¾ c buckwheat groats (kasha)
4 medium white mushrooms, chopped
1½ c veggie stock (I use the kind with salt.)
3 T ground nut meal (pecan or cashew)
2 slices whole wheat or sprouted grains bread, ground into crumbs
½ tsp celery salt
Heat a skillet to medium and heat the groats in it for a min., stirring. In another pan, bring stock with chopped mushrooms to a boil. Add to groats, cover, and simmer about 10 min.
Put in food processor: groats, nut meal, celery salt, and bread crumbs. Process until well mixed. Form into balls. Put in microwavable dish. Cover. Microwave about 2 – 3 min.
Serve with gravy, over noodles.
2 c vegetable stock
½ c almond milk
¼ c oil
¼ c flour
In unheated pan mix oil and flour, stirring into a paste. Gradually add the stock and heat until it begins to bubble (simmer), stirring constantly. Stir in the almond milk and continue stirring until the gravy seems fairly thick (30 to 60 sec.) Taste and add salt or pepper if desired.