First of all, I need to start with with some brilliant news. I got a job! Finally got a proper graduate marketing job :) The most entertaining part is that people though that I am either crazy or something is wrong with me when I announced that I am leaving Glasgow, a place where I had so many friends and a really nice job. But I think that everyone needs to be brave in order to be happy and sometimes step out from their comfort zone to achieve something great. I never regretted any brave decisions in my life and big changes always led to positive outcomes only! So before I move on to the recipe, I just want to say this -- chase your dreams, do not be afraid of challenges, and never be scared. Once you make a decision that you truly want and like, no matter how big or small, everything will be okay. In fact, everything will be perfect 😍
Also, have a look at all of beautiful things and places that I've seen last week! As I wrote on my Instagram, it's like living in a museum...
If you never cooked buckwheat before (which will probably be the case, as they are popular back home in Lithuania, but I haven't seen many people eating them here in UK) do not worry, it's super simple. Boil a kettle, put buckwheat in a container that has a lid, pour hot water over and cover the container. Leave them for about 25 minutes, and drain if there is any excess water.
Finely chop red onion and carrot, then fry them in a large wok pan with some olive oil for about 3-4 minutes. Add chickpeas, spinach and spices, then reduce heat and cover the pan. After couple minutes turn the heat off completely and leave it for 15 more minutes.
When your buckwheat are well prepared, turn the hob back on and add them in the wok pan. Cook for couple minutes, just to make it warm. Place some iceberg lettuce on a plate and add your buckwheat - chickpea mixture on top. Sprinkle some dill and that's you!
vegan in style
vegan kitchen | by VK