Buckwheat and mushroom quiche

Base

• 80 g buckwheat groats, soaked overnight
• 1 - 2 garlic cloves, to taste (see Tips)
• 70 g red onion
• 6 sprigs fresh flat-leaf parsley, leaves only
• 90 g carrot, cut into quarters
• 1 celery stalk, cut into quarters
• 50 g walnuts
• 1 tbsp ground coriander
• 1 tbsp Bragg's® liquid aminos (see Tips)
• 1 pinch sea salt

Filling

• 3 fresh portobello mushrooms, cut into slices
• 2 tbsp tamari
• 3 tbsp extra virgin olive oil
• 1 - 2 garlic cloves, to taste (see Tips)
• 100 g raw cashew nuts
• 80 g pine nuts
• 30 g lemon juice (approx. 1 lemon)
• 1 pinch sea salt
• 50 g fresh baby spinach leaves
• 2 sprigs fresh basil, leaves only
• 100 g rocket, to serve