Title: Leek & kasha pie
 Categories: Main dish, Vegetarian
      Yield: 4 Servings
 
      4 oz Kasha
           Water
      1 md Onion, chopped
      1 bn Leeks, washed & sliced
    1/2 ts Thyme
    1/2 ts Marjoram
      1 ea Bay leaf
      2 tb Vegetable oil
      1 ea Garlic clove
      4 oz Tofu
    1/4 pt White sauce, see below
      2 tb Soy sauce
      1 oz Bread crumbs

MMMMM------------------------WHITE SAUCE-----------------------------
      1 oz Margarine
      1 oz Wholewheat flour
      1 pt Soy milk
           Salt, to taste
 
  Cover kasha with water & cook for 20 to 30 minutes. Add more water if
  necessary.  Drain excess water. Preheat oven to 400F. Saute the onion,
  leeks, thyme, marjoram & bay leaf in the oil in a covered pot for 10
  minutes.  Line the base of an oiled casserole dish with the saute &
  cover with the cooked kasha. Put the garlic, tofu, white sauce & soy
  sauce in the blender & blend for 2 minutes. Pour over the kasha in
  the casserole. Top with the bread crumbs & bake for 40 minutes. WHITE
  SAUCE: Melt the margarine in a pot over low heat. Take the pot off
  the heat & stir in the flour. Cook for 5 minutes, stirring
  occasionally to make a roux. Set aside. Warm up the soy milk. Return
  the roux to a medium heat & add a little soy milk.  Stir with a
  wooden spoon until smooth. Add the rest of the soy milk a little at a
  time, stirring till smooth after each addition. Add salt to taste.
  Makes 1 pint.