By Mieke Vervecken
Ingredients:
2 cups of toasted buckwheat, cooked in 3½ cups of water and cooled
½ cup of edamame, cooked and cooled
1/3 cup of cubes of fermented tofu
White miso
½ cup of carrot cubes, cooked and cooled
2 Tbsp of top greens of carrots, cut, cooked and cooled
½ cup of white celery, cut into 1 cm (3/8 inch), cooked and cooled
2/3 cup of green asparagus, cut into 2 cm (3/4 inch), cooked and cooled
2 Tbsp of nuts (walnut, almond), lightly toasted and cut
1 Tbsp of fresh parsley
6 leaves of mint, finely cut
Dressing: mix the ingredientsJuice of ½ lemon
½ tsp of lemon rind
Dash of salt
1½ Tbsp of toasted sesame oil or olive oil
1 tsp of apple concentrate juice or date syrup or rice sirup:
Method:
3 days ahead
- Marinate a block of tofu in white miso. Cover all sides and keep in a cool place for 3 days.
- Alternatively, you can use aburage tofu: bake a slice of tofu in oil, cool down, and cut into stripes. Both the fermented tofu and aburage tofu keeps well for some days.
Today
- In a bowl mix the buckwheat with the edamame and veggies.
- Gently toss in the greens, parsley and mint.
- Gently toss in the fermented tofu and nuts.
- Serve with the dressing.
Note:
- You can use other grains like quinoa or basmati rice instead of buckwheat
Mieke Vervecken is director of the Natural Cooking School in Belgium.