Resource Center -Boston, USA
Brown the onion and garlic in a little oil in the bottom of a medium
- 2 cups kasha
- 2 tablespoons egg replacer
- 1 tbs miso
- 1 tsp black pepper
- 4 cups water
- 1 medium onion, chopped
- 1 clove garlic
Beat the egg replacer loosely and mix throuroughly with the kasha
and a little extra water, and place in a dry pan over medium heat.
Stir constantly until the egg replacer looks dry.
Add to the onion, add water, miso, and pepper, and bring to a boil.
Immeditely cover and reduce heat to low; the kasha will absorb the
water in about 10 minutes, and is ready to serve right away.
For kasha varnishkes, add 1-2 cups of cooked bowtie noodles before