4 oz Kasha
Water
1 md Onion, chopped
1 bn Leeks, washed & sliced
1/2 ts Thyme
1/2 ts Marjoram
1 ea Bay leaf
2 tb Vegetable oil
1 ea Garlic clove
4 oz Tofu
1/4 pt White sauce, see below
2 tb Soy sauce
1 oz Bread crumbs
-WHITE SAUCE-
1 oz Margarine
1 oz Wholewheat flour
1 pt Soy milk
Salt, to taste
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.
Yields
4 Servings