4 oz kasha
1 water
1 medium onion, chopped
1 bunch leeks, washed & sliced
1/2 tsp thyme
1/2 tsp marjoram
1 each bay leaf
2 tbsp vegetable oil
1 each garlic clove
4 oz tofu
1/4 pt white sauce, see below
2 tbsp soy sauce
1 oz bread crumbs
WHITE SAUCE
1 oz margarine
1 oz wholewheat flour
1 pt soy milk
1 salt, to taste
Directions
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.
Servings: 4 servings
Leek & Kasha Pie Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Dessert; Pie; Vegetable
The History of Recipes
Historians have tracked the existance of recipes way back into the distant past, at least as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. During the time of the Romans a roman called Apicius wrote a collection of documents describing recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. He also recounts how the Romans were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks for example basil, fennel and dill. Over the next few hundred years, the powerful and wealthy competed with each other to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes common in their social group. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Leek & Kasha Pie recipe.
