Name: Recipe for Summer Vegetable Medley with Buckwheat
Prep time: 15 min
Cook time: 25 min
Ingredients: 1/3 cup buckwheat (red colored if possible), (soaked for 30 hours); 1/2 cup cold water; pinch salt; 1 tablespoon sunflower, (or almond butter); 1 tablespoon ghee, (or olive oil); 1 carrot; 2 cups (cauliflower); 1/2 cup red onion; 1-2 cups plantain ((green banana) or sweet potato); 1-2 cups zucchini (or broccoli); 6 cups escarole (or napa cabbage or colorful swiss chard); a few pinches of spices, such as turmeric, cumin powder, asafetida, fennel powder, spice masala, or seasoning powder; 1/2 teaspoon salt; lemon, (freshly squeezed); chat masala ((optional; sprinkle after fully cooked) ); 1/4 cup fresh basil, dill, oregano, parsley, cilantro, etc.; 1/4 cup feta cheese; 1/4 cup pecans, pistachios, almonds, etc.; 1/4 cup avocado; 1-2 tablespoons Blood Orange Citrus Vinaigrette

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