Category: Recipes I Have Tried

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

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/