Phil Brewer's Blog

Ingredients:

• 1/2 cup uncooked buckwheat
• 1/2 can (or equivalent) pumpkin puree
• 1/2 small white onion, finely chopped 
• 1 cup listed white mushrooms
• 2 cups uncooked spinach 
• 1/4 cup pine nuts 
• 1/4 cup whole pecans
• 1/4 cup shredded vegan mozzarella 
• 1/2 cup cubed Pumfu

Spices for Filling:

• 1/2 tsp cinnamon 
• 1/2 tsp allspice 
• 1/2 tsp turmeric 
• 1/2 tsp coriander
• salt and black pepper to taste

Spices for Topping:

• 1/2 tsp cinnamon 
• 1/2 tsp coriander
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp black cumin
• 1+ tsp Zatar spice or 7 lebanon spice

Steps:

• put a small amount of coconut oil in the bottom of a glass casserole dish
• preheat oven to 350
• cook the buckwheat using 1/4 cup water and salt, when cooked, mash
• mix pumpkin puree, mashed cooked buckwheat, cheese and spices.

Prepare Filling

• sauce onion, mushrooms, pumfu, pine nuts, pecans in olive oil, add spices
• layer the casserole with the spinach, top with filling and cover with topping. 
• bake 20 minutes.

Enjoy with iced hibiscus tea or red wine.