Welcome to the Vegan Coach page dedicated to helping you create vegan kasha recipes or vegan buckwheat recipes.
But first...have you always thought buckwheat was a "wheat"? If so, join the club! While buckwheat IS a grain, it is NOT a wheat. It's actually a seed!
In fact it is a very useful grain for those who have to follow a gluten free diet like Carol at www.the-gluten-free-chef.com who has been a celiac (coeliac) all her life.
I adore buckwheat and the toasted version kasha (sometimes referred to as buckwheat kasha). They're delectable little morsels that are fun to play around with.
How To Select Buckwheat and Kasha
Before you create your buckwheat or kasha recipe, it will be helpful to know the difference between them.
Untoasted buckwheat is a pale greenish white and has a mild taste. It's a quick-cooking grain that's packed with nutrition. It usually comes "hulled" and has a pretty little heart shape unlike any other grain out there.
Toasted buckwheat is known as "Kasha" (photo). It has a dark brown color with an earthy flavor due to the toasting.
Always choose organic buckwheat or kasha. Organics tend to contain more nutrients and less pesticides (and other poisons like arsenic!), and will help your buckwheat and kasha recipes just taste better!
Most natural foods stores carry buckwheat. Be sure to check their bulk section first. (This is where I buy all of my grains.) Buy a little more than you need, storing the rest in the fridge or freezer. This way it will stay as fresh as possible and you'll have some on hand for your buckwheat emergencies! Plus, there's no packaging to toss into a landfill so you're helping to save the planet. Hooray! ;O)
Kasha is a more common grain than untoasted buckwheat and is usually found pre-packaged. Because it's toasted first it has an amber color and a complex flavor and scent.
Buckwheat comes in different grain sizes. I recommend the coarse grind to add more texture to your dishes.
How To Clean and Prep Buckwheat and Kasha
Buckwheat and kasha don't require soaking as some other grains do. In fact, to clean you'll just give it a quick rinse and drain completely to avoid a mushy dish.
To lend extra flavor to your buckwheat, toast it before cooking. Heat a frying pan and add the buckwheat. No need to add oil. Stir until toasted to your liking.
Create your very own buckwheat or kasha recipe with some of your favorite ingredients from this list of foods that match perfectly with buckwheat and kasha.
Asparagus Butter, non-dairy (I like Earth Balance) Carrot Celery Cinnamon Fruit, especially bananas and blueberries Garlic Ginger Mushrooms Nuts, especially walnuts Onion Pepper, black Pine Nuts Potatoes Rice, brown and wild Rosemary Sour Cream, non-dairy Soy Sunflower Seeds Vegetables, any and all! Veggie Broth
Buckwheat and Kasha Helpful Hints
For maximum freshness, store buckwheat and kasha in the refrigerator or freezer for up to 6 months.
As with all grains, test the freshness by giving it the "sniff test". If they have a slightly musty odor, toss.
Shape your cooked buckwheat or kasha into burgers and pan fry, grill or bake.
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