How To make Leek& Kasha Pie
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.
How To make Leek& Kasha Pie's Videos
Rosemary Focaccia Bread & Curried Carrot Dip | The Vegan Test Kitchen
This rosemary focaccia flatbread isn't very...flat...but it's delicious! Also from the Veganomicon, a curried carrot dip great for spicing up a party!
*focaccia bread is soy free
*carrot dip is soy and gluten free
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w/Eli Haynes, edited by JosephLucas
Rosemary Focaccia:
1 (1/4 oz) package active dry yeast
1 1/4 cups warm water
3 tbsp olive oil, plus extra for brushing
3 tbsp chopped fresh rosemary, plus extra leaves for garnish
3 cups all purpose flour
1 tsp salt
coarse salt for garnish
Curried Carrot Dip:
1 lb. carrots
1/4 cup roasted sunflower seeds
2 tsp vegetable oil of your choice
1/2 tsp minced garlic
1 tsp curry powder
1/2 tsp ground cumin
1/4 tsp salt
1 tbsp fresh lemon juice
Music:
Night Rider by Neil Krin
Once by Silent Partner
Dat Step by Gunnar Olsen
Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
#GordonRamsay #Cooking
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Caesar Salad w/ Roasted Garlic Croutons | The Vegan Test Kitchen
Craving a caesar salad? Look no further than this recipe from the Veganomicon, which also includes homemade roasted garlic croutons. You won’t need to find a restaurant for this great salad.
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w/Eli Haynes, edited by JosephLucas
Caesar Dressing:
1/3 cup slivered or sliced blanched almonds
3-4 cloves garlic, peeled and crushed
¾ lb silken tofu
¼ cup olive oil
3 tbsp fresh lemon juice
1 heaping tbsp capers
4 tsp caper brine
1 tsp sugar
½ tsp mustard powder
salt
Croutons:
¼ cup olive oil
4 cloves roasted garlic
1 tbsp fresh lemon juice
1 medium size French/Italian loaf (little less than 1 lb, stale and torn/sliced into bite-sized pieces)
¼ tsp salt
Salad:
1 large head romaine lettuce, chopped
freshly ground black pepper
optional handful or two of spinach and arugula, torn bite-sized pieces
Music:
Not for Nothing by Otis McDonald
Off Their Rockers by The Home Invasion
Funkysuspense by Bensound
Dat Step by Gunnar Olsen
Crustless Quiche - Mark Bittman | The New York Times
Mark Bittman, aka The Minimalist, deconstructs quiche for a delicious breakfast treat.
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Crustless Quiche - Mark Bittman
Galette with goat’s cheese, cherry tomatoes and fresh herbs
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How to make Lentil & Leek Bolognese
Spaghetti Bolognese with a difference made with lentils and leeks. A vegetarian version and great alternative to meat.