Avoid poor planning, Reader! That's a the root of a lot of problems in starting to incorporate a lot of raw foods. Having run out of fresh fruit, I had put a few bags of berries to thaw in the fridge the night before, but even after running them under hot water for a spell, they were wa-a-a-a-y too cold to enjoy in the middle of winter, brr-r-r-r!!
I remember getting into the rhythms of rawness where one just naturally started to think at night, Does anything need to soak, seeds, nuts, grains, beans? It's sort of like a Rubick's Cube puzzle: if I want flax crackers with avocado dip, the seeds must soak overnight, and how long they dehydrate depends on how thick I make them. And in the mean time, what if the avocados didn't get ripe? Or worse, what if they suddenly got too ripe, before the crackers are done? And if I have to wait, I might use up the celery I needed for it, because I had a walk-in client steal my allotted lunch time and had to inhale the only 'fast food' I had on hand, celery and almond butter! You dig, Reader? Fresh food, obviously, does not keep very long; but our system of produce now emphasizes picking food 'green' and letting it ripen as it will (or occasionally won't). That makes it hard to pinpoint exactly when your ingredients are available.
So when you make a batch of something, it helps to make enough for a few meals, after you went through all that planning and juggling. Did the second helping of the tomato-buckwheat layers taste any better? Only marginally. I tried it as-is, and then added a little more salt, and it still tasted like I was eating my bookcase, yuck! That's part of the risk, too, as with any food preparation; no matter how good the ingredients that go in, it can still taste like something your drywall installer wants to use as insulation. Good luck with whatever you are making today!