|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Savory Kasha Loaf with Sunflower Seeds|
Kasha or toasted buckwheat thrives in cold damp regions which is why it's traditional fare in Finland and Austria. Fans of this squishy food say it provides warmth and vitality. Appropriate substitutions can be made for most ingredients.
How to make it:
- 1 leek, white and green parts, washed and thinly cut on diagonal (shallots or onions as sub for O)
- 1 Tablespoon butter or ghee
- 1 Tablespoon olive oil
- 2 cloves garlic, peeled and minced
- 2 carrots, shredded
- 1 cup purple cabbage, shredded
- 2 cup vegetable broth
- 1 cup kasha (toasted buckwheat)
- 1 teaspoon sea salt
- 1 Tablespoon fresh thyme
- 2 eggs, beaten
- 2 Tablespoon buckwheat pancake flour
- 1 Tablespoon Dijon mustard
- 3 Tablespoon umeboshi vinegar
- 2 Tablespoon sunflower seeds
- Preheat oven to 350F.
- In a skillet, saute leek in butter and oil on medium heat for 2 to 3 minutes.
- Add garlic, carrots, and cabbage and continue cooking for 2 minutes.
- Add broth and bring to a boil. Then add kasha, salt and thyme.
- Cover, reduce heat to low and simmer for 8 to 10 minutes.
- In large bowl, combine eggs, flour, mustard and vinegar.
- Remove pan from heat and combine with egg mixture stirring thoroughly.
- Lightly oil a 9 by 9 in casserole dish and press mixture into it.
- Sprinkle with seeds (or nuts) and bake for 30 minutes.