Ethiopian party!

The first time we went for Ethiopian several years ago, I really wasn’t sure what to expect.  It’s a damn shame that Ethiopian food/culture/music doesn’t get more visibility because it’s all so awesome!  The food has quickly become one of my favourites and I’m super pleased that I was able to help my friend Kittee from Cake Maker to the Stars test recipes during the creation of her new book, Teff Love.  It’s been released now; mine just came in the mail on Friday and I’m already digging in.

We are fortunate that the closest restaurant to us—literally, like a 2 minute walk—is an Ethiopian place.  We go there for their DELICIOUS vegan platter (suuuper cheap too) often, and they sell injera (the spongy, sourdough flatbread that you scoop up your food with) by the bag.  So, it’s ridiculously easy for us to buy a bag and whip up a spontaneous Ethiopian feast.  Lucky, I know.  It’s a part of why I’m so attached to living in our neighbourhood!

Vegan Ethiopian Food

Clockwise, we’ve got ye’tikil gomen be’karot (ginger-garlic cabbage and carrots), ye’kaysir atakilt (beet salad), ye’dubba alicha (roasted butternut in a spicy sauce) and ye’misser wot be’timatim (red lentils).

Bonus: these recipes utilize super cheap ingredients (lentils, cabbage, beets, squash!) and make a tonne so we have meals for days.

– Crystal

Thanksgiving Dinner

It’s Canadian Thanksgiving today!  I have been fighting a nasty cold or flu, I can’t figure out which.  Even still, I pressed onward and made a Thanksgiving dinner on Saturday.  We went to an apple orchard earlier in the day; I had a groupon to get 10 lbs of apples, so there will be some apple-y things in the near future on the blog.

Clockwise, below:  Orange-maple baked tofu with cranberry sauce (hiding behind the potatoes!), bread rolls, butternut squash casserole, sautéed green beans with walnuts, mashed potatoes and gravy.

Vintage Pyrex love.
Happy Canadian Thanksgiving, folks.
– Crystal

Butternut Squash Coconut Curry

This is a nice, quick weeknight meal.  Especially in the autumn when squashes are plentiful and cheap, it’s very economical, too.  We added way more (about 1.5 tbsp in total) curry paste than the recipe says, and of course substituted the fish sauce for more soy sauce.

The recipe can be found here.

– Crystal