Buckwheat Salad

Buckwheat Salad | Add A Little

Hello! It’s been a while… like, a long while! How have you been?

So once again, it feels like it’s been forever since I last blogged but I’m back with a delicious, light and flavourful recipe – perfect for the nearing of spring!
Buckwheat Salad | Add A Little

The recipe starts with buckwheat groats, a new find of mine as it’s a fantastic grain for salads as it’s heartier than quinoa with great texture and a little bite.Buckwheat Salad | Add A Little

We then pile in a mixture of steamed and raw vegetables that add vibrancy and tons of different textures (yep, I’m really into texture at the moment). Buckwheat Salad | Add A Little

Then we mix it all up with a super simple vinaigrette and serve (I like it with massaged kale and a lot of coriander)!

Buckwheat Salad | Add A Little

Buckwheat salad vegan, gluten free, dairy free
Serves 2

This salad is made from a variety of different vegetables and buckwheat, which allows for a heartier salad. The vegetables are of course interchangeable – I’m sure some beetroot would work wonderfully as well as grilled or roasted vegetables like peppers, zucchini and aubergines. I’ve made a simple vinaigrette to dress it with but pesto also works wonderfully and it works especially well if you tear in some basil leaves instead of coriander and add some sun-dried tomatoes and olives.

1 cup cooked buckwheat
Handful of green beans
Around 5 broccoli florets
1/2 zucchini (you can use cucumber)
2 handfuls edamame
Handful of coriander (including stalks), chopped finely and reserving a few leaves to serve
2 tablespoons extra virgin olive oil
1/2 lemon
1 tablespoon apple cider vinegar, optional
Salt and pepper, to taste

Steam the broccoli, green beans and edamame for around 4 minutes, until they are bright green.

Julienne zucchini then cut into small cubes.

Mix the vegetables and buckwheat, adding the chopped coriander at this point.

Top with extra virgin olive oil, lemon, salt and pepper and mix.

When serving, sprinkle with remaining coriander and a squeeze of lemon to brighten the flavours.

Link Love Sunday

Link Love Sunday | Add A Little

Hey everyone! I’m here just for a quick post today to show you my favourite links from the week – lots of delicious and drool worthy recipes! (ps. I’ve finally got a recipe ready for Tuesday so keep your eyes peeled 🙂 )

This creamy pumpkin polenta with balsamic roasted beets is a hug in a bowl.

Texture party happening here! (pictured above)

These white bean burgers with fennel slaw look beautiful.

These black beans are my idea of heaven.

I would devour this whole ginger sesame roasted cauliflower.

These roasted carrots and onions with fennel and mint are a fancy side!

Thai sweet potato wedges. I repeat. Thai sweet potato wedges!!

And these black rice noodles with roasted squash *heart emoji*

Can’t go wrong with finger food, especially these baked veggie samosas.

I’m trying out loads of grains recently and this winter millet salad looks amazing.

Be sure to follow me on Youtube, Twitter, Instagram, Pinterest, Facebook  and bloglovin’ for all the latest updates!

Vegan & Gluten Free Crepes

 Just in time for Pancake Day, I’ve got a quick recipe for you today.

I’ve recently had a re-obsession with gram flour and been making these crepes everyday!

I’m not even sure I can call them crepes as they are just so simple and easy to make. All you need is 2 simple ingredients and you’re done!

Vegan & Gluten Free Crepes vegan, gluten free, dairy free
Serves 2

These crepes are so simple and easy and require minimal ingredients. You can buy gram flour (also called chickpea flour or besan) in many places nowadays, but if it’s not at your local store, maybe go to an ethnic store which will sell it cheaply. I prefer these crepes with savoury fillings as I feel the nutty flavour of the chickpeas comes through.

4 tablespoons gram flour
12 tablespoons of water
Extra virgin olive oil or coconut oil for cooking

Mix the ingredients together until a smooth consistency forms.

You may need to add more water accordingly as you want it to have the consistency of single cream.

Heat a pan with oil until piping hot and lacel the batter in and spread it out until thin.

Cook for a minute or two until crisp on each side.

Enjoy!