So many world cuisines use plants in such interesting and delicious ways. Ethiopian dishes are among my favorites.
This Ethiopian cabbage dish is comfort food at its best. Try it; it may become a favorite at your house, too.
– Linda Nelson
1/4 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
water as needed
Heat the oil in a large, heavy pot, and soften the carrots and onions for about five minutes. Add the salt, pepper, cumin, and turmeric along with the cabbage. Cook for about 15 minutes or until the carrots are softened. I have radically reduced the oil called for in the original recipe so you may need to add small amounts of water to keep the mixture from sticking or scorching. Keep an eye on it!
Add the potatoes, and cook covered for 20 to 30 minutes or until they are cooked through. Again, it may be necessary to add some water.
Adapted from all recipes.com
*Warning* This sandwich is extremely addicting. I have already eaten four of them in the last two days! … and the night is still young!
Thai Fusion Sandwich
Ingredients (makes 2):
2 dried Thai chili peppers (optional)
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
1/4 teaspoon dried orange peel or 1/2 teaspoon fresh orange zest
1 tablespoon agave nectar
4 oz tempeh, cut into thin slices
2-4 tablespoons Vegenaise (to taste)
1/2 teaspoon chipotle chili powder (to taste)
juice of 1/2 lime
Tempeh: Add toasted sesame oil, soy sauce, orange peel, agave, and Thai chili peppers to a frying pan or cast iron skillet. Heat until warm. Add sliced tempeh, making sure to coat on both sides with oil mixture. Sautée on medium heat for several minutes (about 2-4) on each side until lightly browned.
Remove from heat while you prepare the rest of the sandwich.
Sandwich: Cut baguette into six-inch segments. Slice two in half lengthwise. Layer lettuce and cilantro on the bottom half of the baguette (if you love cilantro as much as I do, you can jettison the lettuce altogether). Mix Vegenaise with chipotle chili powder in small bowl and then spread desired amount on top half of baguette.
Layer tempeh on top of the lettuce and cilantro. (Leave the chili peppers in the pan!) Squeeze lime juice onto the tempeh and close the sandwich. Enjoy!
The weather has taken a turn, and I’m ready to respond by grabbing a pot and heading to the stove.
Here is a quick Chickpea Curry that will allow you to greet the approaching fall deliciously.
– Linda Nelson
1 tablespoon olive oil, coconut oil, or water
2 onions, chopped
4 or 5 cloves garlic, minced
1/4 inch piece of fresh ginger, peeled and grated
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
2 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon dried fenugreek
1 teaspoon cumin
3 cups chopped tomatoes
6 cups chickpeas
3 or 4 potatoes, in large chunks
5 cups chopped spinach
five cups chopped spinach
1/4 to 1/2 cup coconut milk, optional
Heat oil in a large pot over medium heat. Add the garlic, ginger, and onions, and cook until softened in the oil or water. Add the mustard seeds and cumin seeds to a part of the pot that has been cleared of the onion mixture. Leave them alone for a few seconds before beginning to stir them until they pop. Incorporate them into the onion mixture, and add a bit of water. Add the garam masala, turmeric, fenugreek, and ground cumin, and stir well.
Add the tomatoes, potatoes, chickpeas, and two cups of water. Stir well and bring to a boil. Once boiling turn down the heat to allow the mixture to simmer for 15 or 20 minutes, or until the potatoes are fully cooked. Add the spinach and stir to wilt about 3 minutes before the cooking is complete. Add salt and pepper to taste, and add the optional coconut milk, if you’d like. Stir to incorporate everything, and serve.
One thing my siblings and I could always count on in our school lunches was home baked cookies. I used to trade them for bags of potato chips. I’ve grown wiser since then.
This is my vegan version of my mom’s old recipe. She always called them “ice box cookies” which really tells you something about how long I’ve been around!
– Linda Nelson
Mom’s Ice Box Cookies
1/2 cup sugar
3/4 cup vegan butter, softened
egg substitute equal to one egg (I used ground flax seed though, egg replacement powder would also be a good choice)
2 cups flour
1/2 cup ground pecans
1/2 cup apricot jam
1/2 cup semi-sweet chocolate chips
1 tablespoon coconut oil
Mix the sugar, butter, and egg replacer. Stir in the flour and nuts. Shape into a 12-inch log. Wrap in plastic wrap, and refrigerate for four hours or overnight.
Heat oven to 350. Slice the log in 1/4 inch slices. Place about 1 inch apart on an ungreased cookie sheet. Bake for about 15 minutes or until lightly golden. Cool.
Spread 1/2 teaspoon of jam on each cookie. Melt the chocolate chips with the coconut oil over low heat or in the microwave. Drizzle the chocolate over each cookie.