February 28th, 2007

Ethiopian Lentil Stew

Yesterday I had a mad craving for Ethiopian food (mmm, lentil stew and injera!) but I didn't have anyone to go with and I had to work late besides - so I decided to experiment and make it at home without a recipe (my computer's broken). It actually came out okay - and I just used what I had sitting around. Not nearly as good as real Ethiopian though! Here's what I did...

2 tbsp coconut oil
1/3 red onion, chopped

Saute the red onion in oil. While I did this, I cooked maybe 1.5 cups of red lentils.

"Berbere spice" was a combination of...
Paprika
Cayenne
Coriander
Fenugreek

I added the berbere to the sauteeing onions and oil and let it saute for quite a while.

When my lentils were done, I added them to the oil/onion/berbere and cooked until flavour was evenly distributed. At this point I added garlic and more fenugreek. I ate it with some very unsuitable but still tasty bread.

Bread machines and pizza dough

I don't have a kneading / pizza dough setting on my freecycled bread machine.  So, if I want to make pizza dough with it, should I turn it off after the second or third rise?  How long should it take?  I'm guessing that I need it to go through two "risings" (e.g. in my booklet, it states that it kneads for 10 minutes and rises for 5, then kneads for 15 and rises for 20, then "shapes" the loaf for a couple of seconds and rises for 55 minutes).

Any input would be appreciated.  I'm just looking to make a pizza asap. I've got a craving and I'm hungry.

Thanks!

Tortilla Lasagna

I just got a subscription to Vegetarian Times, and I don't have a CLUE why I didn't do that before. It's already rocked my world! Ok, while I didn't use the exact recipe that they called for, the mag did give me a wonderful idea. Why didn't I think of using tortillas for lasagna?? Wonderful!

What you need (use vegan (or not) versions of everything)

6-8 corn tortillas depending on how big your pan is
shredded spinach
tomato sauce (I used hunts roasted garlic and onion)
spinach 
hand-grated vegan cheddar cheese (I used Vegan Rella)
basil (and mint) pesto (I used a homemade recipe, defrosted from the freezer)


I used a circular casserole pan that fit about 2 tortillas very overlapped.
Coat the bottom of the pan with a bit of tomato sauce so that the tortillas don't stick. Then line the bottom of the pan with tortillas. Put a layer of pesto, then spinach (I used a single layer of spinach, 2 layers would probably up the veggie factor a bit), then cheese, then tomato sauce, and repeat once more. Top with another layer of tortillas and tomato sauce, and a little bit of cheese. Bake covered in a 375 degree oven for about an hour. Remove and let cool about 5 minutes.

x-posted everywhere because it was SOOOO good!