Earth Balance Spreads - Made Just Right

This morning, we have a delicious gluten-free, vegan recipe from Rollin’ Oats in Tampa Bay and St. Petersberg, Florida. Bert Swain and Larry Schwartz, who still work the registers and joke with the customers, founded rollin’ Oats in 1994. The customers, largely vegan and vegetarian, have a sense of belonging, as though they’re walking into a healthy version of Cheers.

Rollin’ Oats says they’ve also noticed an increase in those interested in the natural/organic movement, the Slow Foods and Local Foods movement and shoppers looking for specialty Allergy-Free items (gluten, wheat, dairy, eggs, soy, nuts). They work with local vendors to support community-based food. They also have some great recipes on their website. Here, they share one for Buckwheat Tabbouli.

Rollin’ Oats says:

“Buckwheat is one of our favorite “grains”. Actually, Buckwheat isn’t a grain at all, but a fruit seed related to rhubarb and sorrel! That means it is wheat-free and gluten-free!

Available in its whole grain form, made into noodles, or ground into a flour, buckwheat is a delicious, versatile whole food ingredient.”

Buckwheat Tabbouli from Rollin Oats

Ingredients

1 cup hulled buckwheat groats, rinsed
2 cup water
1 large bunch parsley, chopped
2 tomatoes, chopped
1 cucumber, chopped
6 scallions, chopped (green parts only)
1 clove garlic, minced
1/2 cup lemon juice
3/4 cup Extra Virgin Olive Oil
2 tsp sea salt
1 tsp light agave nectar

Directions

1. In a medium saucepan, bring 2 cups of water to a boil. Add buckwheat, reduce heat to low, cover, and simmer 20-25 minutes until all liquid is absorbed. Allow to cool completely before continuing.

2. Fluff cooled buckwheat with a fork.

3. In a large bowl, combine cooled buckwheat, with all other ingredients.

4. Cover and refrigerate overnight for best flavor, or at least 1 hour, before serving.