Last year, I teased you. I told you about all these delicious meals I was making but not sharing the recipes.
Russian Sauerkraut Soup (Shchi) – This was a favourite recipe and Isa has already shared the recipe here (I loved the book’s smokey version with liquid smoke, coriander seitan, sliced cabbage along with I also added some white beans)
Sesame Wow Greens, a spin on oshitashi – so simple, yet a delicious way to eat spinach. I should try it with chard and kale, too.
Luscious White Bean and Celery Root Puree – this was how I got hooked onto celeriac!
Rice Paper Rolls with Kale and Asian Pear with a Peanut Coconut Sauce – delicious in a zucchini wrap
Fastlane Cabbage Kimchi – I preferred the ginger version instead of the spicy version (did you know that kimchi normally has fish sauce or shrimp in it?)
White Bean Farro Soup with Chickpea Parmigiano – the topping is what made this dish special
All of the recipes were from Terry Hope Romero’s new book, Vegan Eats World which is available today! And those were only a few of the recipes, since I tested over 30. This is a vegan cookbook geared at international cuisine, from Colombian Coconut Lentil Rice to Moroccan Vegetable Filo Pie (Bisteeya) and (Belgian) Beer Bathed Seitan Stew with Oven Frites (the latter were two of my recipe requests!). Terry tackled fun recipes from around the globe. She uses authentic ingredients while still putting her own spin to the dish.
One of the drawbacks of this cookbook is that she uses authentic ingredients. My cupboard explosion is partially due to Terry’s influence when I bought frozen pandan, Korean pepper flakes, canned jackfruit, freekeh and annatto seeds, among others. I can credit her with discovering many new favourite ingredients, too, including star anise, celeriac and freekeh.
As a recipe tester, I received my cookbook last week. It was captivating to read through the cookbook and discover even more recipes I want to try. There were so many recipes I couldn’t test them all.
Recipes in her book range from fancy to easy weeknight meals. Some are more involved (she has recipes for Afghan Pumpkin Ravioli with Spicy Tomato Sauce and Garlic Yogurt Sauce) or incredibly easy (like Coconut [Black Eyed] Bean Curry (Lobia). The marker of a good cookbook, though, is having repeater recipes. I even photographed this one before when we made it with red lentils instead of green. Lover of all things curry, Rob has adopted this into his Repeater Recipes as a quick and simple meal both of us enjoy. We may have moved across town, from one Little Ethiopia to another, so we have easy access to injera. Terry also has a recipe for (Almost) Instant Injera, along with other dishes to make your own Ethiopian feast.
While I encourage you to pick up your own copy of Vegan Eats World, thankfully, Terry agreed to me sharing her recipe for Ethiopian Lentils in Berbere Sauce (Yemiser W’et) and Berbere Spice Blend. Enjoy!
Just when it seemed like Rob and I had finally settled into our new place, unpacked all our stuff, got rid of the mattress in the dining room, we found out we would be moving again.
While we haven’t found a new place to live yet, I am hoping to stay in the same neighbourhood, which I have grown to love. It is a lovely working class residential neighbourhood with some positive gems – a summer Farmer’s Market, a simple unassuming health store filled with bulk and organic ingredients, and oodles of ethnic grocers along Danforth. Our specific area is kind of a hodge podge of cultures: Ethiopian stores can be found next to Bengali supermarkets, but that is what I love. Before one of our Ethiopian fests, Rob went out to try to find some injera and instead came home with roti. All the injera was sold out, explaining how he ended up in Little India instead.
I have only recently discovered a love for Ethiopian food as I know it can be deathly spicy. I was converted after a glorious visit to a vegan Ethiopian resto, M&B Yummy, again quite an unassuming hole-in-wall kind of place, where you can get a huge meal for two under $30 including $2 Mill St Organic beers and $3 tofu cheesecakes from Sweets from the Earth. The vegetarian platter, served overtop a lovely sour injera pancake, includes berbere-spiced faux meat, spicy red lentil stews (or wats), as well as not as the milder collard greens, split pea puree, carrot and green bean dish and a lettuce salad. Sadly, we haven’t been able to try the chickpea scramble, butucha, as they’ve always been out.
My two favourite dishes from this platter are the split pea puree (kik alicha) and green bean and carrot dish (fasoulia). Both were the least spicy of the dishes and work well adjacent to the spicy lentil purees and faux meats. I have duplicated both recipes, and will share them eventually.
In the meantime, I have brought together most of the traditional elements of Ethiopian cuisine into one dish. Split peas. Berbere. Collard greens. Kabocha squash, too. In a one-pot meal. Boo-yah! I originally spotted this on Ainslie’s blog and my curiosity was piqued with the sweet split peas contrasting with the spicy berbere. She suggests serving this overtop kale, which was just the invitation I needed to throw collards into the stew as well. The result is a hearty stew, creamy and sweet from the split peas and squash, with a touch of bitterness from the collards and enough heat you can tolerate from the berbere. Rob and I scored a hefty sample of berbere from a nearby store and I was pleasantly surprised that it was more flavourful than spicy. It definitely helps to experiment with the blends from different stores as well as different recipes.
This is my submission to this month’s Bookmarked Recipes, to this month’s No Croutons Required featuring hot spices, to this week’s Weekend Wellness and to this month’s My Legume Love Affair, hosted by Heather. For Lisa’s complete birthday menu, (since I haven’t shared my other Ethiopian favourites yet), I’d serve it with fun Moroccan Vegetable Phyllo Rolls with Balsamic Maple Sauce and finish it off with a Moroccan Orange Cinnamon Salad and Raw Mango Paradise Bars for a decadent birthday treat.