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(for a sweet pie)
rosemary or fresh scallions
crumbs
meatless Vegetarian Sushi Rolls Vegetarian Chow Mein Vegetarian Cholent Chickpea Croquettes Falafel Soybean Burgers Soybean Bake Spicy Noodles with Crispy Tofu Tofu Quiche Baked Tofu Tofu Patties Romaine Wraps Kasha Patties Quinoa Pizza Patties Quinoa Patties Millet-Squash Casserole Millet Patties Coconut-Millet Pudding Barley Loaf and Green Sauce Meatless Loaf with Red Pepper Ketchup Adzuki and Rice Rice and Lentils Vegan

mains A sweet side dish or delicious dessert.

CRUMB DOUGH
2 cups whole spelt flour
2 cups white spelt flour
2 teaspoons baking powder
1 teaspoon pure vanilla extract
7/8 cup oil
7/8 cup Sucanat or xylitol

FRUIT FILLING
10 apples, peeled
12 sweet plums, pitted

1. Preheat the oven to 350˚ F.
2. To prepare the dough, combine the flours, baking pow-
der, vanilla, oil, and sweetener to form a crumbly dough.
Press half of the crumb mixture into a 10x16-inch bak-
ing dish or 2 9-inch round baking pans, reserving the remaining
crumbs, and bake for 10 minutes.
3. To prepare the filling, in a food processor grate the apples and plums. Combine the apples and plums and spread
over the prebaked crust. Sprinkle with the remaining crumbs and bake for 1 hour and 15 minutes.

255 258 HEALTHY EVER AFTER 4. Pour into the greased baking pan 3. In a separate bowl, combine the 2. In a medium bowl, pour the boil- 1. Preheat the oven to 350˚ F. Grease ½ cup coconut oil or other oil 2 eggs (optional) 3 cloves garlic, minced 1 small onion, shredd

259
Kasha Knishes

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

½ cup sesame seeds
1/8 teaspoon cayenne pepper
1 teaspoon sea salt
2 large onions, minced
2 tablespoons oil
1 teaspoon salt
3¼ cups water
1 cup oil
granulation
2 cups apple cider or juice
1 cup kasha, whole, coarse, or medium
spelt flour
yields 8 servings
2 eggs
5 cups whole wheat or whole
FILLING
DOUGH
quinoa, or any whole grain can be used instead of kasha.
Any extra filling can be tossed with pasta to make Kasha Varnishkes (p. 235). Rice, millet,
KASHA KNISHES
yields 20 knishes