Ovo Lacto Vegetarian

Step by step instructions: Buckwheat is often classified as cereals, although in fact it is a plant native Russian steppes. Kasha is roasted hulled buckwheat kernels. Here's a vegetarian version of meat loaf, wrapped in cabbage leaves to keep it moist, it's great for dinner, but the sandwiches on toasted rye the next day. makes 8 servings .. Emely kitchen

curried mushrooms and buckwheat bread

Ingredients:

1 cup coarse medium or coarse kasha (roasted buckwheat groats) 11 / 2 cups walnut pieces 3 tablespoons unsalted butter 1 large yellow onion, finely chopped 2 ribs celery, minced 1 medium carrot, shredded through the large hole box grater 6 ounces cremini or white mushrooms, cleaned and thinly sliced 2 garlic cloves, minced 1 teaspoon curry powder 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon salt 1 small head savoy cabbage Canola oil for greasing loaf pan 3 large eggs, at room temperature 1 / 4 cup chopped parsley leaves Dijon mustard for garnish

INSTRUCTIONS:

toast kasha in a large skillet set over medium - low heat until nutty and lightly browned, stirring often, about 3 minutes. In the meantime, bring 2 cups water to a boil in a saucepan set over medium-high heat. Add toasted buckwheat, cover, reduce heat to medium low and simmer until all water is absorbed, about 12 minutes. Let stand at room temperature, covered, for 5 minutes before fluffing with a fork. Set aside. Place walnut pieces in the pan, set it over medium heat and toast until lightly browned and aromatic, about 3 minutes. Transfer to bowl of food processor fitted with chopping blade and set aside. Melt the butter in a skillet over medium heat. Add the onion and cook, stirring frequently, just until softened, about 2 minutes. Add the celery and carrots and continue cooking, stirring frequently, until aromatic, about 2 minutes. Add the mushrooms and continue cooking, stirring once or twice, until they give off their liquid and reduce to a glaze, about 6 minutes. Add the garlic, curry powder, ginger, cumin and salt. Cook, stirring constantly, for 30 seconds. Transfer to large bowl and cool for 15 minutes. The process of walnut pieces until finely ground; they stir the mixture of vegetables. Also stir in buckwheat fluffed. Set aside. Bring a large pot of water to a boil over high heat. Tear off the cabbage leaves, add them to the pot and cook until very pliable, about 3 minutes. Drain in a colander set in sink and refresh in cold running water. Position rack in center of oven, preheat the oven to 350 degrees F. Bring a teakettle of water to a boil over high heat. Lightly oil 9 x 5 x 3-inch loaf pan. Line bottom and sides of pan with cabbage leaves, some of them should stick to 3 or 4 inches above the top edge. Lightly beat eggs in a small bowl, stir them and the parsley in the buckwheat mixture. Mound the mixture into the prepared pan, spreading it evenly into the corners. Fold the left overlooking the bread, then cover with more cabbage leaves, sealing in a loaf pan. Take the samovar from heat and let the water stop boiling. Place loaf pan in large, deep frying pan or baking dish. Pour the very hot water into larger pan until the water level reaches half of the loaf pan out. Bake until knife inserted in center of loaf comes out clean and the bread feels very expensive, about 1 hour. Remove the pan from the hot hot water bath, cool on a wire rack for at least 15 minutes before serving with unmolding and Dijon mustard on the side, or cool completely in refrigerator and serve chilled.