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Leek & kasha pie
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Tarts & Pies, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 4
| oz | Kasha | | | Water | | 1
| med | Onion, chopped | | 1
| bunch | Leeks, washed & sliced | | 1/2
| tsp | Thyme | | 1/2
| tsp | Marjoram | | 1
| each | Bay leaf | | 2
| tbsp | Vegetable oil | | 1
| each | Garlic clove | | 4
| oz | Tofu | | 1/4
| pint | White sauce, see below | | 2
| tbsp | Soy sauce | | 1
| oz | Bread crumbs | | | WHITE SAUCE | | 1
| oz | Margarine | | 1
| oz | Wholewheat flour | | 1
| pint | Soy milk | | | Salt, to taste |
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Procedures:
| 1 | Cover kasha with water & cook for 20 to 30 minutes. | | 2 | Add more water if necessary. | | 3 | Drain excess water. | | 4 | Preheat oven to 400°F. | | 5 | Saute the onion, leeks, thyme, marjoram & bay leaf in the oil in a covered pot for 10 minutes. | | 6 | Line the base of an oiled casserole dish with the saute & cover with the cooked kasha. | | 7 | Put the garlic, tofu, white sauce & soy sauce in the blender & blend for 2 minutes. | | 8 | Pour over the kasha in the casserole. | | 9 | Top with the bread crumbs & bake for 40 minutes. | | 10 | White sauce: melt the margarine in a pot over low heat. | | 11 | Take the pot off the heat & stir in the flour. | | 12 | Cook for 5 minutes, stirring occasionally to make a roux. | | 13 | Set aside. | | 14 | Warm up the soy milk. | | 15 | Return the roux to a medium heat & add a little soy milk. | | 16 | Stir with a wooden spoon until smooth. | | 17 | Add the rest of the soy milk a little at a time, stirring till smooth after each addition. | | 18 | Add salt to taste. | | 19 | Makes 1 pint. | | 20 | David scott & claire golding, "the vegan diet |
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