Guest guest Posted January 5, 2010 Report Share Posted January 5, 2010 Serene wrote: > I think it depends on the vegetarian. People are welcome to bring > meat to my house, and to cook/eat it here. I don't let people tell me > what to eat, and I don't tell other people what to eat. Oops, I totally forgot what list I was on. Sorry, Susan! Let me post my recipes for last night's dinner. We had Ethiopian food with Susan's berbere spice, and the kid said " This stuff is LIFE! " I served berbere split peas, chickpea curry, roasted leeks, and a green salad on injera. It was lovely. Pics at http://www.flickr.com/photos/serenejournal/4246183585/in/photostream/ Berbere Split Peas 1 cup dry split peas (green or yellow), rinsed and drained 1 tablespoon Berbere spice from http://www.fatfreevegan.com/beans/berbere_stew.shtml 2 onions, sliced Put peas and spice into a 2-quart saucepan and cover with water by about 1/2 inch. Bring to a boil. Reduce heat and simmer for approximately 45 minutes to an hour, stirring occasionally. Meanwhile, in a nonstick pan, caramelize onions on low heat by sprinkling them with about 1 tbsp of water and a pinch of salt, then stirring every now and then. Serve peas topped by caramelized onions. Easy Chickpea Curry 1/2 onion, chopped 3 cloves garlic, chopped 1 tsp. coriander 1/2 tsp. fenugreek 1/2 tsp. salt or seasoned salt 1/2 tsp. cumin 2 carrots, sliced 3 small thin-skinned potatoes, cubed 2 cups (or 1 can) cooked chickpeas, drained Sautee onion and garlic in water until onion is translucent. Add spices and carrots. Add just enough water to cover the carrots. Bring to a boil. Reduce heat to simmer, cover the pot, and cook about 5-10 minutes. Add potatoes. Simmer another 20 minutes, covered. Add garbanzos and cook, uncovered, until heated through. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2010 Report Share Posted January 5, 2010 That's gorgeous, Serene! Please tell me that you made your own injera so that you can give me the recipe? Susan-------------------------Susan Voisin FatFree Vegan Kitchenhttp://blog.fatfreevegan.comhttp://www.facebook.com/FatFreeVegan-------------------------- On Tue, Jan 5, 2010 at 12:52 PM, Serene <serene-lists wrote: Serene wrote: > I think it depends on the vegetarian. People are welcome to bring > meat to my house, and to cook/eat it here. I don't let people tell me > what to eat, and I don't tell other people what to eat. Oops, I totally forgot what list I was on. Sorry, Susan! Let me post my recipes for last night's dinner. We had Ethiopian food with Susan's berbere spice, and the kid said " This stuff is LIFE! " I served berbere split peas, chickpea curry, roasted leeks, and a green salad on injera. It was lovely. Pics at http://www.flickr.com/photos/serenejournal/4246183585/in/photostream/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 5, 2010 Report Share Posted January 5, 2010 Susan Voisin wrote: > That's gorgeous, Serene! Please tell me that you made your own > injera so that you can give me the recipe? I wish. I've tried twice and ended up with a horrible, bitter batter that tasted even worse cooked, so I wonder if the teff I got was off or something. I keep meaning to try again, but it's hard to be motivated to do that when I have a good half-dozen sources of store-bought injera within walking distance. Serene Quote Link to comment Share on other sites More sharing options...
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