Instructions: * To toast hazelnuts, preheat oven to 350 degrees. Spread nuts in pie pan and bake until fragrant and their skins have cracked, about 7 minutes. Immediately place warm nuts in dish towel, wrap up and rub vigorously. The friction will remove most of the skin.

Preheat oven to 350 degrees. Coat 8-inch baking dish with cooking spray.

In medium saucepan, combine soy milk with 1 1/2 cups water. Cook over medium-high heat until liquid is almost boiling. Stir in kasha.

Bring mixture to a boil, then remove from heat. Add cinnamon, nutmeg, salt and shredded apple. Pour mixture into prepared pan. Sprinkle evenly with chopped hazelnuts.

Bake until pudding is almost set, about 30 minutes. Meanwhile, mix together sour cream and sugar. Spread mixture over top of hot pudding. Return to oven and bake until pudding is set but still moist and top is covered with creamy glaze, about 10 minutes. Spoon into wide, shallow bowls like pasta bowls and serve hot.

This recipe yields 6 servings.

Comments: This soy version of a classic will warm you on brisk mornings. Double the recipe and eat the leftovers the next day.

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