INGREDIENTS
1/8 teaspoon saffron
1 small diced onion
1 cup brown quinoa
1 3/4 cups vegetable broth
1/2 teaspoon sea salt
1 tablespoon diced ginger
1 tablespoon lemon juice
1 pomegranate
PREPARATION
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
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/
Ingredients
1 diced onion
1 diced red pepper
1 diced green pepper
4 cloves minced garlic
2 cups brown rice
2 cups dry black beans
1 cup low salt salsa
8 cups water
Instructions
Water saute onion, bell peppers & garlic
Combine salsa, water, brown rice & black beans in iPot
Close lid w/ sealed vent
Cook 28 minutes on “manual”
Turn pot OFF
Let pot depressurize naturally for 30 minutes
Serve over gorilla salad!
Modified version of http://myplantbasedfamily.com/2016/08/10/instant-pot-black-beans-rice/
My veggie burger:
was baked on parchment paper at 350 degrees for 25 minutes.
It is an adaptation from:
http://engine2diet.com/blog/top-engine-2-recipes-plant-strong-burgers/
For some straight-up healthy meal ideas:
Breakfast
Lunch
Dinner
Apple-Oat Macaroons
1 1/2 C shredded unsweetened coconut
1 C oat flour (blenderized rolled oats)
1 C diced, peeled tart apple
3/4 cup water
1 t vanilla
1/2 t salt
(OPTIONAL) 2 t coconut sugar (or other sweetener, like date paste)
Make oat flour by blending rolled oats
Peel, core, and dice apple
Add apple to dry ingredients and mix well
Add wet ingredients to dry & mix well
Let rest 10 minutes while preheating oven 350 degrees
Scoop onto cookie sheet lined with baking paper
Bake for 25 minutes @ 350 degrees until light golden brown
Freeze leftovers
DELICIOUS!!!
SOY CURL POULTRY-LIKE CASSEROLE
1 package soy curls (buy on Amazon)
1/2 tsp garlic powder
2 tsp poultry seasoning
2 tsp Italian seasoning
2 tbs. cornstarch
1/4 tsp sage
1/4 tsp thyme
1/8 tsp coriander
1 tsp minced garlic
8 oz sliced mushrooms
1 c shredded carrots
1/2 chopped onion
1/2 bell pepper
2 tbs coconut sugar
Instructions:
Soak the soy curls in warm water for 30 minutes to rehydrate.
Drain excess water, then toss them with garlic power, half the Italian seasoning (1 tsp), & poultry seasoning.
Bake in oven for 30 minutes on 350 degrees.
Water-saute bell pepper, onion, carrots
Heat up 2 cups of water with cornstarch (mixed with a bit of water).
Boil, stirring constantly until it begins to thicken.
In simmering pot add water-sauteed veggies, remaining Italian seasoning, thyme, coriander, coconut sugar.
Add soy curls to the mixture.