Leek& kasha pie

 
                              LEEK & KASHA PIE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       oz           Kasha
                         Water
    1       md           Onion, chopped
    1       bn           Leeks, washed & sliced
      1/2   ts           Thyme
      1/2   ts           Marjoram
    1       ea           Bay leaf
    2       tb           Vegetable oil
    1       ea           Garlic clove
    4       oz           Tofu
      1/4   pt           White sauce, see below
    2       tb           Soy sauce
    1       oz           Bread crumbs
                         -----WHITE SAUCE-----
    1       oz           Margarine
    1       oz           Wholewheat flour
    1       pt           Soy milk
                         Salt, to taste
 
   Cover kasha with water & cook for 20 to 30 minutes.
   Add more water if necessary.  Drain excess water.
   Preheat oven to 400F.
   Saute the onion, leeks, thyme, marjoram & bay leaf in
   the oil in a covered pot for 10 minutes.  Line the
   base of an oiled casserole dish with the saute & cover
   with the cooked kasha. Put the garlic, tofu, white
   sauce & soy sauce in the blender & blend for 2
   minutes.  Pour over the kasha in the casserole.  Top
   with the bread crumbs & bake for 40 minutes.
   WHITE SAUCE: Melt the margarine in a pot over low
   heat.  Take the pot off the heat & stir in the flour.
   Cook for 5 minutes, stirring occasionally to make a
   roux.  Set aside.  Warm up the soy milk. Return the
   roux to a medium heat & add a little soy milk.  Stir
   with a wooden spoon until smooth.  Add the rest of the
   soy milk a little at a time, stirring till smooth
   after each addition.  Add salt to taste.  Makes 1 pint.
  
 
 
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