How To make Kasha Soup
1 (3") piece kombu
4 c Water
1 c Diced onions
1/2 c Diced carrots
1/2 c Shredded green cabbage
1/2 c Diced potatoes
1/2 c Sliced mushrooms
1 tb Plain sesame oil
2 ts Garlic powder
1 ts Dried basil
1/2 c Kasha
1/2 c Frozen lima beans
1/2 c Sauerkraut; pressed dry
1 1/2 ts Miso
Place kombu in water for 10 minutes to reconstitute it. Remove kombu, chop and set aside, reserving water. Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes. Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer. Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot. Simmer until beans and kasha are cooked, about 8 minutes. Serve hot. Per serving: 168 cal, 6 g prot, 254 mg sod, 31 g carb, 4 g fat, 0 mg chol, 37 mg calcium
HINT: for more intense flavor, increase miso to 2-1/4 teaspoons. Source: Chef Ron Pickarski in Vegetarian Gourmet (Winter 1993) Typed for you by Karen Mintzias
How To make Kasha Soup's Videos
HOW TO COOK BUCKWHEAT | Buckwheat recipe | Φαγόπυρο
HOW TO COOK BUCKWHEAT | Buckwheat recipe | Φαγόπυρο // This video is a tutorial on how to make buckwheat. Buckwheat is a seed and not a wheat, which means it is gluten-free, thus making it appropriate for anyone that is celiac or is intolerant to gluten. This ingredient is great to include in your diet because of its high composition in complex carbohydrates, ideal for people with type 2 diabetes and those looking to manage their blood sugar spikes. It is becoming all the more popular as it contains other macro- and micro-nutrients such as protein, fats, a variety of minerals, and antioxidants.
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How to cook Buckwheat - Vegetable Stir Fry - Russian Food - Жареная гречка
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I will show you how to cook Buckwheat and then to make vegetable buckwheat stir fry. This is such an easy recipe, and very adaptable. With a tasty sauce like this one, you can stir fry any combination of gluten-free supergrains and veggies and have success. It’s really so perfect, deliciously warming and comforting, while still so nurturing and nutritious – the ultimate comfort food! Of course there’s so much goodness in this too so you’ll feel wonderful and energy rich after eating! I’ve been eating this same dish for the last few years and still absolutely adore it.
Ingredients
For the sauce
1 tsp of lime juice
1 tbsp of soya sauce
1 tsp of honey
1 tbsp of water
For the stir fry
2 cloves of minced garlic
Half an onion
80 gr / 1/2 cup of uncooked buckwheat = 1.5 cups of cooked
1 egg
1/2 cup of frozen peas
1/2 cup frozen sweetcorn
1 grated carrot
Parsley
Broccoli
Salt & Pepper
Directions
Step 1: Add 1 cup of water into a pan, add buckwheat, let it reach the boiling point and then turn the heat off and leave it for 10 min.
Step 2: Make the sauce. Combine all the sauce ingredients in a small bowl.
Step 3: Heat your pan with some cooking spray or olive oil and add onion and garlic for 5 min, then add carrots, broccoli, sweetcorn, and green peas. Cook for 5 min more.
Step 4: Add buckwheat, mix well.
Step 5: Add your egg and mix well, then add the sauce, season and enjoy!
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Kasha Varnishkes Soup
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Roza Makes Kasha Varnishkes
Listen to Roza's authentic Bessarabian Yiddish as she shows us how to make this delicious, healthful delicacy. With English subtitles.
Homemade Buckwheat flour recipe
Buckwheat flour cannot be so easy to find at the grocery store (or can be very expensive), that’s why making homemade buckwheat flour is easier and cheaper!!
Energizing and nutritious with a distinctive earthy flavor Buckwheat flour is an amazing ingredients for tons of recipes, from muffins and pancakes to salads and risotto. It’s naturally gluten free as it is NOT a cereal grain, but a fruit seed, related to rhubarb and sorrel.
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