Buckwheat Mushroom Vegan Risotto

1. Start by cooking the buckwheat according to the instructions on the package. Once cooked, set it aside.

2. Prepare the creamy sauce by blending nutritional yeast, almonds, boiled water, Himalayan pink salt, dried thyme, turmeric powder, and lemon juice in a high-speed blender until smooth. Set aside.

3. Heat coconut oil in a large pan over medium heat. Add sliced mushrooms and sauté until they release their juices and start to brown, approximately 5 minutes. Add the chopped leek to the pan and continue sautéing for another 2 minutes until it becomes tender.

4. Stir in the cooked buckwheat groats and coat them well with the oil and mushroom mixture. Slowly pour the creamy sauce over the buckwheat mixture, stirring continuously.

5. Reduce the heat to low and cover the pan with a lid. Allow the risotto to simmer for about 15-20 minutes or until the buckwheat is tender and has absorbed most of the liquid.

6. In the meantime, prepare the kale by stripping the leaves from the stalk. Wash the leaves and add them into the pan to steam them until they become tender.

7. Once the buckwheat is cooked, remove the lid and combine well before serving on a plate. Enjoy this delicious and healthy vegan meal!