This grew out of many different necessities: using a bunch of raw almonds that had soaked longer than they should have (they smelled perfectly fine, but i was worried about poisoning myself); using some chanterelles that were threatening to expire in myriad ways in my produce drawer; having no cereal, bread, nor will to go out to fill my growling tummy.
Put some buckwheat on to cook. Remember to boil the water before adding the buckwheat, and then drop it to the lowest simmer you can before covering.
Chop up a couple handfuls of soaked almonds (it would also be good with pecans or possibly walnuts or hazelnuts, and they probably don't need to be soaked ahead of time) and saute them in a couple tablespoons of Earth Balance.
When the almonds begin to brown add around 1/3 cup chopped onion and up to half a cup of chopped mushrooms (chanterelle, button, or cremini). Saute 2-3 minutes, then add about a cup of chopped apple, a pinch of salt, and a dash of poultry seasoning (or just rubbed sage, or even better, a chiffonade of fresh sage. Fresh parsley would also be good).
When all of that is getting soft but holding its shape, taste and adjust any seasonings. The buckwheat should be done by now. Fluff it briefly, then add to the saute mixture. Use roughly the same amount of buckwheat as you have other stuff in your skillet. Toss to blend; check seasonings again and serve hot. If you want to be extra happy add a side of Gimme Lean.
Jolie Holland - Escondida - Goodbye California