Nutty Buckwheat Cassarole

1 cup crushed buckwheat kernels (kasha/kashi)
1/4 cup egg subsititute
extra virgin olive oil
2 medium carrots, thickly sliced
1 medium yellow onion, chopped
8 ounces mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1 1/2 cup veggie stock
1 medium yellow squash, thickly sliced
1 medium zucchini, thickly sliced
1 cup unsalted dry-roasted peanuts
1/2 cup grated fat-free cheese

Mix kasha and egg-substitute in a small bowl. Spoon mixture into skillet and cook until kasha is dry. Remove from heat.

Heat oil in casserole dish and saute carrots and onion. Then add mushrooms, salt, and thyme. Saute.

Add veggie stock. Bring to a boil. Then reduce heat and cook, covered, for 20 minutes.

Add yellow squash and zucchini to top of casserole, cover, cook for 10 more minutes.

Stir in peanuts and cheese.

So how was it?

The peanuts were the strongest flavor. Everything else was pretty bland. I did not taste the thyme at all.

The kasha was satisfying to eat, but had a very mild flavor.

Once again, I ATE TOO MUCH. What is wrong with me? Why do I binge on food? It is not like I loved it. So now my stomach hurts. I have no self-control what-so-ever. And why do I admit that, but do nothing about it? Because I am avoiding the problem--I am not admitting it to myself. If I really admitted it to myself, I would pre-portion the food I am going to eat so that binging is not even an option. Geez, Jaime--get out of your fantasy world.

Socks..... More exciting than they have been!

Recipe adapted from Reader's Digest One Dish Meals The Easy Way