MEATLESS MONDAY RECIPES: Buckwheat & Beet Risotto / Homemade Almond Butter


I picked up the cook book ‘Deliciously Ella’ the other day and was so excited to begin trying out some of her gluten-free, plant based recipes and add my own twist to them as well. I must say, this non-vegan woman (me) is truly beginning to enjoy the savoury tastes (not to mention the amazing health benefits) of eating vegan, glutten free meals and treats.

So this past weekend, as I ran out of my store-bought ALMOND BUTTER, I decided to try making it from scratch – and while my husband was cooking dinner (yes, he loves to cook) I joined him in the kitchen again to add a side dish to our tilapia and other goodies. Soooo, I decided to try out Ella Woodward’s BUCKWHEAT & BEET RISOTTO. I was pleasantly suprised! Both turned out to be absolutely declicious. I now have a couple of days worth of the Buckwheat & Beet Risotto …. and due to a ‘best before time’ – about a 10 days shelf life of my homemade coconut milk almond butter. I am a happy woman!


Makes 1 large jar
14 ounces almonds (approx. 2 3/4 cups)
spinkling of salt
Coconut Milk (less than half a cup)

Preheat oven to 400 Degrees Farenheit (convection 350 Degrees Fareneheit)
Roast almonds for approximately 10 minutes and then remove them and allow to cool off for a few minutes.

Place the almonds in a food processor or super strong blender that chops and grinds well, an blend for a few minutes (it took me about 10 to 15 minutes) with the salt and the coconut milk until creamy and smooth. *Note: I only added the coconut milk as I watched to see how thick the nut butter was getting. Add coconut milk gradually as a way to help the almond butter get creamy.
During this time, you may need to scrape the nuts off the side of the processor or clear out the blades a couple of times.

Store the almond butter in an airtight jar or container at room temperature for up to 7 to 10 days.
And enjoy!


Tip: You will need a really strong food processor for this recipe as otherwise you wont get creamy, smooth almond butter. I had to use both my blender and a hand-held blender as well. I guess it’s time for the investment into a good food processor because I WILL be making this again and again 🙂


I picked up this recipe directly from Deliciously Ella. It really is a simple dish to make yet it tastes amazing. It’s really beautiful too – with a vibrant pink. I found that it’s a great comfy food too. I had it as a side dish to my tilapia dinner, and as a morning glory breakfast on it’s own!

Serves 4
5 or 6 beets (about 3 lbs)
2 1/2 cups buckwheat
juice of 1 lemon
one 13.5 ounce or carton of coconut milk
salt and pepper

Wash, remove leaves and stem and roast beets whole, with their skins on, in a 425 degrees Farenheit oven (convection 350 degrees Farenheit). Roast for about one hour. No water or oil needs to be added.

Take the beets out of the oven at about the one hour mark or once the beets are soft and the skin is becoming crispy. Leave the beets to cool for a couple of minutes.

Place the buckwheat in a sieve and rinse with cold water until the water that comes through the sieve is clear.
Place the buckwheat in a saucepan with 4 cups of boiling water. Let the buckwheat boil for a minute or 2 and then let it simmer for another 10-15 minutes until the water has been absorbed and the buckwheat is just slighly hard and nutty. AVOID a crunchy or soggy buckwheat! I tried this recipe twice. The 1st batch turned out very soggy. Yuck. Not fun.

Peel the skin off the beets. I will come off nicely with a knife and fork. WARNING – your hands WILL stain a vibrat pink but it washed off nicely.
Place the dlessh ioto a food processor or powerful blender with the lemon juice, coconut milk, dash of salt and pepper and mix until the mixture comes out smooth.


Once the buckwheat has cooked, stir in the beets, heat through and voila – lunch or dinner is ready to be served!


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