2 Tbsp olive oil
1 16oz. can tomatoes
2 chopped carrots
1/3 cup chopped onion
1 cubed zucchini
2 Tbsp chopped green olives
1 Tbsp blackstrap molasses
1/2 tsp salt
1/8 tsp pepper
1 cup buckwheat kernels


Simmer onions, carrots, and zucchini in olive oil until tender, 8-10 minutes. Add the other ingredients and stir in buckwheat kernels. Cool over medium heat until buckwheat is soft, add water or bullion+water as needed to reduce thickening.  This can be eaten like vegan stew.


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