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[ID: First image shows a piece of injera on a large plate covered with small servings of a variety of different vegetable dishes. Second image shows a close-up of a lentil dish garnished with sliced jalapeño. End ID.]

Misir wat (Ethiopian red lentils)

A wat (or wot) is an Ethiopian simmered stew spiced with berbere. Minimal ingredients, aromatic spice blends, and long frying and simmering times come together to produce this intensely flavorful lentil dish. The use of both a sautéing spice blend and a finishing spice blend added in closer to the end of the cooking time ensures that smooth, even heat is chased by complex floral aromatics in each bite.

Recipe under the cut!

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Ingredients:

2 shallots or 1 red onion, minced (1 1/2 cup)*

3 roma tomatoes, diced (1 1/2 cup)

1 tablespoon minced garlic

1/4 cup neutral oil

2 cups of warm water

1/2 tsp mekelesha (finishing spice blend)

1/4 cup berbere

1 cup (200g) split red lentils, washed

Salt to taste (3/4 - 1 tsp)

*Shallots are typically used in Ethiopia, but red onions are commonly substituted by people of Ethiopian descent in the U.S.

Instructions:

1. Cook shallots along with 1 tsp of minced garlic and a pinch of salt in a dry pan on medium high, stirring often, until they have released their water and are dry. They will become more prone to sticking and need to be stirred more often as they approach being done.

Beginning the cooking process with aromatics sans oil is traditional in Ethiopia, but if you're worried that they may stick (or don't have much time), you may add a little oil and cook the onions until they soften.

2. Add minced tomatoes and cook, stirring occasionally, until dry.

3. Reduce heat to low. Add oil and cook for 10-15 minutes, until tomatoes and shallot are very soft.

4. Add remaining 2 tsp of garlic and fry for 30 seconds until fragrant.

5. Add berbere and cook for another 30 minutes on low. If needed, add water a little at a time. Continue cooking until the shallot appears to have disappeared. Being patient during this step is important, as this is when the flavor from the berbere develops.

6. Add lentils and fry for 20-30 minutes until slightly softened, occasionally adding just enough water to prevent burning.

7. Add water to cover. Add salt and mekelesha. Cover and cook until lentils are tender.

Some recipes for misir wat call for niter kibbeh. You can add some if you like, but this is not traditional in Ethiopian lentil dishes, which are usually fully vegetarian.

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Sicilian lentil soup

recipe under the cut!

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coconut red curry with eggplant and lentils

recipe under the cut!

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pasta with spinach and dill butter sauce

recipe under the cut!

Ingredients:

1 tsp mustard seeds, or 1 tsp ground mustard

1 tsp fenugreek seeds, or 1 tsp ground fenugreek

1lb (450g) penne or other pasta

4 cups (120g) spinach, washed and chopped, or baby spinach

1 stick (1/2 cup) non-dairy margarine

2 shallots, or 1 yellow onion, diced

6 cloves garlic, crushed and minced

6 sprigs fresh dill

squeeze of lemon (optional)

Instructions:

1. If using whole spices, toast mustard and fenugreek in a small pan over medium heat for a few minutes until fragrant and a shade darker. Grind using a spice grinder or a mortar and pestle.

2. Bring about a gallon of water to a rapid boil in a large pot and salt heavily (around 1 Tbsp). Add pasta and allow water to return to a boil. Cook, stirring occasionally, for 8-10 minutes until just short of al dente.

3. Meanwhile, in a large pan, heat margarine on medium until melted and bubbling. Add shallot and cook for about 5 minutes, stirring often, until softened and translucent.

4. Add garlic and cook, stirring often, until lightly golden.

5. Add mustard, fenugreek, and dill and allow to infuse in the margarine for another 2-3 minutes.

6. Add spinach and cook, stirring occasionally, until wilted.

7. When the pasta is just short of fully cooked, remove from heat and drain, reserving about 1/4 cup of the water it was cooked in.

8. Add the pasta and water to the pan with your sauce and cook on medium until pasta is al dente. Garnish with lemon, if desired, and serve.

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vegan “sausage”-and-apple stuffed acorn squash

recipe under the cut!

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Romanesco quiche

Romanesco florets and mushrooms are folded into a tofu-based filling and baked in a flaky crust in this complexly flavored, hearty dish. Kala namak and miso paste give the tofu a deeply savory, eggy taste; the vegetables are spiced with mustard seeds, baharat, and black pepper. Serve warm with a green salad.

Recipe under the cut!

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Fills one 9" pie pan; serves 4-6.

INGREDIENTS:

For the pâte brisée:

1 1/4 cup (150g) all-purpose or pastry flour

1/2 cup (100g) cold vegan margarine

A few Tbsp cold water

For the filling:

1 block tofu, drained and patted dry

1 tsp kala namak (black salt)

2 Tbsp tahini

2 Tbsp nutritional yeast

1/2 tsp white miso paste

1/2 tsp ground black pepper

1 1/2 cup (135g) mixed vegan parmesan and swiss

1 bunch parsley

A few sprigs of rosemary or thyme

3 cloves garlic, chopped

1 red onion, diced

4oz (113g) cremini or mixed mushrooms

2 cups (200g) romanesco, broken into small florets (measured after removing stems)

1 tsp baharat (or substitute ground cumin)

1/4 tsp black pepper, or to taste

1 tsp yellow mustard seeds

1/4 tsp salt, or to taste

INSTRUCTIONS:

For the crust:

1. Measure flour into a large mixing bowl (if measuring by volume, spoon flour into dry measuring cups until overflowing and then level with the flat of a knife–this will prevent you from adding too much flour and producing a dry dough).

2. Cut margarine into the flour with a knife or a pastry blender until the bits of margarine are about the size of peas (these will melt to provide flakiness and texture to the dough).

3. Add cold water a tablespoon at a time until the dough just comes together–you’ll need less than you might think! Avoid overworking the dough–you don’t want too much gluten to develop, which would produce a tough crust.

4. Wrap the dough in plastic wrap and refrigerate for about half an hour–it will be easier to roll out if you allow it to rest.

5. Roll out dough between two lightly floured sheets of plastic wrap or wax paper. Form a rough circle by placing your rolling pin in the center of the dough and pushing outward, repeating the motion as you continue to turn the dough. The dough should be a few inches larger in diameter than your pie pan.

6. Remove the top layer of plastic wrap and flip the dough over into a 9" pie pan. Drape the dough into the edges of the pan, making sure that it is pressed all the way down into the corners (rather than being stretched over them). Don’t work the dough with your hands too much, or you risk melting the butter.

7. Prick holes into the bottom and sides of the dough with a fork. For best results, refrigerate the crust for another half hour or so before baking.

8. Cover the center of the dough with aluminum foil or parchment paper and fill with pie weights, or something like dried beans, so that the dough doesn’t puff up during baking. Parbake at 425 °F (220 °C) for 10 minutes, or until the edges are lightly golden brown.

For the filling:

1. Blend tofu, black salt, tahini, nutritional yeast, and miso paste in a food processor until combined. Stir in grated cheese, salt, and black pepper.

2. Blanch the Romanesco florets in an inch of boiling water until slightly tender, about 1-2 minutes. Remove from water and set aside.

3. Heat olive oil in a large skillet on medium-high. Add mustard seeds and fry for a couple minutes until fragrant and popping into the air.

4. Add onion and sauté for 5-8 minutes until softened and translucent.

5. Add baharat and black pepper and allow to bloom in the oil for abour 30 seconds, until fragrant.

6. Add mushrooms and salt and sauté until mushrooms begin to brown, 4-5 minutes.

7. Add garlic, thyme and rosemary and cook until fragrant, 1-2 minutes.

8. Add Romanesco and parsley and sauté for another 2 minutes.

9. Remove from heat and pour vegetable mixture into a large mixing bowl. Add tofu and cheese mixture and stir to combine.

To assemble:

1. Pour the finished filling into the parbaked crust. Place the pie pan on top a rimmed baking sheet and bake at 375 °F (190 °C) for 30-40 minutes, until golden brown on top. A toothpick inserted into the center should come out clean, but the filling may still wiggle a bit. Allow to cool slightly before serving.

Serve with freshly cracked black pepper and a green salad.

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[ID: Four large empanadas with crimped edges are piled on a plate. Rice and mushroom dishes can be seen in the background. End ID.]

Spinach and cheese empanadas

Tender, flaky crust and a creamy, delicious filling. Puerto Rican sazón and recaito lend additional spice and savor to this common vegetarian version of an iconic dish.

Recipe under the cut!

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Serves 4.

INGREDIENTS:

For the dough:

1 1/4 cup (150g) all-purpose flour

6 Tbsp (80g) non-dairy margarine

1/4 cup (60mL) cold water, or as needed

For the filling:

1 Tbsp olive oil

1 small yellow onion

2 cloves garlic

1 red chili pepper, diced (or 1 dried red chili, broken in half)

5oz (140g) baby spinach

4oz (113g) vegan cream cheese

3/4 cup (? g) mixed shredded vegan Parmesan and mozzerella

2 tsp sazón (optional, or substitute ground cumin and black pepper)

1/4 cup (60mL) recaito (optional)

For the recaito:

1/2 large white onion, chopped

1/2 head garlic, peeled and chopped

2.5oz multicolored aji dulce peppers, chopped (or substitute bell peppers)

1oz multicolored bell peppers, chopped

1.5oz (43g; about 18 leaves) culantro leaves, ends removed and chopped

1 small bunch cilantro, leaves removed

This basic mixture of peppers, aromatics, and herbs is a common base for many Latin American dishes, though its exact composition varies according to region and personal preference. Some would call such a mixture a "sofrito"—others will insist that a sofrito must also contain tomatoes, and that this is a "recaito."

Culantro is an herb related to cilantro but somewhat sharper in taste. It can be found at a Latin American grocery, or an Asian grocery that sells Vietnamese produce (where it will be called "sawtooth herb" or "ngo gai"). You may substitute more cilantro if necessary.

INSTRUCTIONS:

For the dough:

1. Measure flour into a large mixing bowl (if measuring by volume, gently spoon flour into a dry measuring cup and then level it off with the flat of a knife to avoid adding too much).

2. Cut cold margarine into the dough with a knife or pastry cutter until the bits of margarine are about the size of peas.

3. Slowly add cold water while stirring the dough until the dough just comes together into a cohesive whole—you may need more or less than 1/4 cup.

4. Cover and refrigerate dough. Allow it to rest while you prepare the filling.

For the recaito:

1. Mash all ingredients in a mortar and pestle until a rough paste forms.

You may also use a food processor: process the onions for a few pulses, then add garlic and peppers and pulse again. Finally, process the culantro and cilantro leaves, in batches if necessary, until sofrito is the consistency of apple sauce.

For the filling:

1. Heat olive oil in a large skillet on medium high. Add onion and cook for 3-5 minutes, stirring occasionally, until translucent.

2. Reduce heat to medium. Add garlic and chili pepper and cook for another 30 seconds to a minute, until fragrant.

3. Add sazón and allow to bloom for 30 seconds. Add recaito and sauté for another 3 minutes.

4. Add spinach and sauté until wilted. Remove filling into a large mixing bowl.

5. Add cream cheese, mozarella, and Parmesan and stir to combine.

TO ASSEMBLE:

1. Divide dough into 4-6 balls of equal size and roll out into circles 6” wide on a floured surface.

2. Divide the filling into as many parts as you have balls of dough. Spoon a serving of filling over half of each dough circle. Fold the dough over the filling and press the edges with a fork to seal. You may also crimp the edges like a Cornish pasty.

3. Fry the empanadas. Heat a Tbsp of olive oil in a large skillet on medium for several minutes. Fry empanadas on each side for 3-4 minutes each, or until golden brown. Serve hot.

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hssoua belboula (Moroccan barley and milk soup, optionally vegan)

recipe under the cut!

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kuri squash miso soup with ginger-glazed tofu

recipe under the cut!

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Acorn squash soup with teriyaki tofu, udon, and curried apple

This recipe takes notes from squash soup and curry udon to produce an autumnal soup that balances fresh and umami flavors. The bright, crisp tartness of the apples combines with the bite and savor of the tofu and the mildly spiced dashi-based broth to create a fun, playful eating experience in which every bite is different.

Recipe under the cut!

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Serves 4.

Ingredients:

For the dashi:

3 cups cool water

8g (3" x 4" piece) kombu

For the tofu and teriyaki sauce (照り焼きのたれ):

14oz medium-firm tofu (木綿豆腐 / momen doufu)

1/3 cup potato starch (or substitute cornstarch)

Neutral oil for frying

2 Tbsp sake

2 Tbsp mirin

2 Tbsp Japanese soy sauce, such as Kikkoman's

1 Tbsp + 1 tsp vegetarian granulated sugar

For a low-alcohol version, substitute mirin with aji-mirin (mirin imitation), or half sugar and half dashi; substitute sake with half rice vinegar and half aji-mirin or sugar.

For the soup:

900g (1 large) acorn or kuri squash

1 small yellow onion, chopped

4 cloves garlic, chopped

1-inch chunk (10g) ginger, chopped

1 Tbsp neutral oil

2 servings (400g) fresh uncooked udon (180g dry; 500g frozen)

1 small Granny Smith apple, cored and thickly sliced

2 tsp kare ko (Japanese curry powder), divided

Salt to taste

Sliced green onion and white sesame seeds, to garnish

Instructions:

For the kombu dashi (昆布だし):

1. Check kombu for mold and wipe off any visible dirt with a damp towel, leaving the white residue. Make a few slits on the edges of the kombu with a pair of kitchen scissors to aid the release of flavor. Decide which kind of dashi to make based on how much time you have.

2. To make cold-brew (水出し / mizudashi) dashi: Soak the kombu in 3 cups of cool water in a covered pot or large bottle in the refrigerator overnight. Remove the kombu and strain; the dashi is ready to use.

3. To make hot-brew dashi (煮出し / nidashi): Optionally, soak the kombu in 3 cups of cool water in a covered pot for 2 hours in a hot environment or up to 5 hours in a cold one. Uncover the pot, place it over medium heat, and allow the water to slowly come to a boil, occasionally skimming the scum from the top of the water with a skimmer or a spoon. Just as the water begins to simmer, remove the kombu and take the pot off heat (the dashi may become slimy and bitter if the kombu is boiled). Strain the dashi; it is ready to use.

Reserve kombu to brew again and make second dashi (二番だし / niban dashi), to simmer with vegetables to make a simmered dish (煮物 / nimono), or to make furikake. It can be sealed in a plastic bag and saved in the fridge for about a week, or in the freezer for several months.

1. Drain tofu, wrap it gently in a kitchen towel, and allow it to sit for about 10 minutes to release water (there is no need to press it).

2. Cut tofu into 1" (2.5cm) cubes and gently toss them in potato or cornstarch (potato starch will yield a crunchier result).

3. Heat about 1/2" (1 cm) of oil in a large pan. Fry tofu, flipping as necessary, until golden brown on all sides. Set aside. (Note that tofu will stick to the bottom just at first; it will release as the starch cooks.)

4. In a large pan (the same one you used to fry the tofu is fine, if you remove the oil), combine tofu, sake, mirin, soy sauce, and sugar. Cook, stirring constantly, until the sauce has thickened to coat the tofu. Be careful not to allow the sugar to burn. Set aside.

For the soup:

1. Prepare the vegetables. Halve the squash lengthwise (through the root) and scoop out the seeds. Peel it with a vegetable peeler or paring knife and cut it into cubes. Peel and chop the onion, garlic, and ginger.

2. Heat oil on medium-high in a large pot until spluttering. Add onions and a pinch of salt and fry, stirring frequently, until softened and translucent. Add garlic and ginger and fry for another minute, until no longer raw-smelling.

3. Add 1/2 tsp curry powder and stir to combine. Add the cubed squash and sauté, stirring occasionally, for a few minutes.

4. Add dashi and another 1/2 tsp curry powder. Cover and raise heat to high to bring to a boil. Reduce to a low simmer and cook for aboute 15 minutes, until squash is very tender.

5. Remove from heat and allow to cool slightly. Blend contents of the pot with an immersion blender, or in a blender or food processor, until liquid and even in texture. Cover.

For the udon:

1. Bring a large pot of unsalted water to a rolling boil. Shake excess starch off of the noodles and add them to the pot.

2. Cook, stirring occasionally with chopsticks or a pasta spoon, until the noodles are cooked through and no longer taste raw. This will take 10-13 minutes for fresh or dried noodles, and 13-15 minutes for frozen. If your frozen noodles are parboiled, they will only need to be blanched for 30 seconds to a minute: be sure to read the package instructions.

The noodles should be slippery and neither hard in the center (if dried) or mushy on the outside, but firm and “koshi” (こし or コシ; “with body,” “al dente”).

3. Drain and rinse with cold water to halt cooking and rinse off excess starch. Set aside.

For the tofu:

1. Drain tofu, wrap it gently in a kitchen towel, and allow it to sit for about 10 minutes to release water (there is no need to press it).

2. Cut tofu into 1" (2.5cm) cubes and gently toss them in potato or cornstarch (potato starch will yield a crunchier result).

3. Heat about 1/2" (1 cm) of oil in a large pan. Fry tofu, flipping as necessary, until golden brown on all sides. Set aside. (Note that tofu will stick to the bottom just at first; it will release as the starch cooks.)

4. In a large pan (the same one you used to fry the tofu is fine, if you remove the oil), combine tofu, sake, mirin, soy sauce, and sugar. Cook, stirring constantly, until the sauce has thickened to coat the tofu. Be careful not to allow the sugar to burn. Set aside.

For the apples:

1. Wash and cut apples into slices about 1/2" (1 cm) thick. Coat them in the remaining curry powder.

2. Heat margarine in a large pan on medium until melted and sizzling. Reduce heat to low and add apple slices in a single layer. Fry, flipping once, until slightly softened and browned on both sides. You still want a bit of bite to them!

To assemble:

1. Reheat the broth on the stovetop. Submerge the noodles in a pot of hot water for about 30 seconds to warm. Divide noodles into individual serving bowls and cover with broth, apples, tofu, sliced green onion, and sesame seeds.

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vegan "pork" and cabbage wontons

recipe under the cut!

Makes about 30 wontons.

INGREDIENTS:

For the dough:

2 cups (240g) all-purpose flour

1/2 tsp salt

3 tbsp vegetable oil

1/2 cup + 2 tbsp water

For the filling:

3 Tbsp canola or other neutral oil

1 large yellow onion, diced

1/2lb (225g) vegan breakfast sausage, diced (such as Amy's or Hilary's)

1lb (450g) cabbage, shredded and chopped (1/2 a medium head)

6 cloves garlic, minced

1/2 inch chunk fresh ginger, peeled and minced

1/2 tsp salt

1/2 tsp ground white pepper

2 tsp light brown sugar

1 tbsp soy sauce

pinch MSG (optional)

INSTRUCTIONS:

For the dough:

1. If measuring by volume, measure flour by spooning into a dry cup measure and levelling off. Combine flour and salt in a large bowl. Add vegetable oil and stir.

2. Add water slowly until a soft, non-sticky dough forms. You may need to add another 2 tbsp water if dry flour remains in the bottom of the bowl. Cover and allow to rest for 10 minutes.

3. Knead dough on a lightly floured surface for about 10 minutes until very smooth. Cover with a damp kitchen towel and allow to rest for half an hour to make rolling out easier.

4. Roll out dough on a lightly floured surface into a large rectangle of about 3mm thickness. Allow to rest for another 30 minutes.

For the filling:

1. Shred cabbage by slicing in half lengthwise (through the root) and cutting out the stem, then placing cut-side down and slicing thinly lengthwise to achieve thin strips. Chop each strip into 2-3 bite-sized pieces.

2. Heat oil in a large pan on medium-high until shimmering. Add onions and sausage and sauté for 5-8 minutes until browned.

3. Add garlic and ginger and sauté for another minute until golden brown.

4. Reduce heat to medium low. Add cabbage and sauté for 10-15 minutes until softened.

5. Add salt, white pepper, brown sugar, and MSG. Continue to sauté for another 8-10 minutes until cabbage is browning. Add soy sauce and stir to combine. Remove from heat.

6. Optionally, pass filling through a meat grinder or food processor to desired consistency.

To assemble:

1. Cut your large rectangle of dough in half, setting aside and covering the half you're not working with. Roll out the other half again to return it to a thickness of about 3mm.

2. Using a sharp knife or smooth pastry cutter, cut the dough into squares about 3 1/2" (9cm) in diameter. Dust both sides of each square with a bit of cornstarch to prevent sticking and set aside. Repeat with the other rectangle of dough.

3. To form wontons, place about 1 Tbsp of filling in the middle of each wrapper. Fold using your preferred method, wetting the edges of the wrapper where they will touch and pressing firmly to hold them together.

Because I wanted to deep-fry these, I used a variation on a bonnet fold that gives lots of edges to crisp up. Fold the wrapper in half at an offset angle to produce a shape that has multiple points at one end, being sure to wet and press well around the edges to seal the filling in.

Next, take the two points at the far ends and pull them together, keeping the bottom of the wonton flat on your work surface. Wet the place where they will join with a bit of water and press to seal.

To cook:

1. Heat several inches of a neutral frying oil in a large pot to 375F (190C). A piece of wonton wrapper dropped in the oil should bubble slowly.

2. Fry 6-8 wontons at a time, according to the size of your pot, for 3-5 minutes until golden brown. Remove with a slotted spoon or kitchen spider and set aside on a wire rack to drain.

You can also cook wontons by boiling them in soup or broth for 6-8 minutes. A bonnet fold will produce pockets that hold broth nicely--this is like the method pictured above, except the original fold should fold the wrapper in half to produce a rectangle.

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Chinese vegetable stir-fry with crispy noodles

recipe under the cut!

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Moroccan tomato and cucumber salad

This simple salad is typically served in Morocco alongside grilled foods or tajines. In Morocco, it is usually made with feggous, or Armenian cucumber, but other varieties of cucumber may be substituted.

Recipe under the cut!

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Ingredients:

300g feggous, or other cucumber (1 large)

300g tomatoes (Roma, plum, or other sweet variety), seeded

125g yellow onion (1 small), minced

Juice of one lemon (about 2 Tbsp)

1 Tbsp olive oil

1/2 tsp salt

1/4 tsp ground black pepper

1/4 tsp ground cumin

1/8 tsp ground coriander (optional)

1 Tbsp parsley + 1 Tbsp mint, or 2 Tbsp cilantro, chopped

Rind of 1/2 preserved lemon, diced (optional)

1. Dice your cucumber. Feggous (Armenian cucumber) or English or Persian cucumbers will not need to be peeled or seeded. Other varieties may have bitter skins or larger seeds, and should be peeled and seeded according to taste.

2. Slice and seed tomatoes, then dice the remaining flesh.

3. Add herbs, lemon juice, oil, salt, spices, and lemon peel and mix to combine (the ground coriander is not traditional, but I like it in this dish). Allow the flavours to combine for at least ten minutes before serving.

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[ID: A skillet full of yellow crumbled tofu, red and green bell peppers, and potatoes, topped with stringy melted cheese. End ID]

Tofu scramble with potatoes, mushrooms, and bell peppers

This scramble spices and fries tofu, vegetables, and potatoes separately to create a flavorful, heterogenous dish. Kala namak is used to produce a sulphorous, ‘eggy’ flavor, cumin gives earthiness and depth, and smoked paprika and cayenne pepper provide smoke and heat. It’s easily made in large batches, refrigerates and reheats well, and makes for a tasty, decadent breakfast or brunch option along with toast, sausage, or pancakes.

Recipe under the cut!

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vegan onion and “egg” tart with fig

recipe under the cut!

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[markzara45]

#shiitake #vegan #homemade #healthyfood #foodstagram #foodphotography #foodlover #organic #plantbased #chef #vegetarian #veganfood #gourmet #japanesefood #homecooking #bio #mushrooms #vegano #mushroom #growing #vegetariano

sprouted lentil stew with carrots, zucchini, and sweet potatoes

recipe under the cut!

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[markzara45]

#shiitake #vegan #homemade #healthyfood #foodstagram #foodphotography #foodlover #organic #plantbased #chef #vegetarian #veganfood #gourmet #japanesefood #homecooking #bio #mushrooms #vegano #mushroom #growing #vegetariano

pasta with mushrooms and vegan cream sauce

recipe under the cut!

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