Leftovers Buckwheat Loaf

Well, after feeding myself for two meals and my mother for one, I still had a lot of garlic & basil bean mix left over. With a full freezer in need of being defrosted, not keen on wasting the big pile of yummers or eating it for the third time in a row, I thought it best I attempted to turn it into something else, and, well, this is what evidently happened.

The only thing about making meals for one is I never bother or remember to make myself gravy. This was muchos deffos still moist and went down perfectly well without some ju, but I think a slosh of thick, savoury gravy would have complimented it perfectly. It's OK, there's loads left, perhaps I'll have it with la sauce tomorrow.


Leftovers Buckwheat Loaf with Spring Greens & Parsnip Mash
serves 4

for the loaf:
about 4 cups of bean mix leftovers
1 cup of steamed buckwheat
1/2 cup of cashews
5 or so tbsp teff flour

for the mash:
2 parsnips, peeled & chopped
1/2 head of spring greens, shredded
1 bay leaf
some Koko milk
pepper
  1. Preheat your oven to gas mark 6 or equivalent. Get a well seasoned loaf dish, or grease one that has sticky tendencies and put it to one side.
  2. In a food processor, blitz your cashews until nicely broken into small pieces. You could also tie them in a bag and smash them with a something heavy, but a food processor is more efficient.
  3. Throw your cashews, buckwheat and leftovers in a bowl and stir to fully incorporate and combine.
  4. Stir in a tbsp of teff flour to the mix until it sticks together and isn't too wet or too dry. Use your own judgement, on whether it's sloppy, crumbly or just right. Yes, you may also substitute other flours.
  5. Smoosh your loaf mix into the loaf tin and then sling it in the oven for 25 minutes or so. If your bean mix is already hot, you could just bung it under a grill until it's crispy on top.
  6. Put your parsnip and bay leaf in a saucepan, pour a little Koko milk in to about 2/3 or the way up the parsnip, season with pepper, pop a lid on and over a low heat, bring to the boil. Once boiling, add in your spring greens and steam them on top of the parsnip for about 10 minutes.
  7. Once it's all cooked, serve it. Obvs. You could also add gravy, and I fully support this decision. I topped mine with nooch instead.
  8. Eat it! With cutlery. Think about how good a slice of it would be fried and on your breakfast...mmmm...fried breakfast...








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