emily « What the heck do vegans eat?

February 1, 2010

emily

February 1, 2010 - emily. Tags: Austin, TX

grapefruit; spelt blueberry muffin from freezer; twining’s sunset rose rooibos tea

tiny gala apple and 365 organics creamy peanut butter

hide bread with horseradish hummus and spinach (see previous posts); warmed applesauce

leftover mesir wat (i’m going to be eating this for days) with a little avocado on top; beer bread from the freezer; steamed kale with sea salt; heirloom navel orange. the mesir wat developed a thicker texture and more complex flavor in the fridge overnight and turned out pretty delicious, so i’m going to include the recipe here

first, the berbere spice blend:

1 tsp cumin seed
1/2 tsp fenugreek
4 cloves
1/2 tsp peppercorns
1/4 tsp coriander seeds
1/4 tsp cardamom
1/8 tsp allspice
1/4 tsp ginger powder
1/4 tsp garlic powder
1/4 tsp turmeric
1/8 tsp cinnamon
1/2 tsp salt
1.5 oz dried new mexico chiles, seeded/stemmed OR 1.5 tbsp paprika + 2.5 tsp red pepper flakes (i used the latter)

toast the whole spices until fragrant, let cool 5 mins, and grind in spice/coffee bean grinder (along with new mexico chiles if using). mix in remaining.

the whole spice blend will be used in this recipe for 8-12 people:

4 tbsp olive oil
2 onions, minced
2 tsp garlic, minced
2 tbsp ginger, minced
spice blend (about 4 tbsp)
4 c red lentils, rinsed
12 c water (less if serving immediately, because it won’t have time to get un-soupy)
3 tsp salt
2 tbsp tomato paste

saute onion in oil until translucent. add garlic, ginger, saute 1 min. add berbere, stir. onions should be beginning to caramelize. add remaining, bring to boil, then simmer, uncovered, until lentils are soft and desired consistency is reached (longer for thicker).

ibarra mexican hot chocolate (found in the mexican dessert aisle at fiesta) prepared with water instead of milk. it wasn’t very creamy but for some reason the idea of using soy milk did not appeal to me (especially our homemade soy milk which is pretty grainy and not very creamy). i might try using almond milk or rice milk in the future, but the water version is still delicious.

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February 1, 2010

emily

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