Author: Sharon

Ethiopian Seasoning Mixture

Inspired by Susan Voisin
(link below)

This Christmas I am giving these as gifts. Combine seasonings in the following proportions, mix well & store in a shaker bottle or a glass jar. (Next recipe posts use these seasonings.)
1 Tbs. ground cardamom
1 Tbs. ground coriander
1 Tbs. fenugreek (rare, so I replaced with ground mustard)
1 Tbs. ground nutmeg
1 Tbs. ground allspice
1 Tbs. cinnamon
1 Tbs. paprika
1 Tbs. turmeric
1 tsp. = 1/3 Tbs. cayenne
1/3 Tbs. ground black pepper
1/3 Tbs. ground sea salt

http://blog.fatfreevegan.com/2007/02/chickpea-and-turnip-stew-with-ethiopian.html

Chickpea and Turnip Ethiopian Stew
Inspired by Susan Voisin
(link below)

Ingredients:

1 pound small turnips (may substitute potatoes or sweet potatoes)
1/2 small head shredded cabbage
1 medium onion, chopped
1 teaspoon minced ginger root
2-1/2 teaspoons Ethiopian Seasoning
3 leeks, white parts only, washed well and chopped
2 carrots, chopped
4 cups vegetable broth or stock
1 15-ounce can chickpeas, drained well
1 teaspoon salt, or to taste
1/2 cup thick nut milk (almond or cashew or coconut milk or combination thereof)

Instructions:

Clean the turnips well. Trim off the tops and bottoms and then peel them. Cut them into 1/2-inch cubes.

Heat a large, non-stick pot. Add the onions and water-sauté until they begin to turn brown. Add the ginger root, Ethiopian seasoning and water-sauté for another minute.

Add all the remaining ingredients except the nutmilk. Cook, covered, until the turnips are tender, about 20 minutes. Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the nutmilk. Stir well until heated throughout and serve.

Preparation time: 15 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 4

Chickpea and Turnip Stew with Ethiopian Spices

Berberé Ethiopian Stew
Inspired by Susan Voisin
(link below)

Ingredients:

1/2 large onion, chopped
1 + 1/4 cup rainbow (multi-colored) lentils
Bunches of chopped kale
2 1/4 cups water
1 garlic clove, crushed
1-2 Tbs. Ethiopian seasoning mixture
1 28-ounce can crushed tomatoes

Instructions:

Mix lentils with water, garlic, onion, and spices.

Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened (ADD kale during final 10+ minutes). Watch carefully and add water if it starts to dry out.

Add the tomatoes and heat at least 15 more minutes.

Good alone or over whole grains such as brown rice.

http://fatfreevegan.com/blog/2010/03/13/berbere-stew-ethiopian-lentil-stew/

Ethiopian Green Beans and Potatoes
Inspired by Susan Voisin
(link below)

Ingredients:

2 large white potatoes, diced (and peeled if desired)
1/2 lb. green beans, cut into 1-inch sections
1 small yellow onion, chopped fine
2 cloves garlic, minced
1 small jalapeño or serrano pepper, seeded and minced
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 15-oz. can stewed tomatoes
1/2 teaspoon fresh lime juice

Instructions:

Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.

Heat large non-stick skillet. Water-sauté the onion, garlic, and jalapeño for about 4 minutes. Stir in the seasonings and water-sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.

http://fatfreevegan.com/blog/2010/03/13/ethiopian-green-beans-and-potatoes/