The Way to BE

Vegetarian Kasha "Meatloaf" Recipe

Good with Squash and Ginger Soup and green vegetables.


  • 1 cup buckwheat cooked in 3 cups water with 3/4 tsp. sea salt for 45 minutes.
  • 1 - 2 Tbsp. organic, unrefined coconut oil, ghee or butter
  • 1 medium onion, chopped fine
  • 4 garlic cloves, chopped fine
  • 4 stalks of celery, chopped
  • 1 red pepper, seeds removed, and diced (optional)
  • 1 Tbsp. (or to taste) chili powder blend (Spice Hunter)
  • Sea salt and black pepper to taste
  • 2 ears fresh corn, cut off the cob
  • 2 cups fresh spinach or cabbage or kale, chopped
  • 1 can water chestnuts, drained and chopped (optional)
  • 1 bunch scallions, chopped fine
  1. Melt oil or ghee in large skillet.
  2. Sauté onions, garlic, celery, and red pepper until soft.
  3. Add chili powder blend, sea salt, black pepper.
  4. Add corn, greens, and water chestnuts, sauté until soft.
  5. Add cooked buckwheat and sauté all together well.
  6. Taste and adjust seasonings.
  7. Fold in scallions.
  8. Pour mixture in oiled loaf or casserole pan.
  9. Bake at 400 degrees for 45 - 60 minutes.
  10. Serve with a sauce such as Gingery Carrot Sauce, Italian Carrot Sauce, or The Body Ecology Diet Gravy.


  1. Instead of pouring the mixture into a pan: scoop out the seeds and membranes of 4 red pepper shells or carve out the center of 4 onions. Then, fold the mixture into the pepper shells or onion bowls and bake the stuffed peppers/onions at 350 degrees for 30 minutes.
  2. Instead of pouring the mixture into a pan: fold the mixture into steamed cabbage leaves, wrap the leaves in a roll, and bake at 350 degrees for 30 minutes.


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