this post was submitted on 07 Jun 2025
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Well, I happen to separately ~~only eat foods that don't cast a shadow~~ do the vegan thing and my genes don't like the taste of onion either, so uhh... ๐
But still good info. I haven't yet tried cooking whole-grain buckwheat myself, so knowing a combination that works, I can figure out substitutes or other combinations which are likely to work.
Oh, then it might be a bit harder, but you just need something greasy to compensate the dry. Onions give some of it already, and maybe even without bacon they will just do the job. Just take two onions instead of one, and fry them for longer.
And this is the foundation, spices are up to you, I go moderately crazy with paprika, koriander, basil, pepper and whatever is required to finalize the taste. It forgives a lot :) Buckwheat I use is the dried brown one. Probably with wholegrain one you even don't need to compensate that dry that much as well.
Good luck!