Butternut Squash and Buckwheat

Ingredients

• 2 TBSP soy sauce or tamari
• 1 clove garlic, pressed
• 2 TBSP minced parsley
• 2 TBSP minced chives or green onions
• 1 TBSP minced rosemary
• 6 sage leaves, minced
• 1 tsp honey
• 1 tsp molasses
• 1/4 tsp pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 1 cup cooked mushrooms
• 1-2 cups cooked cannellini beans
• 1 cup cooked butternut squash, cut into cubes
• 1/2 cup chopped celery
• 1 recipe cooked Buckwheat Kasha* (see note)

Instructions

1. Mix together first 11 ingredients for the dressing.
2. Stir in the rest of the ingredients and let sit for 1 hour before serving.
3. Serve on lettuce.
4. Other additions could be: ginger, hot pepper, red pepper, green pepper, pine nuts
5. Note: To cook buckwheat - In a large skillet combine 1 cup buckwheat with one egg. On medium heat, cook and stir until dry, but not brown. Add 1/4 cup butter, 2 cups broth, and salt and pepper. Cover and simmer 15 minutes or until liquid is absorbed.