Kasha – it’s not just for breakfast anymore


not to be confused with the cereal Kashi, are toasted buckwheat groats.  They have a light texture, cook quickly and have a very nutty flavor.  They are also high in fiber and gluten free.  I heart Kasha.  Usually it’s a breakfast option in my house, but as I get ready for the next week (school again), I wanted to do something different.

Thankfully, I turned to a favorite recipe book: Vegan Fusion World Cuisine for a little inspiration.  I pretty much took this recipe right out of the book, minus the bowtie pasta, which I don’t eat.  Had a bit for dinner- wonderful, especially with the fresh parsley I sprinkled in after it cooked.  You could probably replace quinoa in this recipe, or rice if you added 1/2 cup more water and cooked it longer.

Kasha Pilaf and fresh squeezed juice (totally unrelated but I cooked them together)

1 med onion, finely chopped
2 tbsp garlic, minced
2 tbsp EVOO
1 tsp sea salt
1.5 cups kasha (roasted buckwheat groats)
2.5 cups water or stock
1 veggie boullon cube (if not using stock)
2 tbsp flaxmeal
1 tsp cayenne pepper
1 tsp regular pepper
1 cup chopped parsley (optional)

In a large skillet, heat oil and sautee onions/salt/garlic for 3 min.  Add kasha and stir regularly for 2-3 minutes.

Add flaxmeal and stir 1 minute.  Add water and boullon.  Reduce heat to a simmer and cook @ simmer for 15 minutes, until water is 95% absorbed

Add cayenne and regular pepper.  Keep cooking for 2 minutes.  Remove from heat and mix in chopped parsley.  Eat warm or cold.

Juicing…in the meantime, get out your juicer (I know you have one!!!).  Juice 1.5 cucumbers, 3 meyer lemons, 3 beets, and 1 tangerine.  Delicious.  I used the juice later to make some pulp muffins, as usual.  They turned out a hot pink color, which inspires me to use them in making Easter cookies later this week.