Vegan Buckwheat Risotto
Updated: Jul 21, 2022
Serves 1 - 450 Calories
1 White onion finely chopped
1 stick celery finely chopped
1 TbSP Fresh Dill chopped
1 Tbsp Fresh Parsley Chopped
1 Tbsp Extra Virgin Olive oil.
10g Dried Porcini mushrooms
6 Sundried tomatoes
1 Tbsp Soy Cream
1 Tsp Garlic Granules
1/2 Tsp Inactive yeast
Salt and Peper
Soak the mushrooms in the water.
Fry the onions, celery in the oil over a medium heat. Stir and cook for 3 minutes.
Add the garlic. Add the buckwheat. Add the mushrooms and the water they have soaking in. Add the yeast. Pinch of salt and pepper.
Place a lid on and simmer for 25 minutes.
Add the cream, herbs and tomatoes. And serve.
My Chef Training
I found the academic side of school very hard. Suffering from dyslexia it became apparent that the vocational side of life was my calling. This is where my love of food took the next step.
At 15, I found my love for cooking. Immediately my confidence grew and I was finally good at something. Excelling my year group with my culinary skills, at 16 I enrolled at the most prestigious catering college in the country, Westminster.
This had to have been one of the most challenging, fun and eye-opening experiences I had in the real world. Commuting from Sevenoaks to London, Monday to Friday, at 16 was thrilling but tiring. Our days in the kitchen started at 9am and finished at 5pm each day. I would then go and work in a kitchen as a paid chef from 6pm-10pm.
Weekends were a no-go. I would then work from 6.30am to 10pm every other weekend and study on alternate weekends. Welcome to the real life of a chef. Or lack of.
During my time at Westminster, I had opportunities to work at the Dorchester Hotel, Hilton Park Lane, City Rhodes, Houses of Commons and Marco Pierre White’s, Belvedere.
This experience helped a team of 6 chefs win the country's biggest catering competition, Toque D’or.
Daniel Welstead Plant Based Vegan Personal Trainer in Sevenoaks