First of all, let’s translate the title shall we…
Atakilt Wat is a cabbage, carrot and potato stew and this one is out of this world! I am literally in love with this dish. It is sooooo flavourful. The veggies are perfectly seasoned and melt in your mouth. And on top of it all it is such a simple and easy meal to make. Full marks on this one VeganRicha, wonderfull! I strongly recommend vegan butter (earth balance) over olive oil for this recipe. It enhances the comforting and heartiness of the dish.
Kik Alicha is a split pea stew. Very simple, very reliable and very tasty. Shane loves split peas so this meal hit the spot with him too. It takes a bit longer to cook than the vegetables so start it first if you are planning on making these recipes together.
Finally the Injera. Injera is a flat bread made from fermented teff flour. Injera is a must when it comes to ethiopian cuisine, but teff flour can be hard to find and quite pricy, so you can always replace the injera with a nice flat bread or some rice. I have to admit baking the injera wasn’t easy. I was trying to use as little oil as possible and it would just keep on sticking to the pan (I’m definitely in need of a new nonstick pan). It is the same technique as cooking french crêpes, so if you can handle crêpes, injera is within your reach.
So three recipes in one this week! here are the links:
I hope you will enjoy this meal as much as I did.
This is a staple recipe in our household. It’s easy, quick, delicious and packed with health. It contains whole grains, legumes, greens, mushrooms and roasted squash. You can actually use any bean you’ve got on hand and simply omit the oil for an oil-free version.
And to prove to you that it is the most simple recipe to make, my husband can make it from start to finish without supervision (he actually made the one on the picture!).
Try it out, I can’t believe I haven’t posted it already.
Link to the recipe: http://thesimpleveganista.blogspot.ca/2012/10/stuffed-acorn-squash-with-wild-rice_28.html
Here is another great recipe from my favourite indian vegan cooking blog, veganricha. This meal is perfect for a week night dinner. It’s simple, it’s easy, it’s delicious, it’s healthy and it’s made with kitchen staples I always have on hand. I work long hours so meals like these are a must. Anyone can cook this.
Click here for the recipe.
I had almost completely forgotten about this delicious dish until a friend asked for a recipe that can be made in great quantities that lasts a long time. Whether you’re planning on feeding an army or you just want to have a great meal on hand, this recipe is perfect. We like making it in double (or even triple!) quantities.
- marinated tofu :
- 375g of firm tofu diced
- 60ml of soy sauce
- 1 tblsp of sugar
- 1 tsp of lemon zest
- 2 tsp of lemon juice
- 2 tsp of vegetable oil
- 1 red onion minced
- 1 garlic clove minced
- 2 tsp of lemongrass finely cut (optional)
- 1 tsp of sambal oelek
- 1 tsp of ground curcuma
- 1 tsp of ground cumin
- 1 tsp of paprika
- 2 carrots cut in 1/4 of an inch slices or in small sticks
- 1 red capsicum diced
- 1 zucchini cut in 1/4 of an inch slices or in small sticks
- ½ cauliflower cut in florets
- 180ml of coconut milk (or a soy cream like belsoy)
- 250ml of vegetable broth
- 85g of all natural peanut butter (I use the crunchy type)
- crushed roasted nuts for garnish
The night before, combine all the ingredients from the marinade in a container, give it a good shake and let it rest in the fridge for 12 hours.
In a large pot on medium heat, cook the onion and garlic in the oil until soft. Add the lemongrass, the sambal oelek and the dry spices. Stir for a minute and then add the broth, the coconut milk and the peanut butter. Stir until all the peanut butter is incorporated and all the lumps have dissolved. Add the carrots and the cauliflower florets, bring to a boil and let simmer for 3 minutes. Add the capsicum and zucchini and let simmer for an additional 10 minutes. When the vegetables are cooked but still slightly firm (the vegetable equivalent of al dente), add the tofu and all of the marinade. Keep it on medium heat until the tofu is heated through (3 to 5 minutes).
Serve with rice (organic black rice featured on the picture) or a good pita or turkish bread.
To give you an idea of the portions size, a double recipe fills up about 2/3 of my biggest cooking pot, so it’s a lot of food.
So simple and delicious, I hope this recipe will also become a classic in your home too.
I love how this recipe uses both beets and their leaves (which can and should be eaten if you didn’t know). It is a delicious and gastronomic way to serve one of my all time favorite veggies. I can’t imagine a better to serve my long awaited home grown beetroots.
Another perfect recipe from the amazing Kathleen Henry, check it out:
Always with love,
We do our grocery shopping at a Lebanese grocery store and whenever there are fresh broad beans, there is always a huge crowd of people buying them by the (rather large) bag-full. So I followed the movement and bought some too (I’m such a sheep). The thing is, I had no idea what to do with them… so I came up with this tajine recipe and it turned out great.
The secret when cooking a tajine is to not be in a rush. Let it cook on low heat for a while and don’t turn the heat up, even though the amazing smell that will fill your house will make you want to speed up the process to devourer it faster. It is worth the wait.
- 1 tblsp of olive oil
- 1 big or 2 small onions
- 2 tomatoes diced
- 2 carrots cut in fingers
- 2 potatoes cut in wedges
- about a 1/3 of a butternut squash cut in wedges
- 10 to 12 fresh broad beans, cut open to use only the inside beans
- 2 pinches of saffron
- 1and1/2 tsp of ground cumin
- 1/4 tsp of ground dry ginger
- 1 tsp of ground turmeric
- 1/2 tsp of paprika
- 1 pinch of ground cloves
- 1/4 cup of fresh coriander (cilantro)
- 3 branches of fresh thyme
- 1/2 to 3/4 cup of vegetable broth
- some fresh parsley or coriander for garnish
Put the bottom plate of the tajine on low heat and add the oil. Cook the onions in the oil, stirring now and then until they are soft but not brown. Add the tomatoes to the onions and cook for another 10 to 15 minutes. While the onions and tomatoes are cooking, add all the spices to the broth and stir.
When the onions and tomatoes are both soft, place the vegetables in a circle creating a kind of a tipi shape (or tajine shape!). Add the broad beans, fresh coriander and thyme on top of your vegetable sculpture and poor the broth over everything. Cover and cook until the vegetables and beans are well tender, which can take anywhere from 60 to 90 minutes. Every 10 minutes, using a baster, pour some of the broth at the bottom of the tajine onto the vegetables. If the tajine overflows (happens to me a lot!), remove some broth and if the bottom gets dry (has never happened to me yet), add more broth.
This recipe is so easy, so healthy and yet super delicious. We like to make a huge pot of it for a perfect on-the-go healthy and complete meal. My husband can’t get enough of it, and neither can I.
link to the recipe