Tag Archives: buckwheat pasta

Pasta and rice casserole with cheesy tempeh topping

What an odd dish, I can hear you saying! ­čśÇ Well, it┬┤s one of those wild ideas coming from my very own head and I admit it┬┤s not a meal you would read about anywhere in any cookbook…But it turned out rather well, so I am publishing it here for your kind consideration ­čśÇ

I cooked separately about two servings of buckwheat pasta (made by a fabulous Czech buckwheat company) and about two servings of long grain brown rice. After cooling down I mixed them together in a large bowl and added some vegetables – raw chopped celery stalk and leek and raw grated carrot and celery root. I seasoned the funny mixture with some shoyu sauce, smoked paprika powder and dried oregano. I poured it into a casserole dish and topped with a topping which I made by combining grated tempeh (you could use fried tempeh or smoked tempeh, any tempeh that is already flavoured and not plain) with corn starch mixed in some cold water and some nutritional yeast powder (adds extra “cheesiness”). I popped the dish into the oven and baked until crusty and browned.

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Filed under Grain dishes, Pasta and noodles, Recipes

Soba noodles with curried pumpkin sauce and tempeh crumble

Aaaaah, my favourite soba noodles! I have them so seldom, because they are so expensive! ­čśÇ While I believe that nothing compares to authentic Japanese soba ( buckwheat and wheat or pure 100% buckwheat noodles), here in the Czech Republic I choose to substitute them with the cheaper local buckwheat pasta. I┬┤m actually happy we have such a great buckwheat-product brand, not every country is so lucky! But here I used my long-saved stack of real soba, bought during our stay in Slovenia..

I made a sauce of long cooked cubed hokkaido pumpkin and onions – nearly cover the cubes with water and boil on low flame until soft. I seasoned the sauce with black Indian vulcanic salt and a generous amount of curry powder. I blended the sauce in a blender for a perfectly creamy texture.

On a pan I sauteed on oil a bunch of green beans, cut into tiny pieces, along with crumbled up tempeh and a splash of shoyu soy sauce.

Layer the bean/tempeh mixture and the pumpkin curry sauce over the noodles ­čÖé

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Filed under Complete meals, Pasta and noodles, Recipes, Sauces