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hot sides

KASHA KNISHES yields 20 knishes
Any extra filling can be tossed with pasta to make Kasha Varnishkes (p. 235). Rice, millet,
quinoa, or any whole grain can be used instead of kasha.

DOUGH FILLING
5 cups whole wheat or whole 2 eggs
yields 8 servings spelt flour 1 cup kasha, whole, coarse, or medium
2 cups apple cider or juice granulation
KASHA KUGEL 1 cup oil 3¼ cups water
1 teaspoon salt 2 tablespoons oil
2 cups boiling water 2 large onions, minced
1 cup medium-granulated kasha 1 teaspoon sea salt
1 teaspoon sea salt 1/8 teaspoon cayenne pepper
1 large squash, shredded ½ cup sesame seeds
2 large carrots, shredded
1 small onion, shredded 1. To prepare the dough, combine the flour, cider or juice, oil, and salt in a large bowl, kneading until
3 cloves garlic, minced smooth. Refrigerate for 1 hour.
2 eggs (optional) 2. To prepare the filling, in a medium bowl, beat 1 egg with a fork. Add the kasha and stir until well
½ cup coconut oil or other oil
coated. Cook the kasha in a nonstick skillet over high heat for 3 minutes, stirring constantly.
1. Preheat the oven to 350˚ F. Grease 3. Bring 3 cups of the water and the oil to a boil. Add the kasha, stir once, and simmer covered for 10
an 8x12-inch baking pan. minutes. Remove from the heat, and let stand for an additional 10 minutes.
2. In a medium bowl, pour the boil- 4. In a skillet, cook the onions in the remaining ¼ cup water for 30 minutes, stirring frequently. Add
ing water over the kasha with the drops of water if necessary to keep the onions from sticking. Combine with the cooked kasha, salt,
salt. Set aside until the water is and cayenne pepper.
absorbed, about 20–30 minutes. 5. Preheat the oven at 450˚ F. Line two cookie sheets with baking paper.
3. In a separate bowl, combine the 6. Divide the dough into quarters. Roll out each part to the length of a cookie sheet, approximately 4
squash, carrots, onion, garlic, inches wide and ½ inch thick.
eggs, and oil. Add the kasha and 7. Place filling along one end of each sheet of dough, about 1 inch thick. Fold the dough over into a
mix well. log and place the logs onto the lined cookie sheets, seam-side down. Cut slits in the dough 3 inches
4. Pour into the greased baking pan apart to allow steam to escape. Repeat with the other three parts of the dough. (For round indi-
and bake for 45 minutes. vidual knishes, cut the dough into 3-inch squares. Place a tablespoon of filling onto each square
and pinch the four ends together. Place seam-side down on a lined cookie sheet.)
8. Beat the remaining egg and brush the logs with the beaten egg. Sprinkle with sesame seeds. Bake
until golden, for 30 minutes. Cut each log into 5 slices when partially cooled for easier slicing.

Kasha Knishes
258 HEALTHY EVER AFTER over the prebaked crust. Sprinkle with the remaining crumbs and bake for 1 hour and 15 minutes. crumbs, and bake for 10 minutes. ing dish or 2 9-inch round baking pans, reserving the remaining Press half of the crumb mixture into a 10x16-inch bak- der, vanilla, oil, and sweetener to form a crumbly dough. 3. To prepare the filling, in a food processor grate the apples and plums. Combine the apple

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yields 20 servings