Teff love adventures in vegan ethiopian cooking
Teff Love: Adventures in Vegan Ethiopian Cooking by Kittee BernsWhy wait for a trip to your favorite Ethiopian restaurant? Import the delicious flavors of Ethiopia right to your own kitchen! Kittee Berns has demystified this cuisine so you can savor authentic Ethiopian food without ever leaving home. Discover how to source and use the tantalizing seasonings and savory ingredients that are the foundation of these unique dishes.
Kittee introduces the holy trinity of Ethiopian cooking: a berbere spice blend, injera (the fermented sourdough staple), and ye qimem zeyet, a veganized clarified butter. Armed with these basics, youll be ready to dazzle your family and friends with many of the popular dishes found on veggie combo platters in restaurants all over North America. From saucy wots, spicy stews, and succulent stir-fries to traditional injera-based dishes and fusion foods that blend these unique seasonings into a range of family favorites, fans of this cuisine will be thrilled. Recipes are almost entirely gluten- and soy-free, or can be made so with easy adaptions.
Youll also find tips on tools and equipment to time-saving techniques and menu suggestions. Just pull up a mesob (a traditional woven stand or basket), perch your platter on top, and get ready to party Ethiopian style!
Teff Love : Adventures in Vegan Ethiopian Cooking
Please note that this post may contain affiliate links. That means I make a commission if you use my affiliate link to buy the product. For more information, please see my full disclosure policy. Better late than never, right? Instead, you tear off a piece of the bread and use it to scoop up the delicious stews. The book is full of great recipes including how to make the basic spice blends and even a quick way to make the bread.
I equate hiking with going vegan here. Interestingly, Kittee was the person who originally introduced me to Ethiopian food. One of our feasts. A lot of people in Ethiopia belong to the Christian Orthodox Church which calls for over two hundred days of religious fasting every year. It was only logical to develop meat- and dairy-free food for those times. A traditional Ethiopian meal features a number of stews and sauces called wot varying degree of spiciness: kay wot are spicier and alicha wot are milder , served in small portions on top of injera bread — a sourdough crepe made from teff flour that develops beautiful cranny-like holes as it cooks.
Teff Love: Adventures in Vegan Ethiopian Cooking [Kittee Berns] on healthedventure.org . *FREE* shipping on qualifying offers. Winner of the VegNews VEGGIE.
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If you're a local vegan, you're likely already obsessed with Kittee Berns' Ethiopian cooking. Drawing inspiration from traditional Ethiopian fasting dishes—the country's religious majority observes vegan fasts for more than half the year—the book brims with recipes that are not only plant-based, but often gluten-free, soy-free, and incredibly healthful.
Print This! Put the lentils and water in a large saucepan and bring to a boil over high heat. Stir to keep the lentils from sticking to the bottom of the pot. Decrease the heat to medium-high and simmer, skimming off and discarding any foam that forms with a large spoon. Cook uncovered, stirring occasionally, until the lentils are tender but still firm, 10 to 12 minutes. Drain the lentils and reserve 2 cups of the cooking water. Add the garlic, ginger, optional basil, and turmeric and cook, stirring almost constantly, for 3 minutes.
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