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.

Not Really Korean Kimchi Soup

This soup requires several specific Korean ingredients that I didn't have so this is my version of the kimchi soup that I love. Watch the kimchi as it can have shrimp in it.

WW blue or purple: 2 pts for the entire soup

Ingredients

4 cups vegetable stock
1 sheet of nori
2 cups cabbage kimchi, shredded
1 cup shredded cabbage
1 package of enoki mushrooms
1 block of tofu, sliced, your choice of firmness
1 cup green beans, fresh or frozen, cut in half
2 tbsp shiro miso (or any miso you have)
1 hard boiled egg per person (optional)
salt and pepper to taste

If the beans are fresh, parboil them to soften them and add the tofu to simmer for a few minutes before cutting the tofu into cubes.

Heat the stock and crumble the sheet of nori into the stock. Add the cabbage and allow to cook for five minutes.

Add the mushrooms, tofu and green beans and bring to a boil. Reduce the heat to low and stir in the miso. Once the miso has dissolved, stir in the kimchi and allow to heat through but don't bring it to a boil.

Place a peeled egg in each bowl and ladle the soup overtop. Season with salt and pepper to taste.

You can play with the amount of kimchi that you want to add - we added another small scoop of kimchi to our bowl of soup. Great for your gut health apparently!