Name: Kasha Bolognese
Ingredients: 2 ts Vegetable oil; 1 sm Yellow onion; chopped; 2 Cloves garlic; minced; 1 lg Or 2 small celery stalks; chopped; 1 md Carrot; chopped; 1/2 Red bell pepper; chopped; 2 tb Fresh chopped parsley; 1 pn Ground clove; 1 ts Ground cinnamon; 2 ts Crumbled dried oregano; 2 ts Crumbled dried marjoram; 1/2 c Dry red wine or vegetable stock; 1 1/2 c Cooked kasha; (see note); 28 oz Canned chopped tomatoes with juices; 2 tb Raisins; Salt and pepper; to taste; 1/2 lb Dry spaghetti; cooked and drained

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	New, Vegtime6	4	servings

INGREDIENTS

2	ts	Vegetable oil
1	sm	Yellow onion; chopped
2		Cloves garlic; minced
1	lg	Or 2 small celery stalks; chopped
1	md	Carrot; chopped
1/2		Red bell pepper; chopped
2	tb	Fresh chopped parsley
1	pn	Ground clove
1	ts	Ground cinnamon
2	ts	Crumbled dried oregano
2	ts	Crumbled dried marjoram
1/2	c	Dry red wine or vegetable stock
1 1/2	c	Cooked kasha; (see note)
28	oz	Canned chopped tomatoes with juices
2	tb	Raisins
		Salt and pepper; to taste
1/2	lb	Dry spaghetti; cooked and drained

INSTRUCTIONS

MAKES 4 SERVINGS OVO-LACTO/VEGAN
This is a veggie variation of the classic meat sauce from Bologna in
Northern Italy. The use of kasha, roasted buckwheat groats, instead of
ground beef keeps this meatless version hearty and thick.
In large skillet, heat oil over medium heat. Add onion, garlic, celery,
carrot, pepper, parsley, clove, cinnamon, oregano and marjoram. Saute until
vegetables are soft, about 10 minutes.
Add wine or stock; turn up heat to medium-high. Cook, stirring, until
liquid has evaporated, about 3 to 5 minutes. Add kasha; continue cooking
another 2 minutes. Stir in tomatoes, raisins, salt and pepper. Simmer
uncovered until thick, about 10 minutes. Ladle over hot pasta and serve.
Makes 4 servings.
NOTE: To cook kasha the traditional way, coat one to two cups of the grain
with one beaten egg. Over medium heat, stir the egg-kasha mixture
constantly until toasted, scraping the bottom of the pan. (The egg coating
seals each groat, preventing them from becoming mushy.) Add two cups
boiling water to the toasted kasha with a pinch of salt. Reduce the heat
and simmer covered until the water is absorbed and the kasha is tender,
about 15 to 20 minutes. If you prefer, you can toast the grain without the
egg. One cup dry kasha yields 3 cups cooked.
PER 1CUP SERVING: 375 CAL.; 12G PROT.; 4G TOTAL FAT (.5G SAT. FAT); 72G
CARB.; 0 CHOL.; 440MG SOD.; 6G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Apr 15, 1999.
Recipe by: Vegetarian Times Magazine, April 1997, page 46
Converted by MM_Buster v2.0l.

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