Vegetable Buckwheat Bowl with Asparagus Skewers

Ingredients

• 200 g buckwheat
• Salt
• 2 baby bok choy (300 g)
• 1 bundle radishes
• 250 g white asparagus
• 4 tbsp vegan margarine
• 2 tbsp spelt whole‑grain flour (25 g)
• 100 ml Vegetable broth
• 100 ml soy cream
• 1 tsp Mustard
• 0.5 organic lemon (zest and juice)
• a pinch turmeric
• Pepper
• 2 tbsp olive oil

Instructions

1. 1.

   Rinse the buckwheat and cook it in twice its volume of boiling salted water for 15–20 minutes over low heat.

2. 2.

   Meanwhile, clean and wash the bok choy and radishes. Slice the bok choy leaves lengthwise in half. Quarter the radishes. Peel the asparagus, trim the woody ends, cut into 4–5 cm pieces, and carefully skewer onto four wooden skewers.

3. 3.

   To make the sauce, melt the margarine in a pot. Dust with flour and sauté for 2 minutes over medium heat while stirring. Gradually pour in the vegetable broth, stirring, and simmer for 5 minutes over low heat. Finish the sauce by adding soy cream, mustard, lemon zest, and half of the lemon juice. Season with turmeric, salt, and pepper.

4. 4.

   Heat 1 tbsp oil in a pan. Sauté the bok choy and radishes for 5 minutes over medium heat; season with salt and pepper.

5. 5.

   In a second pan, heat the remaining oil. Cook the asparagus skewers on both sides for about 10 minutes over medium heat until golden‑yellow. Season with salt and pepper and drizzle with the remaining lemon juice.

6. 6.

   Serve the buckwheat, vegetables, and skewers in four bowls topped with the sauce.