| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Main dish, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Kasha |
|
|
Water |
| 1 |
|
Onion, chopped |
| 1 |
|
Leeks, washed & sliced |
| 1/2 |
t |
Thyme |
| 1/2 |
t |
Marjoram |
| 1 |
|
Bay leaf |
| 2 |
T |
Vegetable oil |
| 1 |
|
Garlic clove |
| 4 |
oz |
Tofu |
| 1/4 |
pt |
White sauce, see below |
| 2 |
T |
Soy sauce |
| 1 |
oz |
Bread crumbs |
| 1 |
oz |
Margarine |
| 1 |
oz |
Wholewheat flour |
| 1 |
pt |
Soy milk |
|
|
Salt, to taste |
INSTRUCTIONS
Cover kasha with water & cook for 20 to 30 minutes. Add more water if
necessary. Drain excess water. Preheat oven to 400F. Saute the onion,
leeks, thyme, marjoram & bay leaf in the oil in a covered pot for 10
minutes. Line the base of an oiled casserole dish with the saute &
cover with the cooked kasha. Put the garlic, tofu, white sauce & soy
sauce in the blender & blend for 2 minutes. Pour over the kasha in the
casserole. Top with the bread crumbs & bake for 40 minutes. WHITE
SAUCE: Melt the margarine in a pot over low heat. Take the pot off the
heat & stir in the flour. Cook for 5 minutes, stirring occasionally to
make a roux. Set aside. Warm up the soy milk. Return the roux to a
medium heat & add a little soy milk. Stir with a wooden spoon until
smooth. Add the rest of the soy milk a little at a time, stirring till
smooth after each addition. Add salt to taste. Makes 1 pint.
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