Category: Recipes I Have Tried

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/

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.

Best & healthiest dairy alternatives I’ve seen! Click link below to watch playlist.

(Early video recommended grapeseed oil, but in the comments the author changed her recommendation to vegetable broth & perhaps a little tahini to thicken it up.)

Sidenote: Chia seed w/ water can be used to replace oil in salad dressings.