Sentences with phrase «of kasha»

I haven't tried acai bowl too, I've searched for some recipes yesterday but I'll probably never try it since it's not a popular thing here in Europe, I feel like we're more about smoothies or some weird breakfast dishes made of oats of kasha — especially in Eastern Europe.

In place of the kasha, you can substitute couscous or bulgur.

I decided that if people made granola out of oats (essentially crunchy oatmeal), why couldn't I make a crunchy version of kasha?

This past June I went through a brief gluten - free phase, and my mom, perpetually confused by me yet always supportive, bought me a box of kasha so I'd have a new gluten - free grain to try.

I'm loving my buckwheat lately, and thought I'd try my hand at a gluten - free vegan mushroom gravy to go with it, after I was inspired by a suggestion of kasha & mushroom gravy in the amazing vegan cookbook, Veganomicon.

Plate a spoonful of kasha, cover it with tofu, and smother it with Shiitake Mushroom Gravy.

Not exact matches

You can also cook buckwheat kasha on the stove, as you would any another grain, and serve with your choice of vegetables, proteins, sauces, etc..

The box of gluten - free kasha sat lonely and forgotten in my pantry until this one fateful evening of no grocery shopping.

Even for us gluten enthusiasts, kasha is a grain worth trying: one serving (1/4 cup dry) boasts 5 grams of protein, 3 grams of fiber, plus a bunch of flavanoids and antioxidants.

I've filled peppers in the past with quinoa, barley, and rice, and I honestly liked kasha better than all of these options.

A can of tomatoes caught my eye first, then I pushed it aside and saw the kasha that had been waiting patiently to be used since last summer.

Instead we rotate through a pretty extensive selection of hot cereals: grits, oatmeal, kasha, cream of corn, cream of rice.

(I don't know if you know, but, in spite of what English sources suggest, «kasha» or rather «kasza» doesn't mean buckwheat groats, but «groats» in general, for example «pearl barley» is «kasza jeczmienna», semolina is «kasza manna», etc..

I think of them most of all in kasha, which is one of my least favorite dishes (but then again, mushrooms and I have a long and not always happy history, so you have to take the good with the bad).

If you're a kasha fan, you'll enjoy this simple dish; it doesn't set of any flavor fireworks, but it's easy and comforting, like many an Eastern European specialty.

A great vegetarian alternative for Thanksgiving, roast squash halves are filled with a substantial mix of hearty kasha, pine nuts and pomegranates, bound together with Greek yogurt and pomegranate molasses and brightened with lemon juice and fresh mint.

A delicious Polish recipe for kasha — roasted buckwheat groats with mushrooms, onions and lots of dill and parsley.

Full of both vegan and vegetarian «goodness» with recipes like kasha and rhubarb with peanut butter, Stockholm scramble (a favorite), beetroot falafel, Moroccan harissa salad, watermelon poke bowls, Laska noodles, royal korma, «neatball» masala, and cherry choco + sea salt crumble — you will never get bored in the kitchen with this cookbook.

Creamy Banana Breakfast Grains are a luxurious combination of organic toasted buckwheat kasha, cracked whole barley, rolled oats, flax seed, and of course, sweet, ripe bananas.

It was the sort of healthy restaurant that makes you think of the «90s, or maybe the «80s — a time when we'd moved past margarine and kasha but we were still very excited about sprouts.

Add 2 tablespoons of toasted buckwheat groats (kasha) to the chia seeds and stir in the liquid ingredients (maple syrup is not necessary if your banana is ripe).

if you haven't tried buckwheat before, stay with me: raw, untoasted buckwheat (not kasha, which is what apparently many people associate unfavorably with buckwheat anything) is mild, sweetly grassy, and can adapt to a multitude of flavor environments.

Adjust the amount of breadcrumbs or cooked kasha as needed.

A — Acerola, Avocado / oil, almonds, amaranth B — Beet kvass, brown rice C — coconut oil, chicken, celery D — Daikon radish, Dandelion greens E — eggs (of course), escarole F — fermented..., flaxseed oil, fish, feta G — goat / cheese / milk, ghee, garlic, ginger H — honey, hijiki, heart I — irish stew (slim pickings for this letter) J — jackfruit, jerked beef, Jerusalem artichoke, jambalaya, jujubes K — kefir, kombucha, kale, kasha, kipper, kvass L — lentils, lamb, lemon, liver, lard M — millet, maple syrup, mayo N — nori, nuts, nutritional yeast O — olive oil, offal, oatmeal, oysters P — pemican, piima cream, parsnip, parsley Q — quail, quark R — rosemary, radish, rabbit S — sauerkraut, sea salt, shellfish / shrimp / scallops, suet T — tongue, tallow, thyme, tripe, truffle, turmeric, U V — vinegar, venison, W — Walnut, watercress, whey, X --(I'm stumped) Y — yam, yogurt Z — zucchini, zaatar

Toasted groats are also called kasha (not Kashi) and can be found in the kosher section of most grocery stores.

: — RRB - I'll add, say, 1 / 4 cup kasha to 1/4 cup steel - cut oats on a Mon / Wed / Friday and the other days of the week, 1/4 cup millet to 1/4 cup organic brown rice (yeah, I'm baaaad... arsenic «n all).