A few weeks ago I got one of the best emails I’ve ever received yet! An email from two of my favorite cookbook authors of The Flavor Bible, Karen Page and Andrew Dorenburg, inviting me to join their virtual book tour in honor of National Nutrition Month and National Registered Dietitian Day! And of course, to highlight their beautiful plant-based edition The Vegetarian Flavor Bible. Let me get this straight: So, you want little old me to review your book and host a giveaway in honor of my profession? Without hesitation, I replied with a big fat YES!!…probably a little too eagerly. Eee! I AM SO EXCITED to share the incredibly awesome must-have culinary tool that all whole foodies, plant based chefs, and home cooks should have on their bookshelf. Even if you aren’t a veg head, this book is like a giant encyclopedia filled with information about planning a plant-based menu, ingredients, flavor profiles, and of course, beautiful images.
YOU WANT A COPY FOR YOU STASH? Keep reading to enter my GIVEAWAY. A big thank you to the authors for their generosity.
The Vegetarian Flavor Bible is 554 pages of perfection. It’s so beautiful I’m actually afraid to get it too close to my cutting board for fearing of staining it or crimping a page. I could also be a bit Type A when it comes to my cookbook collection, but this is one to save for the children. When I have children in like a billion years.
As soon as I received my copy in the mail, I played the timeless and very useful game of closing my eyes and letting my finger fall in one spot. Sort of like what you would do with a spinning globe as a child. But with a stationary cookbook. When I opened my eyes, my trusy pointer finger was on one ingredient. Buckwheat it was! So today I’m sharing a Savory Buckwheat Salad, inspired by the culinary genius of The Vegetarian Flavor Bible.
To quote the authors, buckwheat’s flavor profile is “slightly sweet, with earthy notes of nuts” that lends well to both savory and sweet dishes. I love it because it takes around the same time quinoa takes to cook and is a great substitute for tired rice. It’s also completely gluten free. Contrary to its name, buckwheat is not related to wheat! It’s actually a seed of a non-grass crop loaded with 6g of protein per 1/2 cup serving. It’s actually related to rhubarb or sorrel.
The Vegetarian Flavor Bible shares some awesome and helpful flavor matches for every ingredient. I took the savory route and used these two flavor affinities in making today’s recipe:
buckwheat + garlic + parsley + soy sauce
buckwheat + lemon + olive oil + parsley + scallions
GIVEAWAY // To enter, simply comment below with one new plant-based ingredient or dish you’re excited to cook and why! It doesn’t hurt to visit Chard in Charge on social media too, but not necessary for this giveaway! Giveaway is open until this coming Monday, March 2nd at 5pm CST. Please only comment once!
By Dianna Sinni, Registered Dietitian
- 1 cup buckwheat
- 2 cups water or low sodium broth
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons low-sodium tamari or soy sauce
- 1/2 lemon, juiced
- 1/2 tsp lemon zest
- 1.5 tablespoons chopped dried chives
- 1 teaspoon dried parsley
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup dried cranberries
- 4 tablespoons slivered almonds, toasted
- 1/2 bunch of kale, wilted in a skillet with 1 tablespoon water
- Heat a dry skillet over medium heat. Add buckwheat groats and toast until golden brown at edges, stirring to prevent burning.
- In a medium saucepan, bring water to a boil. Add toasted buckwheat and simmer 20 minutes or until cooked through.
- In a large skillet, heat olive oil over medium high heat. Add onion and garlic, cooking 2 minutes or until translucent.
- Add cooked onions and garlic to cooked buckwheat. Stir in the remaining ingredients and top with toasted almonds. Serve over a bed of wilted kale, season with lemon zest and salt and pepper to taste.
Thanks friends! Hope you all have a great day! Thanks again for allowing me to post this awesome giveaway.