Title: Tibetan Roast
Categories: Vegetarian
Yield: 4 Servings

1	ts	Oil
4	oz	Buckwheat
4	oz	Onion, diced
8	oz	Mushrooms, chopped
1/4	pt	Red wine
1/4	pt	Stock
4	oz	Walnuts
8	oz	Spinach
1	ts	Rosemary
1	ts	Sage
		Salt & pepper

Preheat oven to 375F.

Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes. Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary.

Grind the walnuts finely. Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly.

When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste.

Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables & greens.

Sarah Brown, "Vegetarian Kitchen"

previous

next