delicious vegan cooking from Mission Terrace, San Francisco
Saturday, June 13, 2015
Still living off the soaked kasha from two days ago! Today, I mixed about a cup of it with a cup of pureed butternut squash, added some herbs and flavorings and grilled patties made of the mixture. It was very tasty, especially served atop mixed sautéed leafy greens, but didn't have as much of a cohesive structure as I'd hoped. I'll had to add some chia in water next time I make patties.
What with this, the flax crackers, and the lovely vegetable broth slowly brewing in the slow-cooker (from all the stems and ends of the vegetables I used today), I think I'm good, foodwise, for a few days.