Kasha And Cabbage
2 Cups spring water
1 Pinch sea salt
1 Cup roasted buckwheat
2 Tablespoons sesame oil
1 Cup diced onion
2 Cups red cabbage, in large dices
1 Tablespoon umeboshi vinegar
1 Teaspoon caraway seeds
1/2 Cup sauerkraut juice
1/2 Cup chopped parsley
Bring water and salt to a boil. Add buckwheat. Let it return to a boil, then cover , reduce heat, and let simmer 15-20 minutes over a flame deflector. Turn off heat. Let sit 15 minutes to let grains unstick from bottom of pot. Remove lid and fluff. Set buckwheat aside to cool.
Heat oil in skillet over a medium flame. Saute the onion and cabbage, adding umeboshi vinegar to retain the purple color of the cabbage. Add caraway seeds and saute until the vegetables are quite limp, about 5 minutes. Stir in the cooled buckwheat and mix thoroughly. Add the sauerkraut juice, stir , cover and reduce heat. Simmer for about 1 minute to absorb the juice. Toss in parsley and serve.
-This dish makes your house smell great. Good hot or cold!
All recipes printed with permission from Jessica Porter
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