Guest guest Posted January 18, 2005 Report Share Posted January 18, 2005 My buckwheat recipe is *not* vegan. It uses egg to keep the toasted buckwheat groats from getting soggy while boiling/simmering. I *think* an egg substitute (even ener-g!) would work for this condition, but I'm not sure. Actually, now that I think about it, I make it without egg sometimes--it doesn't really get soggy, it just gets less sticky. Plain old boiled/steamed kasha would be just fine. I toast my groats myself, in the pan. Start with untoasted, they taste less scorched than factory toasted kasha. The basic kasha/grechka recipe can be found here: http://www.rwood.com/Recipes/Steamed_Buckwheat.htm Traditionally, it's cooked in stoneware in the oven, of course, but cooking it on the stove is quite common these days. I sometimes make it with nuts and un-chicken broth, too. Pine nuts are great, as are cashews or sunflower seeds. Dried red pepper is a nice addition and mushrooms are *always* good with buckwheat. ygg -- mail2web - Check your email from the web at http://mail2web.com/ . Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.