Buckwheat Recipes

Buckwheat Greens: Lane Morgan says, "Tibetans and Nepalis use buckwheat greens as a salad. It's about the only green vegetable they can grow at high altitudes." She has a recipe for them in her Winter Harvest Cookbook (Seattle: Sasquatch Books, 1990).

kasha Recipes: Use your buckwheat whole as "kasha" or ground into buckwheat flour. Kasha is made from whole, "green" buckwheat. "Green" means not toasted yet; after toasting, it's called kasha. Dry-roast your buckwheat kernels under a low flame for about 15 minutes until they turn a nice brown color. You can substitute kasha in any recipe where you'd use rice. It makes a good cooked breakfast grain.

<i> KASHA, EGG, AND ONION To I c. kasha add I T. butter or oil, stir over heat and let melt and coat the grains. Add I beaten egg and stir constantly over high heat until the egg is dry Add 2 c. boiling water (otherwise it spits like crazy). Add some chopped onions that have been sauteed in butter. Put the lid on and lower the heat Let simmer on low, low heat for 20 minutes. When done, dish into bowls and eat

KASHA PIROGEN Make a basic piecrust dough, but add 3 or 4 eggs so that the dough is more elastic than regular piecrust dough. Roll it out to piecrust thickness. Cut into 2-inch (or larger) squares. Take a square in the palm of one hand; take a spoonful of cooked kasha in the other and place it in the center of the square. Moisten the edges of the square and fold it over, using a slight pressure on the edges to seal. When you have a batch of squares filled, drop them into boiling water. Leave them in the water 2 or 3 minutes and they're done. Eat immediately or fry in butter until crisp and brown. Jeanie Karp gave me this recipe. She used to live in the Bronx. Now she's my neighbor down the road.

RUTH'S VEGAN KASHA Serve cooked kasha with chopped vegetables that have been sauteed in some vegetable stock with a dash of tamari and favorite herbs and spices. Recipes for Buckwheat Flour: Molasses is sometimes used in buckwheat recipes to improve the color of the product, since without it the breads are a blah gray color, but I don't mind the color and love the taste. Always shine your griddle with a bit of fat before starting, and drop batter by tablespoonfuls to make dollar-sized pancakes. They're good with butter and honey, sour cream—or what have you. Any kind of buckwheat griddle cake makes a fine quick lunch as well as a breakfast. All buckwheat pancakes tend to be doughy; adding even just a trace of wheat flour helps counteract that.

BUCKWHEAT OVERNIGHT YEAST PANCAKES Dissolve I t dry yeast in a little warm water. Add I t sugar, enough lukewarm water to measure 4 cups, Vi t salt and enough buckwheat flour to make a thin batter (about 3'A cups). Let it work overnight In the morning add 2 T. molasses. Stir it down, pour onto griddle in dollar-sized pancake dollops, and cook

BUCKWHEAT OVERNIGHT YEAST PANCAKES WITH CORNMEAL Pour 2 c. boiling water over Vi c. cornmeal. When it has cooled to lukewarm, add 2 t dry yeast and then

I T. molasses, Vi t salt and 2 c. buckwheat flour. Let it rest overnight In the morning dissolve 'A t soda in 'A c. hot milk and mix well with batter. This also can be made into a sourdough recipe by simply holding back some of the batter to use in place of the yeast in future recipes.

SOURDOUGH BUCKWHEAT CAKES Save a cup of the batter from either of the above yeast recipes. If you keep your starter in a cool place, such as a refrigerator, and use it (holding out a cup of the new mix for the next starter) every couple of days, you'll have the traditional sourdough buckwheat cakes every morning for breakfast Make the new batch using the cup of the starter to replace the yeast and I cup water.


Make the original batter using sour milk or buttermilk for the liquid. Let the batter rest overnight Mix in A21 soda in the morning before cooking the pancakes.

ALMOST-INSTANT BUCKWHEAT CAKES Take as much or little of your buckwheat flour as you think you'll need, and add enough sour cream to make a pancake batter that's on the thick side. About I c. liquid to I Vi c. flour is right Stir in 2 T. molasses and Vi t soda.

BUCKWHEAT MUSH METHOD #1 Place 2 c. water and a pinch of salt in a saucepan and bring to a brisk boil. Keep at the boiling point and add I c. buckwheat flour. Believe it or not do not mix the buckwheat flour into the water. Just leave it there and let boil for 5 minutes. Now make a hole in the center of the flour with a wooden spoon and boil again for 10 minutes. Pour off half the water and set aside. Now mix well the buckwheat flour and remaining water. Add 2 T. hot melted butter. Cover and cook over low heat 5 more minutes. If it seems too dry to you, pour in some more of the extra water you poured off before and mix it in. For an extra-tasty touch, fry 3 slices of cut-up bacon until brown and crisp and pour over the buckwheat mush before serving.

BUCKWHEAT MUSH METHOD #2 Mix your buckwheat flour with cold water first, I c. flour to I c. cold water. Then gradually stir it into 4 c. boiling water in the top of a double boiler. Cover and simmer for 15 minutes.

<i> FRIED BUCKWHEAT MUSH Cut it up after it has gotten cold and set fry in a little oil, and serve with butter and syrup, same as cornmeal mush. Or bake and serve with honey or applesauce.

W> BUCKWHEAT ROLL Sift together 3 c. buckwheat flour and I t. salt. Combine with I 'A c. boiling water or enough boiling water to make a manageable, workable dough. You've got to make this recipe quickly while the dough is still hot; otherwise, it won't handle well. Lay the dough on a floured table or breadboard and roll out about A inch thick. Sprinkle on something sweet—honey, jelly, or A c. sugar and A c. rendered fatback cracklings, if you want the genuine Slovenian touch. Or sprinkle with chopped fruit and a dribble of honey, vegan-style. Roll it up like a jelly roll and lay in a greased baking pan. Bake at 350°F for I hour.

<i> SOBA (BUCKWHEAT NOODLES) Combine 2 eggs, A c. powdered milk, I t. salt and enough buckwheat flour for a stiff dough (it will take about a cup). Roll out on a surface covered with wheat flour. Cut in A^-inch strips. Dry for 30 minutes. Drop into boiling water gradually so boiling doesn't stop. Add I T. powdered sage to water for seasoning. Cook until done, drain, and serve with butter. Soba is a Japanese favorite, served in miso broth and Asian pasta salads.

W> BUCKWHEAT-RYE YEAST BREAD Angie McLure, Kirk-land, WA, highly recommends this one! "Stir A c. molasses into a cup of just-lukewarm water. Add 2 t. dry yeast. While it's soaking, combine 2 c. buckwheat flour, 2 c. rye flour, 2 c. whole wheat flour, I c. sesame seeds, A4 c. oil, and I c. water and blend well. Now add the yeast solution and work the dough until it's in a ball. Oil the outside of your bread ball and set to rise in a greased bowl in a warm place until it doubles in bulk. This will take a long time, maybe 3 hours. Then shape into loaves, put into your pans, let rise again, and bake."

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