Soak the buckwheat in water for 2-3 hours then drain ready for use (you can skip this part, but the soaking softens the buckwheat and makes for a nicer end result).
Finely slice the onion and garlic, and roughly chop the sage. Heat coconut oil in a saucepan, then fry the onions till golden. Add garlic, sage, and the leaves from the thyme sprigs, and cook another minute or two.
Add buckwheat and stir to coat, cooking for another minute. Add nutritional yeast, and vegetable stock. Cook uncovered on medium heat till the buckwheat has absorbed the stock.
Meanwhile, wash spinach and remove any large stems. Blend with ½ cup of oat/nut milk – you may have to stop and pack the spinach down. Pour spinach mixture into the saucepan, and add coconut cream.
Cook till the fluid has just about absorbed (you want it to be a little ‘saucy’), then remove from heat, dress with raw parmesan, lemon zest, salt and pepper, and serve.
If you have leftovers for the next day, you may like to add a tablespoon of water, give it a mix, then re-heat.