Buckwheat Casserole

All the ingredients in this recipe are cooked separately and then put together at the end; they can therefore be prepped ahead of time. Please note that buckwheat does not contain gluten. If you want to make this vegan omit the goat cheese.

Ingredients:

2/3 cup of uncooked buckwheat

1-½ cups of water

1 vegan bullion cube

3-sweet red peppers

3- portabella mushrooms

3 oz. goat cheese (use what you prefer- plain or herbed or crumbled)

olive oil

balsamic vinegar

salt & pepper to taste

Pre-heat oven to 400° F

In a medium pot dissolve bouillon cube in water as it comes to a boil. Add buckwheat. Stir and cook uncovered for 6-8 minutes, until all water is absorbed. Place cooked buckwheat in a medium casserole dish.

Meanwhile, roast the red peppers. Line a cookie sheet with aluminum foil. Cut peppers in half-length wise, remove seeds and stem. Place insides face down and drizzle with olive oil. Bake in oven until peppers are soft (check with a sharp knife) and edges are dark, about 25 minutes. Remove from oven and turn up the edges of foil so that the peppers are covered as they cool. Let cool about 10 minutes. Peel outer skin from the peppers. Set peppers aside and keep the juices and oil on the foil and baking sheet.

Lower oven to 350°

Next, rinse and place the mushrooms on the foil that the peppers were cooked on. Drizzle with olive oil. Bake until soft, about 25 minutes.

Slice the mushrooms and peppers. Layer the mushrooms and peppers on top of the cooked buckwheat. Drizzle with a little olive oil from the foil, drizzle with the vinegar, and salt and pepper to taste. Crumble goat cheese on top if desired. Cover casserole dish and bake in oven for 20 minutes. Enjoy!