Vegetable salad or casserole

Ingredients for 1 servings:

• 80 g buckwheat = 0.5 cup
• 80 g millet = 0.5 cup
• 2 cups water
• ½ tsp turmeric, grind
• 500 g carrot(s), finely grated
• 380 g Jerusalem artichoke, finely grated
• 40 g ginger, grated
• 460 g apple, sour, approx. = 2 pieces, grate
• 1 can coconut milk, 425
• 200 g leek, frozen
• 50 g sesame, organic
• 1 pinch(s) of raw cane sugar
• 2 tsp herbal salt, -3 tsp
• Margarine, for greasing
• possibly lemon(s) or balsamic vinegar

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

gluten-free, egg-free, dairy-free, vegan

Rinse the millet with hot water to remove any bitterness. Add it to 2 cups of boiling water along with buckwheat and turmeric, bring to a boil, and reduce the heat. Once the water has disappeared from the grain, turn off the heat and let it swell on the hot plate. Lightly toast organic sesame seeds in a dry frying pan and add all the other ingredients. Mix together. Let it steep briefly if used as a salad; otherwise, the Jerusalem artichokes will turn dark to black. If the apples are too sweet, add 0.25 of the zest of a lemon or the juice and flesh of half a lemon, or 2-3 tablespoons of white balsamic vinegar. Place in a baking dish lined with margarine, press down firmly, close the lid, and bake in a cold oven at approximately 160°C for about 45 minutes. It will still be firm to the bite. Once cooled, it can be stored for a while; it won’t turn black again. My own recipe.