October 7th, 2005



I needed buckwheat for this recipe i was very excited about trying, and was shopping in a store that has all their bulk prepackaged and prewieghed.

So, the bag on untoasted buckwheat was 3.29, and right next to it was a bag that appeared to be toasted bulgar for 1.48. Since I had to toast it anyways, i threw it in the cart.

Got home....it was bulgar.

Sooo, now i have a two and a half pound bag of bulgar. I had no idea what to do with it.

I'm not in the mood for taboulah (oh, god, i butchered that spelling), and all i found in the FAQs was a pilaf recipe, that i'm going to make, but only uses half a cup.

What do yall use bulgar for? what can i do with it?

recipes and suggetions both are great!

(and, before you ask, i'm posting the buckwheat recipe right now)
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    ani difranco - going down

buckwheat filling for knishes, stuffed peppers and more!

this (the filling & knishe recipe) is from the farm cookbook, which i cannot reccomend enough.

(don't gasp when you see the oil)

Roast 3 cups buckwheat groats until brown [either in oven or on stove with little oil] combine with 9 cups boiling water, 4 tsp salt, 1 tsp pepper.

cook over low heat until groats are soft and water has greatly gone down. (about 20 minutes). meanwhile, saute two medium onions in two cups (yes. cups) of oil.

add sauted onions and oil to cooked groats. mix well with fork.


it's really, really good and makes a ton--so i had fun with leftovers.

1) eat it plain! yum!!

2) make knishes:
combine 1 cup cooked potatoes, peeled and mashed, 1/4 cup of oil, 1 tsp. salt.

add 3 cups of clour mixed with 1 tsp baking powder.
mix well. make a well in the center and add 1/2 cup of ice cold water and knead into a smooth dough. let rest, covered, for half an hour.
split into four sections and roll as thin as possible. cut into rectangles about 2x3" and place buckwheat filling in it and wrap. bake on cookier sheet for about half an hour in a 350* oven.

cut the tops off some peppers and clean them--using spoons and water to get rid of the seeds. steam for about five minutes and then fill with buckwheat filling. top with bread crumbs and put in a lightly oiled baking dish. add a few tablespoons of water and cover. bake for about 25 minutes at 375* and then uncover and brown under the broiler for about five minutes

4) mix with cooked bow tie pasta. serve hot with some fresh pepper and a little bit of vegesal (or spike)


i'm sure theres more i could have done, but i ran out at this point.

yummmm! i love me some buckwheat!!!!!

pumpkin spice cut out cookies!

I was looking all over the internet all day for a beautiful cut-out cookie that could be mixed with some pumpking, to add that extra fall flare. However, I came up empty handed, which is when I brought matters in to my own hands! I just (and by just I mean I still have the last tray of cookies in the oven AS WE SPEAK!) found a recipe online called "brown suger cut out cookies" and adjusted it to suit my needs. Now, I'm going to say something, and I'm only going to say it once, so listen carefully. These are the most amazing cookies ever, and if you pair them with a glass of warm apple cider, be prepared for all the boys to want to date you and all the girls to want to BE you.

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godless whore

Make-Your-Own Casserole

This has been one of my favourite recipes since I was little. It's highly condusive to vegan cooking because you can put whatever you want in it! You can have anything from a pot pie to a chinese bake, depending on the ingredients you use!
Taken from the Taste of Oregon cookbook.

1c main ingredient (tofu, tempeh, seitan...I used burger crumbles)
1c second ingredient (I used a mix of chopped carrots, celery, onion and mushroom)
1-2c starchy ingredient (rice, noodles, crutons crushed potato chips etc..i used shredded potatoes)
1 1/2c binder (eg mayo, can of soup, sour cream...I used Veganaise and a splask of silk creamer)
1/4c goodie (pimento, olives, nuts, whatever)

1) combine all ingredients.
2) Season with herbs, 1-2TB sherry, Braggs, garlic whatever or 1/2c grated cheese. If it seems too dry, add 1/4-1/2c stock, milk, creamy
sauce etc)
3) Turn into a buttered casserole dish.
4) Spread over the top toasted buttered bread crumbs, crushed potato chips, chopped nuts, cheese, chinese noodles etc. I used crushed
5) Bake at 350 for 30-45 minutes. Use longer cooking time if you have uncooked celery, green pepper or onion as an ingredient

If you make this, share your ingredients!!!
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