4 oz Kasha
Water
1 md Onion, chopped
1 bn Leeks, washed & sliced
1/2 ts Thyme
1/2 ts Marjoram
1 Bay leaf
2 tb Vegetable oil
1 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