“I hope you enjoy these recipes using leftover grains.  If you make them, please let me know! You can follow me on Facebook–Christina Martin, or Instagram–Chef Christina, or email me at chefchristinamartin@gmail.com.

For the veggies I choose organic when available. You can change up the veggies as you like.“

Buckwheat Varnishkes

1. Cook the buckwheat

1 cup untoasted buckwheat

¼ teaspoon salt

2  ¼ cups boiling water

In a dry pan, toast the buckwheat and salt on a medium heat, stirring continuously. The grain will change color and smell. Once toasted, add the boiling water. Cover and cook on medium heat for approximately 15-20 minutes, or until grain is cooked, light and fluffy.

2. Make the Varnishkes

1 cup cooked buckwheat

1 medium onion,  cut in half moons

1  ½ teaspoons sunflower oil

¼ teaspoon salt

Pasta of choice, traditionally bow ties or shells

2 tablespoons chopped cilantro or parsley

Sauté the onions and salt in a large pan in oil.  Cook on medium low heat until soft and golden brown, stirring frequently. The slower and lower you cook them the more tender and sweet they will become. Add the cooked buckwheat and cooked pasta, and toss with 2 tablespoons cilantro.  Serve warm.

Brown Rice Tostada

1. Cook the rice

• 1 cup brown rice, ideally soaked 24 hours; any amount of time is better than none
• Discard the soaking liquid and rinse the rice. The soaking water could contain toxins which interfere with digestion.
• Cook the rice in your preferred method.

2. Assemble the Tostadas

• 1 cup cabbage, sliced
• 1 small carrot, julienned
• 1 small onion sliced
• 1  ½ teaspoons oil
• ¼ teaspoon salt
• Corn tortilla, store bought
• ¼ cup vegan mayo
• 1 teaspoon white miso
• 1 lime
• Cilantro / Parsley

Heat the oil in a sauté pan, and add the veggies and salt.  Sauté until the vegetables are golden brown.

Lay out the tortillas on an oven tray.

Scoop some rice on top of each, squeeze some lime juice over the rice,  and top with the sautéed veggies and vegan cheese, if desired.

Place in an oven at 350º/180º for about 10 minutes until just warmed. Combine the vegan mayo, lime, and miso to make a sauce for tostadas.

Once warmed, remove from the oven and top with the sauce and chopped cilantro/parsley.