December 01, 2012

Leftover love / creamy buckwheat cereal with cranberry sauce


When I was a child, I hated when holiday dinners were hosted by people other than my parents, because there wouldn't be any leftovers, and in my opinion, a refrigerator full of tasty leftovers is one of the rewards of having a big dinner. I could never understand why anyone wouldn't want that. Even though our Thanksgiving tofu dish won't make it onto our list of holiday favorites, as leftovers it was pretty good. We cut some into cubes and had a delicious stir-fry with broccoli, along with leftover stuffing, gravy and cranberries. The next night I took the leftover tofu and stuffing and made it into tasty burgers, some of which we ate for dinner, while the rest went into the freezer. The pumpkin pie made not only an excellent dessert, it was a special treat for breakfast. (And maybe lunch!) And the last of the cranberries sauce ended up as a topping on my newest breakfast obsession — creamy buckwheat cereal.


You may recall that I recently tested a bunch of pies, crisps and such for Laurie Sadowski, and one of the desserts had Bob's creamy buckwheat cereal in the recipe. That left me with a whole bag of buckwheat to use up, and not being one who likes to waste food, I followed the directions on the bag and made some for breakfast. I love it; it makes a very hearty breakfast that holds my hunger at bay for hours. The package says to use 1/4 cup of cereal to 3/4 cup of water but I find that 1 cup of water works better. I cook it with raisins, then add toppings before eating. Hemp hearts and pumpkin seeds or cashews are pretty standard. Sometimes that's all I add, but leftover cranberries were a special treat, and frozen blueberries are pretty good, too. Cinnamon is also a good addition, as is almond milk.

Bob's creamy buckwheat cereal is certified gluten-free and organic. Buckwheat is actually a fruit seed, not a grain, cereal or wheat product. Buckwheat is a very good source of manganese and a good source of magnesium, copper, and dietary fiber. Buckwheat contains two flavonoids with significant health-promoting actions: rutin and quercitin. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.

Although buckwheat is native to Northern Europe as well as Asia, I always think of it as a traditional food from Russia and Poland. When I was studying macrobiotics, I learned that buckwheat is a traditional winter food, and is very warming and satisfying during cold weather. I give it two thumbs up as a perfect hot breakfast on a cold morning.

If you can't find it at your local co-op, it can be ordered from online places like iherb. (Use the link in the sidebar to get $10 off your first $40 order of food, vitamins and herbs.) I think you could also use regular buckwheat groats that you whiz to a finer grind in a food processor.

Buckwheat isn't just for breakfast. Here's a favorite recipe for kasha varniskes soup that you might enjoy. And here is a delicious pasta recipe using buckwheat groats. Although I show it with bow tie noodles, which I haven't been able to find GF, you can make it with any small, gluten-free pasta. Remember that if you are making the soup or pasta, use regular buckwheat groats, not the finer creamy cereal.

32 comments:

  1. I keep seeing an apple cinnamon buckwheat cereal at the grocery store that I want to try eventually. It looks really good!

    Buckwheat flour is what we use most when making treats for the girls. Such a great food!

    ReplyDelete
    Replies
    1. I never thought of eating buckwheat for breakfast except as muffins or pancakes, but I love Bob's cereal. It has a mild buckwheat flavor that takes well to add-ins.

      Delete
  2. Exactly! Holiday leftovers are the best! I'm glad you were able to recycle the overwhelming tofu turkey. Tofu turkey burgers sounds really good!

    I might need to try the creamy buckwheat hot cereal. I would love to be able to eat a hot cereal for breakfast, but oatmeal isn't my cup of tea.

    ReplyDelete
    Replies
    1. Yes! to leftovers.

      There are two hot cereals I really like — polenta, and now buckwheat. Oatmeal started getting on my nerves.

      Delete
  3. I think cranberry and cinnamon and blueberries sound like amazing hot cereal toppings! Yum.

    I am with you on the leftovers--I know some people who hate having leftovers, but I love them. It sounds like you did some nice repurposing with yours :-)

    Courtney

    ReplyDelete
    Replies
    1. I made less cranberry sauce than usual this year, and I was a little sorry not to have it around longer. I guess blueberries will have to due. :)

      Delete
  4. I love the flavor of buckwheat and only found out for sure that it was gluten-free today. How great for you! The cranberry sauce in it sounds particularly amazing and the flag stripes look great.
    I made some chia pudding for tomorrow's breakfast - it's so great to have something around that will tide you over for so long.

    ReplyDelete
    Replies
    1. A lot of people get confused by the name "buckwheat" and think it's a wheat product when it's a seed, like quinoa. Tasty little seed, too! I've always loved the stuff but this is the first time I've ever had it for breakfast.

      Delete
  5. I'm with you on both the buckwheat and leftovers. Sadly, I realize I have neither at this point!

    ReplyDelete
    Replies
    1. I have lots of buckwheat but no more leftovers. Last year I had so much cranberry sauce I froze it and used it for smoothies!

      Delete
  6. You've reminded me that I have buckwheat in the pantry to use up too. I usually go for a savory version, but I like the idea of it with cranberry.

    ReplyDelete
    Replies
    1. Is it creamy buckwheat cereal? I never even heard of this before. I've only had buckwheat as a savory dish.

      Delete
    2. No, just regular buckwheat groats I bought in bulk...I also meant to say, I really like the way you presented it in the bowl with the healthy toppings!

      Delete
  7. Wow, coincidentally we JUST bought a bag of the stuff and have not used it yet. Now I can't wait!

    ReplyDelete
    Replies
    1. I might as well tell you I make it in the microwave. Five minutes is all it takes.

      Delete
  8. I love, love buckwheat! Have had it in pancakes but never as a cereal on its own. . . must give it a try!

    ReplyDelete
    Replies
    1. It's funny that neither of us has eaten buckwheat as a porridge since we both enjoy it in pancakes!

      Delete
  9. Hi Andrea. Let us know how your cutie dog is adjusting, and her name too :)

    ReplyDelete
    Replies
    1. Callie is adjusting well — she even barks now, though with discretion. She's starting to play with her toys, and generally do doggy things. She's very loving and cuddly. We're both madly in love with her — thanks for asking!

      Delete
  10. I've only worked my way through one bag of buckwheat so far, and while I love the taste, the texture left me a bit cold. I didn't know it had cereal potential! Amazing!

    And with you on the leftovers - any roast spuds that made it past sunday dinner always turned up as bubble and squeak for breakfast the next day when I was a kid!

    ReplyDelete
    Replies
    1. If you toast the groats first, then cook them with water (2 cups water to 1 cup buckwheat) for 15 minutes and let the pot sit, covered, for another 10 minutes, the texture should be firm. For breakfast, you want it soft and creamy.

      Bubble and squeak sounds like a good use for leftovers!

      Delete
  11. I popped over her from Blessed mama's blog and I really like your blog! The breakfast looks scrumptious!
    Viv~

    ReplyDelete
    Replies
    1. Thanks for visiting! I tend to get in breakfast ruts and eat the same thing over and over. At least now I vary the ruts a little to keep things slightly more interesting. :)

      Delete
  12. Yes, leftovers are the whole point of the Thanksgiving feast, if you ask me! You get to be so much more creative with the extras, rather than being bound to tradition. Plus, it's easier to eat at a more comfortable pace than one big gorge.

    I've never actually eaten whole buckwheat cereal, only used it as flour. Anything with those tasty toppings must be delicious, though.

    ReplyDelete
    Replies
    1. Absolutely. Leftovers are key. Haven't you had kasha and bow ties? If not, you must!

      Delete
  13. Hmm, I'm actually trying to recall if I've ever even eaten buckwheat in any form. ... I don't think so. I love creamy morning cereals, though, so I'll have to give this a try. And I love the idea of adding cranberry sauce to it!

    ReplyDelete
    Replies
    1. Buckwheat has an unusual toasty flavor — I love it. Have you ever had buckwheat soba? Yummy!

      Delete
  14. Leftovers really are the best part of the big holiday meal. Usually people are sent home with some of the leftovers as there's so much food. :-) Buckwheat soba is so good, never had the cereal though.

    ReplyDelete
    Replies
    1. Yes, leftovers were sent home with whoever wanted some. No one wanted the tofu this year, so we had a LOT.

      Delete
  15. Thank you for introducing me to a new hot cereal option! It sounds tasty and so healthy! I've only used buckwheat once, and it was in groat form for a veggie bacon recipe. I really should make that again too. David said it was his favorite veggie bacon ever.

    ReplyDelete
    Replies
    1. That sounds interesting! I had my buckwheat with banana this morning — and the other stuff, too, of course.

      Delete
  16. Oh, yes, and buckwheat noodles! I've had those too.

    ReplyDelete

Thanks for visiting Andrea's easy vegan cooking. I love, and read, all of your comments! Please share your thoughts. Sorry I had to remove anonymous comments, but I was inundated with spam. Same with word verification. Too many evil spammers.

Note: ALL THE IMAGES FROM THIS BLOG WERE ACCIDENTALLY DELETED ON 1-21-12. I'M RESTORING THEM, POST BY POST, BUT IT WILL TAKE A LONG TIME. Recipe pages you visit may be missing photos, but all the text in intact.

LinkWithin

Related Posts with Thumbnails
I love comments. Please feel encouraged to leave your opinion. I started received hundreds of spam messages a day - sometimes per hour - and have had to add a capcha for the time being. Sorry about that. :(

Please contact me (cookeasyvegan at gmail dot com if you would like to reproduce any part of the blog.

Some posts contain links to Amazon.com. I earn a small percentage if you shop through my link. Thank you if you choose to force Amazon to share a tiny bit of their profit with me.