Pasta & Kasha

Source: Ecological Cooking
Date tried: March 31, 2017
Yield: 4-6 servings
Time needed: 25 minutes

I regret to say I was not particularly enthralled with this combination of flavours. One really needs to enjoy buckwheat to like this dish. Or have some good ideas on spices and condiments to dress it up.

Pasta & Kasha

Pasta & Kasha
1 medium onion, chopped
1 Tbsp. vegetable oil
1 cup kasha (buckwheat groats)
1/2 tsp. salt
2 cups water
1/2 lb. bow tie, shell or rotini pasta
3 Tbsp. olive oil or vegan margarine
freshly ground black pepper to taste.

Cook onion in oil until translucent.
Add the kasha and salt.
Add water and bring to a boil.
Reduce heat, cover and simmer 25 minutes.
Meanwhile cook pasta in a separate pot.
When both pasta and kasha are ready, drain them and put them in the same dish.
Add olive oil and pepper and toss together.


Source: Ecological Cooking
Date tried: March 9, 2017
Yield: 6 servings
Time needed: 1 hour

An unusual and intriguing combination of bulgar wheat and kale. Takes some time and care, but worth a try. Remember to cook the black-eyed peas the day before if using dried beans to have them ready for this dish.



3 very large onions, coarsely chopped
5 Tbsp. olive oil
1 cup boiling water
3/4 cup bulgur
2 lb. fresh kale, thoroughly rinsed, patted dry & chopped
1 cup cooked black-eyes peas, drained
water, as needed
salt to taste
freshly-ground black pepper
fresh lemon wedges

In a large skillet, sauté the onions in the olive oil over medium heat until very dark brown and sweet, at least one hour. Watch carefully and stir often to prevent burning.

Meanwhile, place bulgur in a heat-proof bowl.
Pour boiling water over it.
Cover bowl with a towel and set aside for 30 minutes.

When onion is ready, increase heat.
Add kale and stir fry, tossing constantly until wilted.
Reduce heat.
Add black-eyed peas and soaked bulgur.
Toss all together, cover and cook slowly until kale is well-cooked.
If needed, add some tablespoons of water to prevent sticking.
Season all with salt and plenty of freshly-ground pepper.
Serve with fresh lemon wedges.

Koinonia Granola

Source: More-with-Less Cookbook
Date tried: Dec 26, 2016
Yield: 5 quarts
Time needed: 45 minutes

This recipe was developed at the famed Koinonia farm in Americus, Georgia after which it is named. Koinonia was founded as an intentional Christian community by Clarence Jordan in 1942, the year I was born. It is best-known today as the founder of Habitat for Humanity.

I have been unable to find grape nuts in stores recently and fear this breakfast cereal is no longer commercially available. I do have a recipe for making them at home, but on this occasion I simply left them out.

Koinonia Granola

Koinonia Granola

Koinonia Granola
1/2 cup oil
1/2 lb. margarine
2 Tbsp. molasses
1 Tbsp. vanilla
1 cup brown sugar
1 cup honey
1/2 tsp. salt

2 lbs. rolled oats
1/2 cup sesame seeds
1 cup chopped nuts
2 cups grape nuts
1 cup wheat germ
1 lb. coconut
1 cup sunflower seeds

Preheat oven to 350oF.

Combine the first list of ingredients in a large roasting pan.
Heat gently , stirring occasionally, until margarine has melted.

Let cool slightly while combining the dry ingredients in a bowl.
Add dry ingredients to cooled syrup and mix thoroughly.
Spread onto shallow baking pans.
Bake 20-25 minutes, stirring every 5-7 minutes.
Let cool.
Add 1 cup raisins.

Tempeh & Bulgur Salad

Source: Diet for a Small Planet
Date tried: September 21, 2012
Yield: 3-4 servings
Time needed: 30 minutes to prepare + 2 hours to chill

This is a lovely and hearty main dish salad.

Tempeh & Bulgur Salad

Tempeh & Bulgur Salad

Tempeh and Bulgur Salad
2 Tbsp. oil
4 oz. tempeh cut in ½” cubes
½ onion chopped
½ cup bulgur
1-4 large mushrooms, chopped
1 cup water
1 Tbsp. soy sauce
1 stalk celery, diced
½ large carrot diced or grated
1 tomato diced or 10 cherry tomatoes quartered
2 Tbsp. fresh parsley, minced
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 ½ tsp. honey
½ tsp. dillweed
1/8 tsp oregano
Dash white pepper

Heat 1 Tbsp. oil in a large skillet.
Sauté the tempeh, onion, bulgur and mushrooms for 3-4 minutes.
Add the water and soy sauce.
Bring to a boil, then cover and reduce heat. Simmer 15 minutes.
Combine the other tablespoon oil with the vinegar, lemon juice, honey, dillweed, oregano and pepper.
When tempeh/bulgur mix is done, let cool for 15 minutes.
Combine with all other vegetables.
Pour dressing over all, mix well and chill at least 2 hours before serving.

Yo Yo’s Tofu-Walnut Burgers

Source: Ecological Cooking
Date tried: November 20, 2016
Yield: 10 burgers
Time needed: 45 minutes

This is a good vegan burger. Tasty and I had no problems with it holding together.

Yo Yo's Tofu-Nut Burgers

Yo Yo’s Tofu-Nut Burgers

Yo Yo’s Tofu-Nut Burgers
1 lb. firm tofu, drained
2 cups walnuts, ground
4 Tbsp dried onion flakes
5 Tbsp. tamari
1/4 tsp. celery seed powder
1/4 tsp white pepper
1/4 tsp. sage
1/4 tsp. marjoram
1 Tbsp dried parsley
1 cup rolled oats

Preheat oven to 425oF.
Mash tofu well and stir in all remaining ingredients except the rolled oats.
Mix thoroughly.
Stir in the rolled oats.
With hands, form into 10 burgers about 3” in diameter.
Place burgers on a non-stick or slightly oiled baking sheet.

Bake about 15 minutes or until bottoms begin to brown well.
Carefully turn burgers over and finish baking an additional 10-15 minutes until firm and well-browned.
Eat as is with ketchup or gravy or in buns with all the trimmings.

Polenta Pie

Source: Ecological Cooking
Date tried: November 15, 2016
Yield: 6-8 servings
Time needed: 1 hour

This is a lovely casserole and easy to make. A good main dish for an Italian-style evening.

Polenta Pie

Polenta Pie

Polenta Pie
1 cup yellow cornmeal
1/2 tsp. rubbed sage
1/2 tsp. cumin powder
1 tsp. chili powder
4 cups cold water

Combine cornmeal and seasonings in a saucepan.
Stir in the cold water with a wooden spoon.
Cook, stirring constantly, until very thick.

Pour into a greased oblong baking dish, spreading evenly along the bottom and sides.
Bake at 450oF for about 30 minutes.
Remove from oven and let rest for 30 minutes.

1 onion, chopped
2 cloves garlic, minced
1 1/2 cups sliced mushrooms
1 medium eggplant cut into 1/2” cubes (do not peel)
3-4 Tbsp. olive oil
2 cups tomato purée
1 can (6 oz.) tomato paste
1 bay leaf
1 tsp. dried basil
1 1/2 tsp. dried oregano.

Sauté onions, garlic, mushrooms and eggplant in olive oil for about 15 minutes, stirring often.
Add remaining ingredients and simmer covered for 20 minutes.
Pour filling evenly over crust.
Bake at 350oF for 30 minutes.

Artichoke and Rice Salad

Source: Ecological Cooking
Date tried: October 20, 2014
Yield: 6-8 servings
Time needed: 10-15 minutes to put together. Allow time to chill.

Prior preparation needed:
Cook rice & cool

A very interesting main-dish salad. Most of my life I have only known artichokes only in pickled form. It is nice now to be able to find canned artichokes for a dish like this. Unfortunately I did not have wild rice on hand. It would have made the dish even more attractive and appetizing.

Artichoke & Rice Salad

Artichoke & Rice Salad

Artichoke and Rice Salad
4 cups cooked brown rice or brown and wild rice mixed together
4 scallions, thinly sliced
1/2 cup finely chopped green pepper
14 pimiento-stuffed green olives, sliced
1 1/2 cup canned artichoke hearts, drained and quartered
1/3 cup tofu mayonnaise
2 tsp. curry powder
1/4 cup olive oil
2 Tbsp. red wine vinegar
1/4 to 1/2 tsp. garlic powder (or 1 clove fresh garlic, minced)
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried oregano

Place cooked rice in a large bowl.
Stir in the scallions, green pepper, olives and artichoke hearts.

In a separate bowl, whisk together all the other ingredients to make a dressing.
Pour over the rice mixture and toss.
Chill thoroughly. When cold add more curry powder to taste.