It’s getting cold here in Philadelphia. I had to turn my heat on last night. I really didn’t want to do it, but it was time.
Now that it’s getting cold, I look for warm breakfast options (the usual fruit doesn’t cut it in the cold months). But being a gluten-free vegan makes breakfast a tough meal to figure out. No eggs, no sausage, no pancakes, no waffles; what’s a girl to do?
I found this recipe a while back for kasha pilaf. It’s a great recipe because it’s gluten-free and vegan, however, my non-vegan friends can just add a fried egg on top if they choose.
It’s a hearty, substantial, stick-to-your-ribs kind of breakfast. I usually serve it with a side of vegan sausage. I also like mine a little spicier, so I’ll add a few dashes of hot sauce to give it some oomph.
Kasha is rich in protein and gluten-free and, it has an earthy flavor that I particularly enjoy around this time of year.
Kasha Breakfast Pilaf
2 tablespoons of olive oil
1 medium onion, chopped
3 cloves of garlic, minced
1 pound sliced mushrooms (you can pick any kind, but I like baby bellas)
2 medium red potatoes, cut into cubes
1 cup of kasha
2 cups of boiling water
½ teaspoon of sea salt
¼ teaspoon of ground black pepper
¼ cup of fresh parsley
Dash of hot sauce (if you’re so inclined)
1. Heat oil in a large skillet. Add onion, garlic, and mushrooms and saute until onion is soft, about 10 – 15 minutes.
2. Add the potatoes, stir, and saute about 2 minutes. Add kasha and stir.
3. Pour in boiling water, salt, and pepper. Turn heat to low, cover, and simmer for 15 minutes.
4. Fluff your grains with a fork, stir in fresh parsley and serve hot.
I usually make a batch of kasha pilaf on Sunday morning and eat it for a few mornings during the week. It’s great on those busy mornings when I don’t have time to prepare anything.
Hope you enjoy it!
Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out.
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