If given the choice, I will 9 times out of 10 opt for a savory breakfast….especially during autumn and winter. For years I used to start my day with a smoothie (sometimes I still do), but as time went by, I noticed they didn’t keep me satisfied for very long AND they’re cold! Mornings here in Central Oregon can get pretty chilly, even during the summer and rather than turning the fireplace on or curling up under a blanket, I find it easier to just start with something warm and comforting.
Believe it or not, I’ve been making this cream of buckwheat for as long as Josh and I have been together (over 13 years), but I never thought to share it here until recently…thanks, Natalie 😉 Back when I first had to go gluten-free, I made a special stop into this little gluten free store in IL (if I can remember the name I’ll come back and edit) and that is when I found out about this buckwheat! It’s been a staple ever since.
Years ago, I would just make it with milk and add a little bit of vegan butter and call it a meal…but as time went by, I slowly upped my game and realized, like with oatmeal, add-ins and toppings make a huge difference! On its own, this isn’t very high in protein or fat, BUT you have the ability to play around with what suits your cravings or needs. To up the protein content in this, I highly recommend stirring in some cooked lentils or black beans…or topping it with some crispy chickpeas! Willow keeps hers simple with butter, garlic, and nutritional yeast, whereas I take full advantage of whatever I have on hand.
SAVORY CREAM OF BUCKWHEAT
- 1 1/4 cup milk (I HIGHLY recommend 1 cup almond milk + 1/4 cup coconut milk)*
- 1/4 cup cream of buckwheat**
- 1 cup spinach, chopped***
- Toppings/add-ins: nutritional yeast, coconut aminos, Miyokos butter (or any butter of your choice), granulated garlic and/or onion, black pepper, salt, avocado slices, fresh chopped tomato, sautéed kale, hemp seeds, kelp granuales, cooked lentils/black beans, and/or really any veggies you have on hand! THE POSSIBILITIES ARE ENDLESS! A drizzle of runny tahini is also really good with this.
*This combo creates the creamiest buckwheat and delicious flavor without being too heavy. I have tried making it with all coconut milk and maybe it’s the variety that I use, but it was too rich. The cream of buckwheat box says you can use water, but in my honest opinion, it’s terrible with water!! Kind of like making oatmeal with water…it lacks that creaminess.
**I know there are other brands on the market, but I have not tried them, nor can I vouch for the outcome. If you do use a different brand, just prepare according to box directions then use any of the add-ins or toppings I suggest!
***I have tried using fresh chopped kale instead and didn’t like the texture or flavor as much. BUT I do enjoy this with sauteed kale on top!
How To: takes about 10 minutes to cook
- In a small pot, bring the milk to a light boil.
- Stir in the buckwheat and lower the temperature. Be sure to stir frequently to prevent sticking and clumps.
- When the mixture begins to thicken a bit (at approximately the 8 minute mark), stir in the chopped spinach.
- Cook for another 1-2 minutes or until spinach is tender and you’ve reached your desired consistency.
- Transfer to a bowl and go crazy with toppings!
This bowl has Miyoko’s vegan butter, nutritional yeast, granulated garlic, kelp granuales, hemp seeds, coconut aminos, and chopped tomato!
Please come back and let me know if you give this recipe a try!
Thanks for stopping by!