a catalog of ordinary and extraordinary vegan foods
Sunday, April 15, 2007
kasha with kale and red onion
kasha (roasted buckwheat groats) with kale, red onion, garlic, parsley, salt and pepper... a quick, healthy, and tasty stand-by with matzoh and horseradish
Nice, very eastern-euro. I've been thinking about making a vegan matzoh-brie (it's been a while since I made it and everything tastes better with a little matzoh).
That looks fantastic- and Passover friendly! I have a whole stash of kasha in my cupboard, and don't quite know what to do with it. Do you cook it the same way as rice or quinoa?
I don't have time to write up a real recipe right now, but basically: 1) Soak the kasha in water for 20-30 minutes, just until it's soft enough to eat. 2) Fry the onions, garlic, and a bit of crushed chili pepper in oil for 3-5 minutes, until the onion is just soft and the garlic begins to brown. 3) Drain the kasha, preserving the liquid in a bowl. Add the kasha and kale to the pan, and continue sauteeing, mixing frequently. Periodically add a bit of the kasha water to prevent the pan from getting dry. 4) Add the salt, pepper, and a couple tablespoons dried parsley or a small handful fresh parsley. Continue sauteeing until the kale is well cooked. Top with fresh parsley.
I adore kasha - any chance of a recipe?
ReplyDeleteThat looks really good - hearty and savory at once!
ReplyDeleteI love Buckwheat. So versatile and such a healthier stand in for rice!
ReplyDeleteNice, very eastern-euro. I've been thinking about making a vegan matzoh-brie (it's been a while since I made it and everything tastes better with a little matzoh).
ReplyDeleteThat looks fantastic- and Passover friendly! I have a whole stash of kasha in my cupboard, and don't quite know what to do with it. Do you cook it the same way as rice or quinoa?
ReplyDeleteI don't have time to write up a real recipe right now, but basically:
ReplyDelete1) Soak the kasha in water for 20-30 minutes, just until it's soft enough to eat.
2) Fry the onions, garlic, and a bit of crushed chili pepper in oil for 3-5 minutes, until the onion is just soft and the garlic begins to brown.
3) Drain the kasha, preserving the liquid in a bowl. Add the kasha and kale to the pan, and continue sauteeing, mixing frequently. Periodically add a bit of the kasha water to prevent the pan from getting dry.
4) Add the salt, pepper, and a couple tablespoons dried parsley or a small handful fresh parsley. Continue sauteeing until the kale is well cooked. Top with fresh parsley.
mmm... kasha... this looks great!
ReplyDeletepeace,
stonielove
mmm this looks delish!!!
ReplyDelete