This Community Recipe comes from Alexandra and Jacob. Kasha is a classic dish, made from adding toasted buckwheat to boiling water to make a satisfying savory porridge. Topped with sauteed onions and mushrooms, this is a perfect meal when you need simple, comforting food.
Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.
All about Alexandra Corwin and Jacob Zobel
Alexandra and Jacob are a married couple rooted in love, reading, tikkun olam, music, Judaism, and veganism. They are new parents to their 7 month old daughter and are raising her vegan. This family loves cooking and looks forward to inviting friends over again for shabbos dinners, post-Covid!
Based in Chicago, Alexandra and Jacob are both in education. Jacob is a special education teacher and Alexandra works in educational leadership and leads diversity, equity, and inclusion work.
How was Grandpa Henry’s New Kasha Recipe created?
As a little girl Alexandra remembers her late grandfather Henry cooking kasha for the family. When she met Jacob she introduced him to the wonders of kasha. Jacob then adapted Henry’s original recipe and made it even more delicious! Now, Alexandra and Jacob serve it when they need a quick and filling meal, often with homemade bread. Family members who have eaten this dish compliment the flavor of the onion and how it works well with the kasha.
What exactly is Kasha?!
Kasha is a porridge dish using toasted buckwheat grains, common in Eastern Europe. In Ashkenazi cooking, kasha, bowtie pasta and onion are the main ingredients to make kasha varnishkes.
Quite simply, kasha is toasted whole buckwheat grains. Toasting is an important step as it halves the cooking time compared to raw buckwheat. Often thought of as a cereal grain, buckwheat are actually very starchy seeds. It’s possible to grind them down to make flour, or cook them whole – just as they are here in Grandpa Henry’s New Kasha.Print
1 ½ cups water
1 cup Kasha (buckwheat groats)
1 tbsp margarine or butter substitute
1 tsp salt
1 tsp veggie bouillon (optional)
¼ medium onion
5 baby bella mushrooms
1 tsp neutral oil
Pre-heat the oven to 400 F.
Spread the buckwheat groats on a sheet pan and toast in the oven until golden brown. They should smell nutty.
Meanwhile, add the water into a pot with the salt and butter and bring to the boil.
When the groats are ready, add them to the boiling water. Cook for 5-7 minutes or until most of the water is gone.
Turn off the heat and secure a lid tightly onto the pot. Cover the pot tightly with a kitchen towel and let the buckwheat sit undisturbed for 30 minutes.
Meanwhile, slice the mushrooms and onion. Cook in a small amount of oil or broth on low until golden brown.
Spoon the kasha into bowls and top with the sauteed mushrooms and onions.
Keywords: kasha, porridge, buckwheat, plant-based, vegan
More Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that – to share our favorites and hear from a variety of people in our community. Since you’ve read Alexandra and Jacob’s, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!
Check out these other recipes from our community: