Category: Recipes I Have Tried

• tomato
• bell pepper
• onion
• kale
• garlic
• sautee in water
• add mashed extra-firm tofu
• nutritional yeast
• pinch of Himalayan black salt (for pungent egg flavor)
• serve w/ side of salsa or tabasco sauce

Anja’s Recipe:
Ingredients:
Boiled, cooled white potato (may even try white sweet potato & exclude sweetner)
Lemon juice
Dijon mustard
Sweetner
Salt of your choice

Pie crust: (if preparing cobbler exclude bottom pie crust)

• 1 cup pitted dates

• 1/2 cup rolled oats (+/- whole wheat flour, as needed)

• 1/2 cup nuts (I used walnuts & cashews, but pecans and/or almonds also work well) FOR LOWFAT REPLACE NUTS w/ BANANA OR APPLESAUCE

• 1 tsp baking powder (aluminum-free)

• 1 tsp cinnamon

• 1/4 tsp sea salt

Directions:

• Blend pitted dates w/ a little water or nut milk to form a date paste. Set aside in a separate container.

• ln clean dry blender blend nuts into a dry paste. Set aside in mixing bowl.

• ln clean dry blender blend rolled oats (+/- whole wheat flour) into dry flour & add to mixing bowl.

• Add baking powder, salt, cinnamon to bowl.

• Add enough date paste to mixing bowl to form a dough. Press by hand into pie pan, or roll between two sheets of baking paper, then place in pie pan.

• Bake 375 degrees for 10 minutes.

Apple Filling:

• 6 large granny smith apples, peeled, cored and cut into chunks

• Homemade date paste (mix pitted dates + water or nut milk in blender)

• 3 tablespoons cornstarch

• 2 tablespoons lemon juice

• 2 teaspoons ground cinnamon

• Combine liquid with apples and cook over low heat, stirring frequently as it thickens.
• Remove from heat.

Crumb Topping:

• Use same recipe as pie crust, but perhaps more unprocessed oats to make it crumbly.
• If smooth cobbler topping desired, as in top picture, use more nut milk or add banana or apple sauce to crumb topping.
• Sprinkle atop pie & bake at 375 degrees for approximately 40 minutes.

INGREDIENTS:

• 1/4 bag Butler’s soy curls (I buy at Amazon)
• 1/2 chopped white onion
• 3/4 tsp minced garlic
• 3/4 tsp minced ginger
• handfuls of broccoli slaw and shredded brussel sprouts
• 1 cup(+) liquid spice mixture (combo of low sodium veggie broth, low sodium soy sauce, rice vinegar, XL-sweet teriyaki sauce, water)
• 2 Tbsp desiccated coconut

DIRECTIONS:

• Soak dried soy curls in water for 10 minutes
• Sauté all veggies in a small portion of liquid spice mixture
• Drain soy curls
• Add curls to veggies
• Add remaining liquid spice mixture
• Stir until veggies soften & curls soak-up flavor
• Stir-in shredded coconut
• Serve on bed of rice

Recommended by my sweet Auntie Bri.

I made few modifications. Original recipe available at link below.

INGREDIENTS

• 2 cloves garlic
• 1 tsp grated ginger
• 1 onion
• 1 Tbsp curry powder
• 1 Tbsp smoked paprika
• 1 1/2 Tbsp Ethiopian seasoning
• 15 oz can diced tomatoes
• 2 russet potatoes, peeled and cubed
• 15 oz can (or freshly boiled) chickpeas
• 4 cups water
• 1 lemon
• optional: 1/2 cup nut milk (preferably thick, made with cashews)
• Tabasco sauce (to taste)
• Some fresh chopped kale, cabbage, radicchio, brussel sprouts, etc

INSTRUCTIONS

• Water-sauté dice onion, minced garlic, grated ginger in large soup pot until the onions are soft and transparent

• Add the curry powder, smoked paprika, Ethiopian seasoning to pot

• Add potatoes, tomatoes, chickpeas, water, lemon juice to pot & stir

• Simmer with the lid on for 40 minutes, stirring occasionally

• Add nut milk

• Add Tabasco, to taste

• Serve steaming hot over fresh chopped greens!

https://www.budgetbytes.com/2017/11/smoky-potato-chickpea-stew/

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

• Soak saffron in 1 tablespoon warm water
• Water-sauté onion until translucent
• Add quinoa & saffron-water to broth, salt, and ginger
• Simmer about 25 minutes, until water is absorbed.
• Add lemon juice, pomegranate seeds and fluff with a fork

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