INGREDIENTS

INSTRUCTIONS

Thaw pastry sheets according to package directions. Saute onions in
oil in a large skillet until lightly browned.  Add mushrooms & cook
until mushrooms are lightly browned.  Set aside. Place egg substitute
in a bowl & toss the kasha in it.  Place tossed kasha in a large
skillet with a tightly fitting cover.  Over high heat, flatten, stir  &
chop the kasha with a fork until the grains separate.  Remove from
heat. Bring broth to a boil. Slowly pour broth over the kasha, cover
skillet, & cook over low heat until the liquid is all absorbed, about
10 minutes. Remove from heat. Stir in onion-mushroom mixture, salt &
pepper. Cool to room temperature. Preheat oven to 350F & oil a cookie
sheet. On a lightly floured board, roll one pastry sheet into a 11" X
14" rectangle.  Cut into 3" circles & place 2 ts filling in the  centre
of each circle.  Pull edges up around the filling, completely
enclosing it.  Pinch dough together to form a tight package. Turn
packages over & place seam side down on a cookie sheet. Beat  remaining
egg substitute with water to make an "egg wash". Brush each  knish with
this wash & sprinkle with poppy seeds. Repeat with  remaining sheets of
dough. Bake until golden brown, about 30 minutes.  Serve warm or at
room temperature.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

A Message from our Provider:

“To dyslexic atheist: There is a dog”