VeganStreetStore.com ad


Meet America's First Vegan Superhero - The Adventures of Vivian Sharpe, Vegan Superhero
Available in either softbound or Kindle/Nook/etc. eBook at Amazon
viviansharpe.com

Vegan Street: The Community Web Portal of Marla Rose and John Beske


Recipes

NEXT MAIN MENU
PREVIOUS

Kasha Varnishkes

Kasha Varnishkes


A delicious and nutritious “peasant food,” kasha varnishkes comes to us from Eastern Europe and is a hearty dish that is popular in Ashkenazi Jewish kitchens. I loved my grandmother’s version, but she called it “Seashells and Kashi” (for some reason, not kasha) and instead of the more traditional bowtie-shaped pasta, she used seashells. I am not sure what drove that renegade move. Traditionally made with schmaltz, a.k.a. kosher lard (“kosher” because it’s made with chicken or goose fat instead of pig fat), I removed the animals and all oil from this recipe so it tastes quite a bit lighter but I think the flavor notes and toothsome earthiness remains. I also thought mushrooms and dill would be a good complement to the dish. By the way, buckwheat groats, also known as kasha, are a pseudocereal along with quinoa (posers!) and is gluten-free. You will need the VeganEgg for this (though I have seen recipes for kasha varnishkes made without egg) to give it that traditional taste.

 

Kasha Varnishkes

2 1/3 cups low-sodium vegetarian broth, divided
1 yellow onion, diced
3 cloves garlic, minced
2 cups baby bello mushrooms, sliced
(or mushrooms of your choice)
1 tablespoon low-sodium tamari
1 cup buckwheat groats, a.k.a., kasha, medium or coarse grain
1 VeganEgg, prepared as per instructions
8 oz. seashell pasta
(or preferred pasta), cooked
cup fresh dill, chopped
Salt and pepper to taste



In a large skillet or pan with a lid, heat 1/3 cup vegetable broth over medium-high heat for a minute, then add the onions. Cook, stirring often, until the onions become tender, about six minutes. Add the garlic, mushrooms and tamari and cook for five minutes. Meanwhile, in a medium bowl, combine the buckwheat groats and prepared VeganEgg until the groats are all coated. Add to the pan and cook, stirring often, until the groats separate and dry out a bit, about two minutes. Add the broth and cook until it’s at a low boil, then cover and lower the heat. Cook for 12 – 14 minutes or until the groats are tender. Add the cooked pasta, season with dill, salt and pepper. Serve with extra dill on top.




2013-2016, Vegan Street


About Us
Marla's RecipesThe Daily MemeHome Eco
Vegan Living
Reviews and Interviews
The Vegan Street Store
The Vegan Street GuidesVegan Feminist Agitator (Marla's Blog)John Beske Communications (Vegan Advertising & Design)The Adverntures of Vivian Sharpe, Vegan Superhero (Marla's Novel)Chicago VeganMania (a festival we help create)Home
our Facebook page our YouTube channel
our Twitter page our Pinterest page our Instagram page

   Please support us on Patreon