Steamed buckwheat dumplings with beetroot and carrot greens. A bit delicate to handle, but worth it.
Cutlery is not a vital necessity, in general. Things have textures.
Peas, potatoes, lettuce.
Split-pea and salvaged potato gnocchi, in lettuce coulis (other name for lettuce which has gone soft, blended, seasonned and just heated, actually very good).
Savoury porridges. (Reinventing scottish heritage)
Oats with cooked and raw grated carrots, cheese and nuts, with lentils and herbs, slavic-style with walnuts, cream and carrots, scots-tibetan-style with ground Darjeeling tea and slated butter. Would you ever say that rice cooked in water is bland?
Why this isn't more popular is a mystery to me — prep time: from 5 min on, taking your time, versality index: very high, ecological footprint and price: very low. Also, possible to make without a kitchen, say with canned legumes or raw veg and simply soaked oats (in boiled water preferably but not essential, you just need to wait longer otherwise).
Poetry link: (amongst others) 'Escapade'.
Quickly fried turnip slivers, ricotta, rosemary, mushroom and a bit of turnip filling, cheese.
Most of learn to appreciate the bitterness of coffe, no?
'Rhubarb highlander'. (More Scottish reconnection.)
Oat 'digestion' biscuit, whisky almond cream, buttered rhubarb compote.
Could have made any category really; here not as waste, but for a different way of doing things, and imagining how to bring together foodstuffs from a same place (and with minimal sugar): oats, butter, rhubarb, whisky. Next time, with hazelnuts instead of almonds...
Buckwheat dumpling dough flatbread.
Hot-water dough, the next day, pan-fried with butter. Still delicate to handle but excellent.
Why do we absolutely want to eat risen bread which is gluten-free, and at the same time crave naans in Indian restaurants? Maybe we could just be happy with naan-style flatbreads at home, perfectly easy to make with any gluten-free powder...
Instant purée, old of a few years, gnocchi, leek greens, mushrooms. COVID-confinement make-do which did well.
Buckwheat pasta and aïoli.
Self-explanatory. Aïoli the traditionnal way, just garlic, salt, olive oil, a pestle and mortar, and elbow grease.
Freshly ground buckwheat flour is not essential... It does have a much more distinctive flavour though.
Any degree of cooking works. Excellent with cinnamon, fresh ginger, nutmeg, cloves, fresh herbs and some sesame seeds. And very chopstick-friendly.
Spaghetti is not the only thing in the world.