Why toast the buckwheat before cooking?

Toasting the buckwheat before cooking enhances its nutty flavor and helps to dry the grain before it simmers, as described in the recipe steps.

What gives the lemon tahini dressing its sweetness?

The lemon tahini dressing is naturally sweetened by six pitted dates that are simmered in water for 10 minutes before being blended into the sauce.

How long should I cook the collard greens?

Cook the collard greens for just one minute after adding them to the skillet with the mushrooms, until they are lightly wilted.

How do you cook the mushrooms to prevent them from sticking?

Heat the skillet until hot, add mushrooms and a pinch of salt. When they start to stick, add 1 teaspoon of water and stir until soft.

How should I store leftover Buckwheat With Collards and Mushrooms?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. The dressing can be stored separately if preferred.

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Buckwheat With Collards and Mushrooms
[Vegan]

MP By: Molly Patrick

Author Bio

Molly Patrick is really damn good at motivating people to eat a whole food plant-based... Read More

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Bowl of toasted buckwheat, sauteed collard greens, and mushrooms, with creamy lemon tahini dressing and sesame seeds.

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Buckwheat With Collards and Mushrooms [Vegan]

This simple dish is hearty, filling, and flavorful. Cooked buckwheat, wilted collards, meaty mushrooms, and a homemade lemon tahini sauce is the perfect combo. It's made by puréeing tahini, lemon juice, dates, and garlic until smooth and creamy. This easy dish works as both a lunch and a dinner.

Ingredients You Need for Buckwheat With Collards and Mushrooms [Vegan]

Cooked buckwheat, as much as you want
4 cups sliced mushrooms
4 cups collard greens, chopped
Sesame seeds, to sprinkle on top

For the Lemon Tahini Dressing:

1/2 cup tahini
3 tablespoons lemon juice
2 garlic cloves, chopped
6 dates, pitted and simmered in water for 10 minutes
3/4 teaspoon sea salt
3/4 cup water

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How to Prepare Buckwheat With Collards and Mushrooms [Vegan]

To Make the Buckwheat:

Use 1 part dry buckwheat to 2 parts water.
It's optional, but toasting the buckwheat before you cook it brings out its nutty flavor.
To accomplish both, rinse and drain the grain first, heat a skillet for 1 minute and then toast the buckwheat until it becomes fragrant and slightly browned. This will take only a couple of minutes.
The hot skillet will dry the grain and then toast it when dry.
After the grain is toasted, place in a small pot with twice the amount of water, bring to a boil and then turn down the heat and simmer for 15 minutes without a lid.

To Make the Veggies:

Heat a skillet for about a minute until it’s hot. Add the mushrooms and just a pinch of salt. When the mushrooms start to stick, add 1 teaspoon of water and stir.
Once the mushrooms become soft (about 3 minutes), add the collard greens and cook for 1 minute, just until they’re wilted.

To Make the Lemon Tahini Sauce:

Place all of the ingredients in your blender and blend until creamy and smooth, about one full minute (make sure to drain the water from the dates before you add them to the blender).

To Assemble:

Place some buckwheat in each bowl, top with mushrooms and collards, pour on a generous amount of lemon tahini dressing, and sprinkle with sesame seeds.