Monday, December 10, 2007

Ethiopian Feast with Injera, Brussels Sprouts and Collards, Lentil Wat, Potatoes and Carrots, and Sauerkraut and Green Beans

Dinner 12/10 by Tony

• Injera

• Brussels Sprouts and Collards

• Lentil Wat

• Potatoes and Carrots

• Sauerkraut and Green Beans

It may seem like Tony only ever makes his super-delicious vegan pizza all the time, but he also makes incredible Ethiopian food. He makes injera from a sourdough batter (frequently barley and/or wheat). I think tonight's was made with millet and wheat. It's typical to eat the food with one's hands using the injera as a scoop/utensil. Side benefit: fewer plates to wash!

The brussels sprouts are from our garden. Tony mixed them with the last of the collards from Ironweed's garden. Sautéed with onions, it was a very sweet greens dish. Lentil wat uses a combination of spices that Tony blends up each time he makes Ethiopian. The potatoes are from a neighboring organic gardener and the carrots are ones that we harvested before the frost that have been stored in a bucket of straw on the front porch. The sauerkraut and green beans dish is made with sauerkraut we canned with cabbages from our garden and green beans we canned last year.


Watch Woman said...

Yummy! Looks so good. Makes me hungry.

Peace watch

Jyotsna said...

Oh my gosh, I am definately coming to Dancing Rabbit this summer! The kids and I LOVE Ethiopian food, and we do love the teff injera. It is still the cheapest food we can eat out, with one very overstuffed platter of all the lentil wats and boiled potatos, flavorful cabbage, delicious green beens, ...oh so much. And all for $6.99!

We've eaten at Abbysinia more than we have eaten at Taco Bell, and that is saying something for city dwelling veggies.

I'm so glad I found this!
Can't wait to try the seitan. I've always wanted to do that, but every time I try someones seitan, it's stringy and hard...yuck!

Do you guys cook Indian food?


Amy Skyhouse said...

Thanks for the compliments! I think we make some amazing food and I love to be able to share it with folks!

Jyotsna, Tony is a huge fan of Ethiopian and I think he goes to a few different restaurants when he travels. Then he comes back and shares his inspiration with us! :)

We do make Indian food, but less now that Cecil has moved away. He spent a little time in India and made really delicious Indian dishes. Still, once in a while someone will make pakoras, samosa or dal along with their dinner.

If you run into any trouble with making the seitan, let me know. Good luck!