The word “kasha” is commonly used to describe roasted buckwheat groats. Buckwheat groats are also commonly used in eastern Europe, often in form of a porridge dish, which is called “kasha” as well. Buckwheat is actually a fruit of the dicotyledonious plant and not a cereal grain and therefore it is gluten free.

Serving Size: 2

Ingredients:

• 1 cup kasha (buckwheat groats)
• 2 cups vegetable broth
• 2 tbs. vegan margarine
• 2 zucchini, cut in matchsticks
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup soy cheese, divided
• 1-1/4 cups soy cream
• 1 tbs. grainy mustard

Directions:

1. Preheat oven to 350F.
2. Grease a 2-quart casserole or 2 individual sized casserole dishes.
3. Prepare kasha according to package directions, using the vegetable broth.
4. Meanwhile, in a large skillet over medium-high heat, melt the soy margarine.
5. Add zucchini, onions, salt and pepper; cook and stir until tender and lightly browned.
6. In a bowl, combine 1/4 cup of the soy cheese, the soy cream and the mustard; stir in cooked kasha.
7. Spread half of kasha mixture in prepared casserole; top with the zucchini-onion mixture.
8. Optionally. spread a very thin layer of Sambal Ulek over the zucchini mixture.
9. Repeat layering with remaining kasha, vegetables and soy cheese.
10. Cover and bake until hot, about 25 minutes.

Notes:

Adapted from http://www.thebirkettmills.com/recipes/kashacasserole_2003.htm