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Posted 20-07-2016

We eat a lot of grain bowls that are topped off with lots of vegetables. This one is with my favourite grain, buckwheat, and one of my staple plant based mayo’s made with basil. So easy to make and so tasty!
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Pre-cooked buckwheat
 1/4 red cabbage
1 tbs. of maple syrup
Salt & pepper
1/4 red onion
Olive oil
1 bunch of kale (or spinach)
2 tbs. of tamari

Red pepper - Chopped

Cherry Tomatoes - halved
Basil Mayo
1 cup (120 grams) of cashews (pre soaked for at least 4-6 hours)
1/2 cup (120 grams) of water or as much needed to get the mix going
Handful of basil
1/2 clove of garlic
Pinch of salt (Himalayan)
Pinch of black pepper


So this dish has several sequences.
Start off by pre cooking your buckwheat and setting aside ready to go.
Get a plate out where you will put all your different veggies as you cook them.
Chop all the veggies before hand ready to go.
In a hot pan start with your red cabbage ingredients and fry off until the cabbage is hot and caramelised.
Set aside and start with next veg - no need to wash pan in-between.
Fry off kale and add your tamari - set aside
To prepare the basil mayonnaise, just add all the ingredients in a blender and mix until smooth.
You might need to add a small amount of water to get creamier. Remember add a little bit at a time.
In a bowl put a nice base of buckwheat and start arranging your veggie toppings.
Put a good glug of basil mayo in the middle topped off with poppy seeds or any other seeds for that matter, so good!

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