1 cup course kasha - I used pretend soy meat that you crumble. 2 cup boiling water (salted) 1 large can mushrooms 2 egg whites (original calls for 1 egg) 1 large onion 4 tablespoon margarine 1 cup tiny bow ties, boiled and drained
Combine kasha and well beaten egg white in a heavy skillet. Place over medium fire on top of stove and stir constantly. When kasha is dried out and brown, put in a pot; add boiling water, and allow to boil for approximately 30 minutes, or until all the water has evaporated. Pot should be covered. Meanwhile, in another pan, saute the onion and mushrooms until a light brown. (I just sprayed with Pam). Mix the onion and mushroom mixture, the bow ties and kasha thoroughly.
*From "from our heart to yours...a cookery by Rosellin Deborah".