Category: Recipes I Have Tried

Amy’s Roasted Veggie Cheese-free Pizza

(But I only eat 1/4 of this personal sized pizza per meal b/c it is high in fat/oil. I eat it w/ lots of side veggies to get full!)

https://foodrevolution.org/blog/veggie-burger-recipes/

I am on a mission to try these 7 burgers before the summer ends!

https://youtu.be/h7_YQu53gyU

Bake for 15 minutes, until potato is golden brown.

DAY 1: Combine
* 1/4 t Active Dry Yeast
* 1/4 t salt
* 1 C Warm Water
* 2 C Teff flour
Cover & let sit for 3 days

DAY 3: Add
* 1 C Barley
* ~2 C Warm Water
Cover & let sit for 2 days

DAY 5: In 12 fluid oz of batter Add
* 1/2 t Salt
* 1/16 t Baking Powder
Should be thinner than pancake batter.
Pour into hot nonstick pan.
When bubbles appear cover w/ lid.
Finished when edges begin to curl up.
Eat it w/ this lentil stew:

INJERA
(Yields: 8-10 twelve inch circular flatbreads)

INGREDIENTS:
1 cup teff flour
1 3/4 cups unbleached organic all-purpose flour
1 cup sourdough starter (see next recipe)
4 cups water
1 tbsp baking powder
1 tbsp organic corn starch

INSTRUCTIONS
In a blender add 4 cups water and 1 cup teff flour. Blend on slow initially just to combine ingredients. Use a rubber spatula if necessary to scrape the dough from the sides of the blender. Test the teff by rubbing a bit of wet dough between your fingers. In the beginning, it feels grainy like a fine, wet sand. Turn blender up gradually until on high speed. Blend for one to two minutes. You can tell when the teff is ready when it is no longer very grainy. It will never be perfectly smooth but will be much less grainy than in the beginning.
 
Add all-purpose flour. Blend on low to combine. Turn off blender and scrape sides. Resume blending on high only long enough to remove lumps, 15 to 30 seconds. Do not over-blend. Add sourdough starter and blend to combine. While the blender is still running, add baking powder and cornstarch. Gradually increase speed to high and blend for 30 seconds.
 
Allow to rest for 15 minutes.
 
Heat a non-stick skillet with a lid on high heat. It is ready when a drop of water on the surface of the skillet sizzles and burns off quickly.
 
Pour 1/2 to 3/4 cup batter into the hot pan and tilt the pan on all sides unit the batter spreads evenly across the bottom of the pan. The amount of batter you use depends upon the size of your pan. I use a 12″ flat-bottom skillet with straight sides with a lid.
 
Cook on high heat for 15 seconds or until holes form on the top of the pancakes and the batter begins to firm. Cover and continue cooking until the edges of the pancake begin to lift from the sides of the pan and begin to curl. Depending on the heat of your stove, the entire process should take 1 1/2 to 3 minutes. As moisture accumulates on the inside of the lid, wipe it off with a paper towel so the moisture does not drop onto the injera and cause gummy spots. The pancake should be filled with little holes the Ethiopians call “eyes”. The injera should also easily slide in the pan when shaken.
 
Slide onto a clean cloth on a countertop or table. I like to use flour sack towels. While the injera is cooling begin another in exactly the same manner. When the injera has cooled completely, you may stack them on top of each other. The injera must be completely cooled, not room temperature but rather cool to the touch, before they are stacked. Otherwise they will stick together and become unusable.

http://www.vegginoutandabout.com/cooking-videos-recipes/ethiopian/danielles-foolproof-quick-injera/

HOW TO MAKE SOURDOUGH STARTER

METHOD A (SLOW METHOD)
In both methods A & B we begin w/ a two cup bowl.

DAY 1

Combine:
* 3 1/2 T organic unbleached bread flour
* 1/4 C pineapple juice

Cover & set on heat mat (if cold weather). Leave it out on counter.
Stir at least twice a day for 24-48 hours.

After day or two feed w/
3 1/2 T bread flour
1/4 C pineapple juice
1/3 C water
and return it to heat mat.

After 3 or 4 days it should show activity. Transfer to larger bowl as it outgrows small bowl. Add:
* 1/2 C bread flour (75g)
* 1/3 C water (75g)

After 6 hours feed w/
* 1/2 C bread flour (75g)
* 1/3 C water (75g)

Now store in fridge, feeding once every 1 or 2 weeks with:
* 1/2 C bread flour (75g)
* 1/3 C water (75g)

*******
METHOD B (QUICK METHOD)

DAY 1

Combine:
3 1/2 T bread flour
1/4 C pineapple juice
1/8 t active dry yeast (not quick rise)

Cover & set on heat mat (if cold weather). Leave it out on counter.

* After 2 or 3 hours return & stir.

* After 2 1/2 more hours return & feed by stirring in:
* 3 1/2 T white bread flour
* 1/4 C pineapple juice

After 2 1/2 more hours return, stir/debflate w/ Danish dough whisk. Transfer to 4 C bowl & feed by vigorously stirring in equal *WEIGHT* of flour & water:
* 1/2 C bread flour (75g)
* 1/3 C water (75g)

After 1 or 2 more hours return & repeat previous step.

Cover & let sit inside fridge for 1 or 2 days to build sourness. To keep it alive just feed once a week w/
* 1/2 C bread flour
* 1/3 C water

(video uses oil, recipe below does not)

Ingredients

• sliced onions

• 1/2 t finely minced garlic

• snapped green beans

• cut carrots

• 1 t tomato paste

• 1/4 t black cardamom

• jalapeno peppers

• 1/4 t corriander

• water as needed

• salt to taste

Instructions

• In hot skillet wauté (water sauté) onions until translucent (almost caramelized)

• Stir in 1/2 t minced garlic and 1 t tomato paste

• Add little water to prevent garlic from drying

• Stir in green beans & carrots

• Add a little more water

• Add cardamom and coriander

• Reduce heat & allow to simmer for 1/2 hour to 45 minutes, adding water as needed

• Stir in peppers & salt to taste

• Serve hot w/ injera bread

Ingredients

• 1 1/2 C dried red lentils

• 1 onion (red, yellow or white)

• 1 large clove garlic (1.5 t when minced)

• 1 large thumb ginger (1.5 T when minced)

• 3 T sweet paprika

• 3 T berbere spice blend

• 1/4 t cayenne pepper (optional)

• 4 C vegetable broth (or water)

• 1/4 t freshly ground black cardamom (korerima)

Instructions

• Wash lentils thoroughly (removing stones) until water runs nearly clear

• Peel & chop/mince onion, garlic, ginger

• Wauté (water sauté) onions until brown (carmelized)

• Wauté garlic & ginger in same pan

• To medium sauce pan on medium heat add red lentils + 2 C broth & mix well

• Add 1 C more broth & stir (we are NOT adding all liquids at once to avoid soupiness) Reserve last cup of broth for late

• Cover lentils & simmer for 8 minutes

• In wauté pan add paprika & bebere spice blend, adding a little broth to make a creamy paste

• Turn off heat and allow to rest until the lentils are done

• Transfer wautéed spices into pan of cooked lentils, using broth to release remnants of spice paste from wauté pan

• Finally, stir in the freshly ground black cardamom (korerima)

NOTE May order Ethiopian spices here: https://ethiopianspices.com/

https://youtu.be/173hXXbUDZk

Ingredients

• 2 large potatoes

• 2 carrots

• 1 onion

• 1 thumb ginger

• 2 cloves garlic

• 1 head cabbage

• 1/4 t turmeric

• 1/4 t salt & pepper (or to taste)

• (Optional) 1/2 small jalapeño pepper

Instructions

• Wash & peel potato, carrot & ginger

• Boil potatoes separately

• Chop cabbage, onion & carrots

• Mince ginger, garlic & jalapeño

• Wauté (water sauté) onion, carrot, ginger, garlic, jalapeño in pot

• Add turmeric, salt & pepper

• Add chopped cabbage to wauté pan, stir & cover

• Cube the cooked potato & lightly dry-fry them

• Add potato to wautéed veggies

Ingredients:

2 C instant potato flakes

(to create richer density I grind flakes in blender BEFORE measuring)

1 3/4 C almond flour

2 T low sodium dried soup veggies

1/4 C nutritional yeast

2 T coconut palm sugar

1/2 t paprika

2 t dried onion flakes

1/2 t dried garlic

1 t dried parsley

1/4 t white pepper

1/4 t dried thyme

Store dry soup in jar on pantry shelf

Basic Instructions:

Put boiled water in coffee cup

Add 3 T of instant potato soup

Stir & let sit for 5 minutes (it thickens as it sits)

(May add steamed veggies & a bit of nut milk for extra creaminess)