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!
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.
Weeeee! MoFo is here! MoFo is here!
What an exciting month for the vegan blogosphere. There are over 700 blogs participating this year, so be prepared to be inspired and have your stomach grumble in delight. There is a complete list of all blogs participating in MoFo here
, which I suggest you check out so you don’t miss any of the action.
Let’s start MoFo off on the right foot — Indian food. I have my methods and I typically just go by taste and instinct and it always comes out great. This time around, though, I wrote it down to share with you!
This is on par with the spinach curries you’d get at an Indian restaurant but not as greasy. Creamy and wonderfully spiced, yum yum.
Creamy Spinach Lentil Curry
1 tbsp canola, olive or peanut oil
1 small onion, finely diced
3 cloves garlic, minced
1 small red chili, deseeded and minced
1/2 tsp turmeric powder
1 tsp cumin powder
1 1/2 tsp curry powder
2 medium tomatoes, diced
1 cup red lentils
1 300g/10oz package frozen, chopped spinach, defrosted
1 – 1 1/4 cup vegetable broth
2 tbsp coconut milk
In a large pot, heat the oil on medium-high heat. Cook the onions until translucent, then add the garlic and chili and cook for a minute longer. Add the spices, stirring everything up, and cooking for another minute, frying the spices. Add the tomatoes, defrosted spinach and red lentils. Pour in 1 cup of broth and add salt to taste. Bring up to boiling, then reduce heat to low, cover and simmer for 20 minutes or until lentils are soft. If needed, add more broth. Stir to break down lentils and ensure they are adequately cooked. Remove from heat, stir in coconut milk and taste for salt. Serve over brown or white basmati rice.
Why don’t I make this recipe more often? It’s so good – from Veganomicon. It’s got caufliflower, red lentils, parsnip and a ton of spices in it, it’s so flavourful and really tastes even better the next day. On top of it is a few pieces of Masala Baked Tofu from Appetite for Reduction. Chewy, spicy, and a nice addition to the creaminess of the curry.
The salad is just simple but features a dressing that I heard some of my vegan friends talking about on Facebook – a mixture of vegenaise, soy sauce and nutritional yeast to taste. I thinned it out with a bit of water, too. WOAH MY GOD. Best salad dressing ever. Ever. I could drink it straight up, probably. But I won’t. In the salad is some cherry tomatoes from my balcony and some peppers given to us from Trevor’s friend.
There are so many recipes to work through from Veganomicon, which I have had for a few years now, so I never got around to making this recipe. Well, I’m going to be making this more often because it was delicious and easy! We had this with the Masala Baked Tofu from Appetite for Reduction on top for some added yum.