Buckwheat and eggplant salad / Insalata fredda di grano saraceno e melanzane

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Hello everyone!

Are you looking for a tasty alternative to the usual rice salad?

Here I am! I hope you’ll like it! 😉

I used a vegan cheese made from cashew nuts: Veganella, I really like it!

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Ingredients (for 1 person):

1 red spring onion

1 eggplant (about 250 gr)

1 garlic clove

80 gr buckwheat (dry weight)

6 perino tomatoes

3 slices Veganella

Extra virgin olive oil

Tamari sauce

Sunflower seeds

Method:

Wash and clean the eggplant, dice it and put it in a colander with sea salt. Put something heavy on it (to press the eggplant) and let it stand for about 30′. The eggplant will loose a bitter brown liquid. After that, wash them well with cold water.

Heat some oil in a pan, then add the chopped onion and garlic and stir-fry.

Add the eggplant into the pan, lower the flame, cover and cook for about 20′.

Let it cool down while you cook the buckwheat: wash it and boil it in unsalted cold water (ratio 2:1) for about 18′ on a low heat.

Drain it under cold water and put it into a bowl.

Now you can garnish the salad: add the eggplant, the diced tomatoes and the cubed cheese. Pour a drizzle of oil and use Tamari sauce to season.

Sprinkle some sunflower seeds and serve!

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Enjoy!


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Ciao a tutti!

State cercando un’alternativa saporita alla solita insalata di riso?

Eccomi! Spero vi piaccia! 😉

Ho usato un formaggio vegan fatto con anacardi: la Veganella,  mi piace un sacco!

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Ingredienti (per 1 persona):

1 cipollotto rosso

1 melanzana (circa 250 gr)

1 spicchio d’aglio

80 gr grano saraceno (peso secco)

6 perini

3 fette di Veganella

Olio evo

Salsa tamari

Semi di girasole

Procedimento:

Lavate e pulite la melanzana, fatela a cubetti e mettetela in uno scolapasta con del sale. Mettete qualcosa di pesante sopra (per premere le melanzane) e lasciate riposare circa 30′. La melanzana perderà un liquido marrone amaro. Dopodiché lavatela bene sotto l’acqua fredda.

Scaldate un po’ d’olio in padella, poi aggiungete cipollotto ed aglio tritati e soffriggete.

Aggiungete la melanzana nella padella, abbassate la fiamma, coprite e cuocete per circa 20′.

Lasciate raffreddare mentre cuocete il grano saraceno: lavatelo e bollitelo in acqua fredda non salata (rapporto 2:1) per circa 18′ su fuoco basso.

Scolatelo sotto l’acqua fredda e mettetelo in una terrina.

Ora potete guarnire l’insalata: aggiungete le melanzane, i perini a cubetti ed il formaggio a dadini. Versate un filo d’olio ed usate la tamari per salare.

Spolverate con semi di girasole e servite.

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Buon appetito!

 

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