Kaska, I love it. I remember it roasted w/meat, veggies and natural gravy
(ugh! thinking about all that fat and flesh now makes me cringe!). Live and
learn (hopefully). I offer the following:
>Kasha is nice sauteed with some egg substitute and seasoned with some
Braggs' Amino Acid, or other spices, simple, pepper, salt, onion powder
works great, even a bit of garlic. Very nice. Or, leave out the egg
substitute entirely and mix in the foregoing mixtures.
>Also, a soy based (or not soy based) ff gravy w/ kasha is delectable, and
you can add some chicken or beef (not!) if desired.
>Or, bake some extra firm tofu (season with soy sauce or Braggs, etc.), then
add to stove top wok or large frying pan w/some greens, like broccoli, or
such, red, green, yellow peppers (sweet, and soft cooked first), onion,
garlic, kasha, and either a ff gravy or soy sauce, etc.
>Instead of using a base of rice for some dishes, substitute w/the kasha.
But, make it on the moist side.
>Kasha, bottom line is: pretty dry stuff, but excellent in cooked dishes and