Savoury Kasha Balls

So I made kasha for breakfast this morning but used too much water in the pressure cooker and ended up with more mush than texture. We ate our breakfast anyway (raspberries and bananas and oat milk made it good) but I still had almost 2 cups of kasha left to use. I decided to make kasha balls.

This recipe is adapted from a recipe I found on Yummly.

3SP for 18 balls on WW Purple.

Savoury Kasha Balls

~ 1.5 cups cooked kasha (buckwheat groats)
1 tsp salt
2 tbsp ground flax seeds
2 tbsp tomato paste
1 tablespoon dijon mustard
2 tbsp soy sauce
1 tbsp nutritional yeast
1 tbsp italian herbs
1 tsp onion powder

Mix all together in a bowl. Spray a cookie sheet or tray with oil. Form into balls using 1-2 tbsp of mixture. Spray top of balls with oil if airfrying just to crisp them up.

I put them in my airfryer at 450 degrees for 15 minutes.

You could bake them at 350 but watch them - check after 15 minutes and then maybe continue to cook them for another 15 minutes until the outside is crispy. You could deep fry them as well.

Serve warm with dijon mustard. My husband wants to make a sandwich with them. I'm sure they will be good cold also.

Cooking the Book: Cook with Kindness

I love cookbooks and I always want to buy more and more and more. I look through them and if there is one recipe that looks tempting then I want the whole book! Corey suggested that if I wanted to add to my cookbook collection, I should maybe start "cooking the book" and forcing myself to cook three recipes from a cookbook each week for a month to work my way through at least 12 recipes before leaping to my next book. Makes sense.

I decided to start with one of my books that is already on my shelf to see if i can actually do it.

Cook with Kindness is a book published in Canada that my sister-in-law gave to me. It's the best friend of the sister of one of her best friends who wrote it. Not only is it vegan but it's also gluten free. It's a beautiful book.



I have made the recipe on the cover, the peanut butter cups, and they are as delicious and decadent as they look.

I have also made the flax crackers twice and they are scrumptious. They store forever and can be flavoured with spices. I made my second batch with onion flakies. For us, we like to sprinkle salt on top before they bake and we added more onion flakes than we thought they needed and it worked out perfectly. It was also suggested to use salted, roasted sunflower seeds or pumpkin seeds to add more saltiness. All my seeds were raw in my recipes.

One recipe covers almost an entire cookie sheet. Make sure you line the cookie sheet with parchment paper.

3/4 cup flax seeds
3/4 cup water
1/4 cup sesame seeds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
2 tbsp hemp seeds
1/2 tsp sea salt (I added more and add another spice of your choice as desired)

Mix the flax seeds and water in a bowl and leave for an hour until all the water is absorbed. It makes a gluey mess. Kinda gross looking. Add everything else.

Spread onto the parchment paper and bake at 250 for an hour. Turn off the oven and leave it in the oven until it's cool. Break into pieces and store in an airtight container.



Tonight we are having Roasted Squash, Garlic and Red Lentil Soup. It,s a blustery rainy evening so it's a good choice. I'm using the hubbard squash from our garden that is leftover from thanksgiving dinner. It's tasty! Garlicky but the garlic is roasted so not overly so. So far the recipes are yummy!




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