Vegan Kasha Varnishkes

Lisa Dawn Angerame

Here is one of my favorite dishes from growing up It is so simple; it is just kasha (buckwheat groats), onions, farfalle, and salt and pepper.

Makes 3 to 4 servings
1/2 cup kasha
1 cup water
1 onion
16 ounces farfalle
Olive oil
Freshly ground black pepper
  1. Boil 1 cup of water and add the kasha. Cover and simmer until all the water is absorbed. Set aside.
  2. Chop the onion and sauté in olive oil. Season well with salt and pepper.
  3. Cook the farfalle pasta.
  4. Add the kasha to the onions and season again.
  5. When the pasta is ready, drain it and add to the mixture. Toss with olive oil and more salt and pepper.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at