If you have never cooked with buckwheat before, you're in for a treat.
Contrary to what you may think, buckwheat is not actually wheat. And for those who are sensitive to gluten, buckwheat is gluten-free (but please note this recipe is not gluten-free).
Buckwheat is high in fiber, and has a delicate flavor. You may have encountered toasted buckwheat, better known as kasha, which has a nutty flavor. However, for this recipe, I recommend buckwheat so you do not overwhelm the flavor of the asparagus.
And, sigh, my favorite vegetable, asparagus. It is in-season as I write this and at its juiciest and most inexpensive too. Splurge for the organic, since the flavor is just so much better than conventional -- plus, it's just a one-season-a-year splurge and SO worth it. Yummy.
To Make Buckwheat:
Give the buckwheat a quick rinse in a colander. Bring 2 cups water to a boil in a saucepan. Add the 1 cup of buckwheat. Stir. Cover, lower heat, and cook until al dente (tender, but with a bite), about 7-10 minutes. Turn off heat, and let sit for 5 minutes. Fluff with a fork. You should end up with a filling that is slightly sticky and will hold its shape well once rolled into the tortilla.
You can also pre-soak your buckwheat overnight in double or triple the water (which helps with digestion). Then drain and follow instructions as above, except you'll use less water (try 1 cup and add more if needed to cook thoroughly, or drain excess water once cooked).
Vegan Buckwheat Asparagus Wraps
1 cup raw untoasted buckwheat, rinsed and cooked (see instructions above)
8 asparagus spears, cleaned, tough ends snapped off, gently steamed until juuuust tender
2 Tablespoons vegan mayo (I like Vegenaise)
2 Tablespoons lemon juice
1 teaspoon garlic powder
1/2 teaspoon dried onion flakes (or onion powder, to taste)
Sea salt and freshly ground black pepper, to taste
Step 1: Make buckwheat (instructions above). Flavor as desired (I kept it simple with a little Tamari, garlic powder, nutritional yeast, salt and pepper). Keep warm until ready to use.
Step 2: Steam asparagus. While asparagus cooks, whisk remaining 5 ingredients in a small bowl.
Step 3: Lay tortilla on a large plate. Spread 1/2 the mayo mixture (or to taste) over the tortilla. Spoon 1/2 the cooked buckwheat down the center. Top with 4 steamed asparagus spears. Roll tightly. Repeat with the other tortilla.
Serve with a crisp green salad.