www.michaelfisher.ca

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Random Veggie Burger

Michael Fisher ·

The picture doesn’t do the burger justice – it was out of batteries, and I got in just one shot before the camera cakked out on me. So I have a picture of a tomato with a blurry burger in the foreground.
So it’s time to go grocery shopping, very badly, the fridge is almost empty, but surely there’s lots to eat in the house! So I took the following ingredients (without measuring! I’m very sorry! I just put things together and see what happens.. but food’s food, so you really can’t go wrong eating something that doesn’t “work out”!)
First I ground up into a coarse flour:
-buckwheat groats (I’d say 1/2 cup?)
-lentils – about 1/4 cup
.. and added some salt, spelt flour (1/4 cup), thyme, black pepper
Then I diced up and then pureed in my grinder:
-remains of an eggplant
-zucchini
-carrot
-onion
Add the two together, wet your hands, and plop balls of this batter onto a buttery cookie sheet. I baked them at 350F for about 35 minutes, and they turned out delish!
We ate them with an Ezekiel brand hamburger bun, slice of tomato, slices of naturally fermented picks, and Grandma’s homemade mustard!.. and Anna got to take some with her to lunch the next day! I bet these burgers cost a whopping $.50 cents to make, which is astonishing considering you pay almost $7 for good real-food (and whole food!) veg burgers in the health food store. I smell as business plan… and another batch of veg. burgers in my oven.

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Home-made Veggie Pate!

Michael Fisher ·

As a treat, I occasionally like to get veggie pate from the natural food store and eat in on a sandwich or as a side to something fun, but I’d really like to be able to make it on my own so I can make it as a treat, instead of buy it, even though I like to support folks who make this kind of stuff and make it available in stores – because it is a nice treat!

So it’s my first batch, and far from perfection, but this is what I did:
Blend the following in a food processor:
  • 1-1/2 cups soaked buckwheat (from 3/4 cup dry)
  • 1 cup oat flakes
  • 1 cup diced eggplant
  • 1/2 cup sesame seeds, ground
  • 1/2 cup whole spelt flour, or other
  • 1/4 cup oil
  • 1/3 cup each diced potato, onion, carrot
  • 1 Tbsp vinegar
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp lemon juice
  • Some salt
Oil a casserole dish, and put the blended paste into the dish. .. and I just realize that I didn’t write down how long I cooked it for!! But I’m willing to bet it was at 350F for at least 45 minutes.. you could try that – but watch for the browness at the top, that might be an indication of how done it is.
As a side note, I actually bought some veggie pate from the store to compare mine to the “real” thing, and after having one bite of it before making it, I walked away to answer the phone or something, and when I came back, the dog had eaten the WHOLE thing with not a crumb left over. Yes folks.. it’s just that good… mine was also very good… but maybe a little drier (I don’t like using a lot of oil in my cooking, and I didn’t get it so perfectly pureed as I could have.. but it was AWESOME.)

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